Bihun soup – rice noodle soup

Ingredients for 2 servings:

• 100 g rice noodles, uncooked
• 600 ml broth, e.g. beef broth
• 100 g minced meat, e.g. B. Beef
• 6 shrimp(s)
• 6 fish balls
• 1 tsp oyster sauce
• some pepper
• 1 spring onion(s), cut into rings
• 2 garlic cloves, finely chopped
• some ginger root, finely chopped
• 2 tbsp sesame oil
• some coriander leaves, fresh, chopped
• e.g. fried onions, for garnishing (optional)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

In a pot with a little oil, briefly fry the garlic, ginger, and the white part of the spring onion. Then add the stock and bring to a boil. Add the minced meat and fish balls and simmer for about 2 minutes. While the soup is cooking, pour hot water over the rice noodles and let them simmer for 2-3 minutes (or according to the package instructions). Drain, divide into portions, and toss each with a little sesame oil. Then add the shrimp to the soup, simmer briefly until tender, then add the oyster sauce, pepper, and the green part of the spring onion. Remove from the heat and let simmer for a short while. Divide the soup among the noodle portions and garnish with some fresh cilantro and fried onions. Optionally, serve with some fresh chili (sliced ​​into rings) with soy sauce.