Ingredients:
-1/2 each: prawns, fish balls
-1 tbs fish sauce
-1 tbs sugar
-1/2 tsp pepper
-3 green onions
-3 cloves garlic
-1 tsp sate sauce (or any other spicy pepper sauce of you choice).
-1/4 cup water (approx.)
What to Do:
Wash and drain prawns. Mince garlic and cut onion into 1 inch long pieces. In wok add prawns, fish balls and water. Boil, string occasionally until the water almost completely evaporates. At this point add fish sauce, pepper and sugar. Continue to cook over high heat until all of the liquid has evaporated. Add garlic, onion and pepper sauce. Cook for a few mins more until fragrant.
8:59 PM |
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Comments (3)
Hi tt,
Your dish looks yummy. Can you please tell me the brand/name of the fishball you use? I have not tried the frozen fishball in Denver, and wondered if one brand is better than the other. Thanks!
this looks so delicious.
anon,
i use store brand (sold by the pound in the store) so there's no brand.
lance,
the only 2 sauces for eating with pho are hoisin sauce and tương ơt (smooth bright red pepper sauce). Not sure what satay sauce you're talking about.... Anyways, vietnamese satay sauce is different then malaysian satay sauce. The vietnamese version is based on the chinese version (the kind served at all most all chinese restaurants). Bascially all it is is pepper and garlic stir fried together in oil until fragrant other spices like 5 spice, dried shrimp, preserved beans (tàu xì), shallots or lemongrass may also be added to give the sauce a little "kick".
Ching,
thanks...I notice you're a big fan of fish balls huh? The kind I use has a filling in the center have you had those before?