Quy Nhon Fish Cake Noodle Soup

Method

1. 1 Simmer fish bones and heads for 30 minutes to make a sweet broth, then strain until clear.
2. 2 Slice the winter melon into bite-sized pieces and add them to the broth, cooking until tender.
3. 3 Fry half of the fish cakes until golden brown, and steam the other half to maintain their firmness.
4. 4 Add the fish cakes and tomato wedges to the pot, and season with fish sauce.
5. 5 Blanch the rice noodles, arrange the fish cakes on top, pour in the broth, and sprinkle with chopped scallions, dill, and chili peppers.

With an appliance

• Pressure cooker 40 min

  Replace step 1: simmer the fish bones and heads under high pressure for 9 minutes, then release the pressure naturally for 10 minutes, and then strain thoroughly. The fish cake in step 3 should still be fried or steamed separately to maintain the two textures.