vegetable oil white rice flour dashi powder rice noodle
This recipe has no customizations.
Nutrition to Balance
This recipe has Sodium as 220% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.4% of RDA
• Calories: 41.5% of RDA
• Carbs: 24.5% of RDA
• Fat (total lipid): 54.8% of RDA
• Fiber: 13.3% of RDA
• Fructose: 1.6% of RDA
• Protein: 25.3% of RDA
• Sodium: 220% of RDA
• Sugar: 6.8% of RDA
• Vitamin A (IU): 26.5% of RDA
• Vitamin B6: 27.5% of RDA
• Vitamin C: 6.1% of RDA
• Iron: 3.2% of RDA
• Magnesium: 32.4% of RDA
• Manganese: 24.3% of RDA
• Niacin: 28.3% of RDA
• Potassium: 16.8% of RDA
• Zinc: 10.6% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Fat (total lipid)
white onion|tilapia|ginger (ground)|water|garlic (fresh)|vegetable oil|turmeric|paprika|white rice flour|lemongrass|dashi powder|fish sauce|rice noodle|cilantro (fresh)|egg (medium)|red chili flake
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Cut out the bottom 2-inch of your lemon grass stalks, and slice the cut stems as thin as possible.
Pound the rest of the lemongrass stalks vigorously and cut then in about 3 inch lengths (You will use the slivered lemongrass rings for sautéing and the big knobs in stock).
Make the stock by bringing water to boil and adding in dashi powder and 1 tbsps. of fish sauce.
Drop in your pounded 3-inch-long lemongrass stalks and fish fillet.
Simmer for about 10 minutes until the fish is thoroughly cooked. (If you are using frozen fish fillets, I suggest you thaw them out first. Frozen fish tend to get tough when cooked with high heat like this.).
Heat the oil in a big sauté pan under medium high heat.
When you see the oil is hot, but not smoking, add in your chopped onions, garlic, and slivered lemongrass.
Turn down the heat to medium, add in turmeric, paprika, 1 tablespoon of fish sauce, and a dash of salt.
Cook under medium heat for about 5 minutes, stirring occasionally. The sauce will turn into the most aromatic ruby red.
In the mean time, take out your fish fillet from the pot. Be careful as the fish will be hot.
Using two forks, flake the fish as finely as you can. Drop in the fish shreds into the sauté pan.
Turn up the heat to medium high, and sauté the fish shreds together with the red sauce for about 10 minutes.
Make sure you stir vigorously. Otherwise, you will burn for sure.
Drop the fish mixture into the stock pot, and bring the stock to a boil.
Put in 4 more tablespoons of fish sauce. Add in rice flour while stirring. Bring it to a boil, and let the stock simmer for about 15 minutes or until the broth has drastically thickened, and the rice cooked through.
ASSEMBLY OF SOUP
Boil 2 eggs.
Cook noodles according to directions on the package.
Once noodles are done and eggs are boiled and cooled, crack the eggs and cut in half.
Put about 3/4 cup of noodles into each bowl.
Ladle the broth on top of noodles and top with cilantro, half of an egg and a pinch of red chili flakes. Can also add Chinese string beans if desired.
NOTES, TIPS, TRICKS, HINTS, ETC:
This dish can and should be made at least 2 days ahead as the flavor deepens as it stands.
This recipe has the following nutrient totals:
Protein 28.4 g
Carbohydrates 67.3 g
Iron 0.61 mg
Fiber 3.74 g
Calcium 23.8 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.