Directions

To Prep

1. Prepare rice sticks as per pack instructions.
2. In a food processor, blend fish, cornflour, black fungus, egg, pepper, coriander, soy and fish sauce.
3. Wet hands, roll 1 tbsp mixture into a ball. Repeat until all mixture has been used.

To Cook

1. Bring stock to the boil, drop in fish balls. They are cooked when they float to the surface (approximately 3 mins).
2. Divide noodles among 4 serving bowls, top with stock and fish balls.
3. Garnish with sprigs of Vietnamese hot mint and serve.