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Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. shrimp paste
- 150 grams mung bean vermicelli
- 2 Tbsp. peanut oil
- 6 garlic cloves (finely chopped)
- 1 onion (small, thinly sliced)
- 2 red chillies (long, chopped)
- 2 lemongrass (stems, white part only, thinly sliced)
- 1.25 liters chicken stock
- 60 mL fish sauce
- 1 Tbsp. rice vinegar
- 4 ripe tomatoes (peeled, seeded and chopped)
- 500 grams white fish fillets (1 lb 2 oz firm, snapper or blue-eyed cod, cut into 3 cm, 1¼ inch pieces)
- 1 handful mint (torn)
- 1 coriander (very large handful, cilantro leaves)
- 90 grams bean sprouts (trimmed)
- 1 Tbsp. mint (extra)
- 1 Tbsp. coriander (leaves, extra)
- 2 red chillies (long, extra, sliced)
- lemon wedges (to serve)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium2020mg84% |
| Potassium1480mg42% |
| Protein37g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber3g12% |
| Sugars12g |
| Vitamin A25% |
| Vitamin C70% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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