Seafood Flat Rice Noodle Soup 海鲜汤河粉
200g~ Anchovies 120g~Yellow Bean & 20g Ginger
Place Anchovies & ginger in a muslin bag
Ingredients
500g Flat Rice Noodle (河粉）
200g Anchovies (江鱼仔）
120g Yellow beans (黄豆）
20g Ginger – mashed
2.2 litre Water
300g White fish （生鱼）~ sliced & season with some corn flour, sesame oil, salt & pepper
10 Large prawns ~ wash and clean, season with some salt & pepper
Some BBQ meat （叉晓）~ sliced
50-100g Bean sprouts ~ wash and drain
1 small bundle Green vegetable (菜心) ~ wash and cut to 2″ length
Method:
- Wash anchovies and yellow bean separately with a strainer under running water and drain well. Then put anchovies and mashed ginger in muslin bag and tight it up.
- Put muslin bag and yellow beans into a pot of 2.2 litre water and bring to boil, then lower heat and simmer for about 45 mins.
- Remove muslin bag and yellow beans from stock.
- In another pot or use a wok, add enough water to boil.
- Divide flat rice noodle and bean sprout together into 4-5 portion and blanch individual flat rice noodle in the boiling water with a large sieve, drain well and place it in serving bowl.
- Blanch the green vegetable and divide into 4 or 5 portion and place on top of the flat rice noodle.
- Bring the stock to boil and add in the prawns first until cooked, remove prawns and place beside the green vegetable.
- Add the white fish into stock and cook for few mins until cooked then add fish and stock into the serving bowls.
- When serve, place some BBQ meat beside the fish and prawns.
ENJOY!
Hi Quinn,
Sorry to confuse you. It's alright to add to 120g yellow bean.
I think no problem to use deep fried anchovies. (I never try this myself) From what I know those stores selling Ban Mian (板面）they add deep fried anchovies with pork bones for the stock.
Anncoo, should I use deep fried anchovies for this recipe?
Also, is it 120g yelllow bean or 100g? You typed both differently twice.
Thanks!
Yes, I also love 板面 very much. Actually for the 板面 soup base is deep fried anchovies with pork bone.
wow, it looks yummy! The soup base remind me one of the hawker food in Penang, we call it 板面, use a lot of Anchovies too. …arhhh…craving for it already!! LOL.
Little Inbox: You are welcome 🙂
Quinn: Actually after you made the stock, the soybeans can be eaten~~don't have to throw away.
I don't think the anchovies can be reused because all the flavours and nutrients are in the stock.
Just a small reminder, sometime the anchovies are quite salty, so when you find the stock is a bit salty~add a little more water into it.
Anncoo, the soy bean can washed and keep and reuse again another time or not a???Like a bit wasting to throw all the anchovies and soy bean away. I wanna make this. Looks nice!!!!
Now I learn the new method of boiling the stock. Thanks for sharing.
Elin,Beachlover, cookingpractice, petite nyonya:
Yes, this soup base is really useful. Sometime I just add some seafood like flower crab, prawn, tofu, tomato…
Soy bean is also rich in protein.
Kuay teow soup is one of my favorites! Good idea to use the soy bean!
I always love soups!
the soup must taste sweet and yummy especially wt so much ikan bilis!! look like sar hor fun amd I love it to dead!!
Hi Anncoo
Nice noodle soup…I like the color of the soup…clear and it looks good when one is hungry esp I am looking at it past midnight when the stomach is growling! :p
Thanks for sharing the recipe 🙂
Pigpigscorner: This yellow beans is also called soy beans which are rich in proteins. This yellow beans can also make into soy beans milk.
Ferni's Food & Pierre: Thank you for visiting and your nice comments.
Cherry Potato,Barbara Brakes: Thank you 🙂
Peachkins, Anja: Thank you! I think the previous header looks boring.
Murasaki: Yes, this dried fish is quite salty and you mentioned the broth bag can be used too.
Cooking Gallery: Oh…TOO bad 🙁
Yes, after you try this soup base you will definitely love it. Its easy and healthy. ~~Just remember that the soup might be a little salty then you may add a little more water into it.
yellow bean? this is new. Very interesting soup recipe. sounds delicious!
Hi Anncoo, I love kway teow. It doesn't matter whether it's in soup or stir-fried. It's such a shame that it's so hard getting this noodles in Germany. I have never tried making a soup stock with anchovies, but I've seen lots of Korean soup recipes using anchovies as their soup base – should give this a try soon…!
I love this !! thanks for the sharing !! if you like french creative food come and see me !! cheers Pierre
Those dried fish look like the fish they use to make miso soup broth. I was lazy and used to buy 'broth bags' – you know, like tea bags with bits of different elements needed in a broth prepackaged inside a 'tea bag' instead of a muslin cloth. 🙂
I like your new header…
I love anchovies! they give such good taste and flavor. The new header is cute too!
Such a pretty soup!
This is another nice recipe.
Yum your blog has some really tasty looking food on it : )
My Little Space: Thank you, can you remember the cupcake?.. in this banner, were made by me….haaha…
Yes, the important is the soup base.
And you've a great new look! Cheers.
Homemade noodle soup always perfect! Do not need to pay for additional prawns, fish meat, fish ball, crab sticks…etc…ha ha!
Angie: Me too. Some dishes also remind me when I was a little girl with my grandma.
Nat: Thanks for your compliment 🙂 I always prefer to cook one dish meal.
Lea Ann: Thank you 🙂 Actually you can sew your own bag if you can't get the bag elsewhere.
Rebecca: Thank you! Yeah, I think my previous banner looks boring.
Jhonny: Thank you 🙂 Hope you like my recipes after trying it.
Palidor: Yeah, It's really good to have hot soup during cold weather
to warm you up.
Kathy: Thank you for your lovely comment 🙂
Photos are excellent! Your recipe sounds intriguing.
Yum! What a delicious noodle soup to warm you up on a fall evening.
Ancoo,
Seafood soup.How could that be 🙂 I love soups in general and seafood soups in particular. I will will make it. This weekend I plan on the last two of your posts. Will keep you updated .
JW
This looks really good and fresh. I have got to find me some cheesecloth or the bags like you've used here. Thanks for the recipe, great post and pictures.
yummy oh and love the new look of your blog
OMG Ancoo ! That LOOKS SOOOO GOOD ! I can't take it 🙂 ! I love Chow Fun and you've just combined all my favorite flavors in one beautiful big bowl !
海鲜汤河粉 looks so good! It reminds me of good old time…
Angie's Recipes
Rachel: Sorry, already finished up. Next time when I cook this, will sure to reserve one bowl for you.
Wenn: You're welcome 🙂
thx for the recipe..
wow, your 海鲜河粉汤 is really mouth watering.. i'm sure the soup is full of taste with those rich ingredients.. can i have a big bowl for my dinner please.. haha~
Actually you can use any type of noodle or ingredients you like. When you wrap the anchovies in muslin bag, this will keep the stock clear and clean. I always like to make this stock even with Yong Tau Fu. The anchoives give a good flavour and taste without adding any salt and also high in calcuim~~good for kids.
hi anncoo..another special recipe from u here.. muslim bag wrapping ginger and anchovies.. how does it taste like.. i love anchovies.. that is why i like pan mee… flat rice noodles… with seafood, that is something different, i gonna love this too!