Fishball Kway Teow Soup 鱼圆粿条汤
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 3
  • 500ml home-cooked stock (cooked from simmering pork bones/chicken carcass and chicken feet in water for 10 hrs or more over gas stove)/ water
  • 400ml water
  • 1 tsp fried pork lard (method as Step 1 below)
  • 2-3 servings kway teow (flat rice noodles) / noodles (blanch them briefly in boiling water till softened and drained) / vermicelli / or any kinds of noodles preferred
  • 12 pcs fishballs
  • 1 pc fishcake, sliced
  • ½ tbsp dong cai (preserved vegetable, 冬菜, rinsed in water, drained and squeezed out the excess water)
  • 20g ikan bilis (rinsed and placed them in a soup stock bag)
  • salt, to taste
  • few pcs fresh lettuce
  • 1 tsp spring onion, diced (for garnishing)
  1. Heat up some cooking oil in a pot till hot. Reduce heat to low after the oil is hot already. Add in the pork lard and cover the pot. Allow the pork lard to be deep fried until golden brown. Off the flame and set aside.
  2. In a pot, add the stock, water, dong cai and ikan bilis soup stock bag. Allow it to simmer for around 15 minutes. Add in the salt, if using.
  3. Remove the stock bag and add in the fish cake slices. Cook briefly till they floats to the surface of the soup. Remove and place them in the bowl to serve.
  4. Add the fishballs and allow them to be cooked till they float to the surface of the soup. Remove and place them in the bowl to serve.
  5. Together with the blanched kway teow or noodles, fish cakes slices, fishballs and fresh lettuce in the bowl to serve, add in the soup. Garnish with diced spring onion and fried pork lard and serve hot immediately.
Recipe by Eat What Tonight at