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Fish, South and Southeast Asian

Fish soup with rice vermicelli

Fish soup with rice vermicelli is a white, ginger scented broth filled with cod, rice vermicelli, and crisp lettuce. It serves 4, takes 40 minutes, stays easy to make, and costs about €3.80 per person. The trick is to sear the fish first, then boil the broth hard so it turns milky.

Tonight, a fish soup as white as milk, just like in the hawker stalls of Singapore, with vermicelli and tender fillets.

Fish soup with rice vermicelli
Total time
40 min
Difficulty
Easy
Cost per person
€3.80
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

This soup surprises with its color, an almost white, cloudy broth, even though it only contains a splash of evaporated milk. The flavor comes from ginger and garlic seared in oil, then from the cod that infuses everything as it cooks. Rice vermicelli add body, lettuce keeps a bit of crunch, and fresh chili wakes up each bite as much as you like.

This is a good weeknight dish when you want a warm, comforting dinner without spending the whole evening on it. It works well for a meal for one or two, less so for kids who might find the chili too strong, but you can simply serve it on the side. It also fits a light Sunday evening after a heavier lunch.

The ingredients

4 people

Fish counter

  • Cod fillets 500 g

Pantry

  • Rice vermicelli 200 g
  • Soy sauceoften in the pantry 1 tbsp
  • Neutral oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Fresh ginger 30 g
  • Garlic 3 cloves
  • Tomatoes 2
  • Lettuce 1
  • Green onion 2
  • Fresh chili 1

Dairy

  • Evaporated milk 10 cl

Allergens Fish, Soy, Gluten, Lactose

The step by step recipe

  1. Cut the cod into large chunks, season with salt and dust very lightly with flour if you want a whiter broth.

    Keep the skin on if you have it, it releases gelatin that makes the broth silky.

  2. Heat the oil in a large pot, brown the sliced ginger and garlic, then add the fish and sear it for a minute on each side. 4 min

    Don't aim to cook it through, just sear it to flavor the oil.

  3. Pour in 1.2 liters of hot water, add the tomato wedges, and bring to a hard boil. 20 min

    The harder it boils, the milkier it gets, the opposite of a clear broth.

  4. Meanwhile, soak the vermicelli in hot water, then drain and cut the lettuce into strips.

    Rinse the vermicelli in cold water after soaking, they won't stick together.

  5. Add the evaporated milk and soy sauce, adjust the salt, then divide the vermicelli and lettuce among bowls and pour the boiling soup over them with the fish.

    The lettuce cooks just from the hot soup, staying green and slightly crisp.

Our tips to get it right

  • Pick fresh, firm cod fillets, they hold together better during cooking and break apart less in the broth.
  • Don't salt too early, the soy sauce and evaporated milk already bring flavor, taste before adjusting at the end.
  • Prep all the vegetables before you start, the broth cooks fast once it's at a hard boil.

The variations

  • Swap the cod for salmon or monkfish for a slightly richer tasting broth.
  • For a vegetarian version, skip the fish, use vegetable broth, and add silken tofu instead of evaporated milk.
  • To save time, use store bought fish stock instead of searing the fish in oil.

What to serve it with

  • Lime wedges to squeeze over
  • Hot unsweetened green tea
  • Shrimp crackers on the side

Storage

Keep the broth and fish separate from the vermicelli and lettuce, in sealed containers in the fridge, for up to 2 days. The broth alone freezes well for up to 2 months, but avoid freezing already cooked vermicelli. Reheat the broth gently, then add the fresh elements right before serving.

Questions about this dish

Why does the broth turn white and milky?

A hard, sustained boil does this, it emulsifies the fish fats with the water. Evaporated milk then reinforces that color and adds a touch of smoothness at the end of cooking.

Can you use a different fish instead of cod?

Yes, a firm white fish like monkfish, hake, or pollock works well here. Avoid very delicate fish that would fall apart completely in the boiling broth.

Can the broth be made ahead?

Yes, you can make the broth with the fish the day before and keep it in a sealed container in the fridge. Reheat it gently, then add freshly prepared vermicelli and lettuce right before serving.

How do you make this soup milder for kids?

Simply leave out the fresh chili and serve the dish without it, the broth stays flavorful thanks to the ginger and garlic. You can offer chili on the side for adults who want it.

How long does it take to make a milky fish soup with rice vermicelli?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a milky fish soup with rice vermicelli?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a milky fish soup with rice vermicelli cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, soy, gluten, lactose. Always check the labels of the products you buy.

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