My sous made this prawn noodle dish for our staff dinner. She used the prawn heads and shells to make the stock then simply topped it with various items like fish balls, fish cakes, tiger prawns, shredded chicken and a hard-boiled egg.
The broth was clean tasting and light yet full of flavor. The toppings were simple yet paired so well with the noodles and broth.
Really lovely meal that I always appreciate and not take for granted. The prawns the plump and juicy and paired so well with the rice vermicelli and broth.
The broth was clean tasting but rich and full of depth at the same time.
Appreciate today someone who cooks for you 🙌
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