Vietnamese Udon Shrimp Chicken Balls Soup

In the Vietnamese cuisine, there are many ways that noodles are processed depending on the region in the country: from the northern region crab noodle soup (bun rieu cua), the spicy beef noodle soup (bun bo Hue) of the central region, to fish soup of the south region (bun ca). Depending on the tastes of each region, the noodles have gone from north to south and are very popular but also have become famous in some articles writing about the Vietnamese cuisine. Today, I will share a recipe that I have created by copying characteristics from all of noodle soups of the Vietnamese cuisine. It is between the crab meat soup from the north and the fish or shrimp soup from the south. This recipe is budget friendly and healthy friendly. My sister just gave me a recipe for fresh homemade noodles, It is like the udon noodle from the Japanese or Korean cuisines, but using sweet rice powder and tapioca instead. I can call this a Vietnamese gluten-free noodle to serve with this soup. As a frequent visitor to my blog, you will already like my homemade stock, which is dashi and chicken broth, which reduces the fat content of pig's bones ordinarily used to make this Vietnamese broth. This is a noodles soup with a sweet natural taste from kelp, dried shrimp, and dried mushrooms. I hope you will add this noodle soup to your family's weekly menu.

Ingredients:
8 cups chicken and kelp broth
Shrimp chicken balls ingredients:
1/2 lb. shrimp, remove the shells
1/2 lb. ground chicken
1/4 cup dried shrimp soaked in water, drained, and reserve the soaked water
1 shallot
3 green onions, white part only
2 garlic cloves
Season with fish sauce, salt, sugar, and black pepper
Other ingredients:
2 small fresh tomatoes, chopped
1/2 tsp Korean chili powder
1/4 cup oil
6 shitake mushrooms, soaked in water
Garnish with chopped cilantro and green onions
Vietnamese udon ingredients:
1 cup tapioca flour
3/4 cup sweet rice flour
3/4 cup hot water

Directions:
To make udon:
In a KitchenAid® or other blender with dough attachment, add both types of flour and turn the machine to stir. Increase the powder slowly to add the hot water. Beat the flour until it becomes smooth. Stop the machine and place the dough onto the countertop dusted with tapioca flour. Roll out dough in a 4 inch wide rectangle. Cut the dough 1/8 inch thick. Place in a bowl with more tapioca flour. Cover and set aside. This amount of udon is enough for 2 to 3 people.
I do not have the photos for making noodles. sorry
To make shrimp-chicken balls:
In a food processor, combine shrimp, soaked dried shrimp, chicken, shallots, garlic, and green onions. Turn dial to chop until it becomes a paste. Season with fish sauce, sugar, salt, and black pepper.

To make the broth:
In a medium pot, heat oil. Add chili powder. Turn the heat down and cook for 2 minutes.

 

 Add chopped tomatoes and add some sugar and salt (this process will help to preserve the color of the tomatoes). Let tomatoes cook for 5 to 7 minutes. Add the broth and soaked shiitake mushrooms. Bring to boil. Use a melon ball or small ice cream scoop to scoop the shrimp-chicken paste into the boiling broth.

 Remove the some of the scum from the shrimp paste to make the broth clean. Cook for 30 minutes. Add the udon and cook until the udon floats on the surface. Adjust the seasoning. Ladle the soup into individual bowls and serve.

 

Tip: cook udon noodles in boiling water and drain is another way to serve this soup. Other kinds of noodles, such as rice or egg noodles, can be used as well.