Top 10 Unique and Flavorful Fish Cake Soup Recipes Every Home Cook Should Know

Ingredients:

• 1 kg winter melon (about 2 pieces)
• 400g fish cake (mang)
• 40g dried shrimp
• 1 small bunch of green onions
• 1 small bunch of cilantro
• 1 tablespoon fish sauce
• 3 tablespoons cooking oil
• Common seasonings to taste (MSG/seasoning powder/sugar/crushed pepper)

Preparation Steps:

• Prepare the ingredients:
  • Peel the winter melon, rinse it thoroughly with water, and slice it into thick rounds about 1 finger width.
  • Rinse the dried shrimp with water, no need to soak to maintain the shrimp’s natural sweetness.
  • Remove any withered or root parts of the green onions, rinse them clean, and chop the onion bulbs into small pieces to sauté with the dried shrimp, while cutting the green parts into small segments.
  • Rinse the cilantro, remove the ends, and chop into small pieces.
• Season the fish cake:
  • Place the fish cake in a bowl, and season it with some common spices to enhance the flavor. Add 1 teaspoon ground pepper, 1 teaspoon seasoning powder, 1/2 teaspoon fish sauce, and 1 teaspoon sugar.
  • You may also add minced garlic and shallots to the fish cake for added flavor and to reduce the fishy smell.
  • If desired, you can use sautéed green onions instead of garlic or shallots for seasoning the fish cake.
• Sauté the winter melon with dried shrimp:
  • Heat a pot, add 3 tablespoons of cooking oil, and sauté the diced onion bulbs over medium heat until fragrant.
  • Once the onions are golden and fragrant, add the dried shrimp and sauté for another minute before adding the winter melon to stir-fry together.
• Make the soup:
  • After sautéing the winter melon with dried shrimp, add about 800ml of water and bring it to a boil on high heat.
  • Season with 1/4 teaspoon MSG, 1/2 teaspoon seasoning powder, and 1 teaspoon sugar. Then, form small fish cake balls and drop them into the pot.
  • Let the soup simmer for about 20 minutes, or until the winter melon softens. Add 1 tablespoon fish sauce and adjust the seasoning to taste.
  • Finish the soup by adding some chopped green onions and cilantro, then turn off the heat and sprinkle with some ground pepper.
• Final Result:
  • This winter melon fish cake soup is deliciously sweet, light, and very simple to make. The tender winter melon and chewy fish cake create a perfect balance of flavors in this aromatic and inviting soup.
  • It is best served hot with a bowl of steamed rice—an excellent meal choice!

Ingredients:

• 200g snakehead fish (already prepared), you can substitute with mackerel or basa fish cakes.
• Bitter melon
• 1 stalk of green onion, washed and chopped
• Salt, MSG, pepper, and some shallots.

• Wash the bitter melon and slice it thinly.
• Use a pestle to grind the fish cake to enhance its texture. Season it with salt, MSG, pepper, and finely chopped shallots. Shape into small balls and let them sit for 30 minutes to absorb the seasoning.
• Heat some oil in a pan and sauté the shallots until fragrant. Add the fish cakes and stir-fry for a moment to seal them. Then pour in enough water to make the soup.
• Once the water boils, skim off any scum, then add the sliced bitter melon and bring it back to a boil.
• Once the soup is boiling again, skim the scum once more, taste the soup, adjust the seasoning if needed, and quickly turn off the heat to keep the bitter melon green and fresh. Garnish with green onions and pepper.
• In just 15 minutes, you’ll have a delicious fish cake soup that’s perfectly balanced between sweet and slightly bitter flavors.
• If you’re not a fan of bitter melon, you can substitute it with other vegetables like chayote, loofah, or mustard greens, following the same cooking process.

Ingredients:

• 300g Ly Son fish cake
• Tomatoes
• 100g sour bamboo shoots
• 50g okra
• 10g dill
• Pepper, chili, seasoning powder, fish sauce
• Green onions

Instructions:

• Prepare the ingredients:
  • Wash the tomatoes and cut them into wedges.
  • Cut the okra into sections.
  • Wash and chop the dill.
  • Wash and finely chop the green onions.
• Season and prepare the fish cakes:
  • Place the fresh Ly Son fish cake into a large bowl, add finely chopped green onions, seasoning powder, and a little fish sauce. Use your hands to mash the mixture thoroughly. The longer you mash, the firmer and more flavorful the fish cakes will be. Form the mixture into small bite-sized balls.
• Cook the fish cake soup:
  • Heat oil in a pan, add minced shallots, and fry until fragrant. Once the shallots are golden and aromatic, add the tomato wedges and sour bamboo shoots, and stir-fry for about 3 minutes.
  • Add sugar and then pour in water. After the water boils, drop in the fish cake balls and cook until they float to the surface. Add the okra, dill, and green onions, and cook for another 2 minutes. Taste and adjust the seasoning with fish sauce and seasoning powder as necessary, then turn off the heat.
  • Your Ly Son fish cake soup will now be perfectly balanced, with a sweet and sour taste that’s both refreshing and satisfying.

Ingredients:

• 1 bottle gourd
• 200g fish cake
• 2 teaspoons minced shallots
• 2 teaspoons minced garlic
• Some green onions
• 4 tablespoons cooking oil
• Common seasonings: salt, sugar, MSG, seasoning powder, ground pepper

Instructions:

• Prepare the ingredients:
  • Peel the bottle gourd, remove the stem, and rinse well. Slice it into bite-sized pieces according to your preference.
  • Clean the green onions and chop them finely.
  • For the cilantro, remove any wilted leaves, wash thoroughly, and let it dry.
• Season the fish cake:
  • Place the fish cake into a bowl and mix it with 1 teaspoon minced shallots, 1 teaspoon minced garlic, 1/2 teaspoon seasoning powder, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/2 teaspoon ground pepper. Add 1 teaspoon cooking oil and mix well. Use a spoon to form the mixture into small balls, or use a piping bag for easier shaping.
• Cook the soup:
  • Heat 3 tablespoons of cooking oil in a pot, then add 1 teaspoon of minced garlic and 1 teaspoon of minced shallots. Sauté until fragrant, about 2 minutes. Add 500ml of water and bring it to a boil.
  • Once the water boils, carefully drop the fish cake balls into the pot. Season with 1/2 teaspoon MSG, 1 teaspoon salt, 1/2 teaspoon seasoning powder, and adjust to your family’s taste.
  • Add all the bottle gourd pieces and cook for an additional 3 minutes. Once the gourd is tender, sprinkle some green onions and cilantro on top, then turn off the heat.
• Final touch:
  • Serve the fish cake soup in a bowl and sprinkle with a little ground pepper. The soft bottle gourd, firm fish cakes, and sweet, clear broth make for a wonderfully flavorful dish. Serve with a bowl of white rice and a side of chili fish sauce for an extra kick. Enjoy!

Ingredients:

• 100g fish cake
• 200g celery
• 100g carrots
• 2 cloves garlic (minced)
• 1 small piece of ginger
• Salt to taste
• Ground pepper to taste

Instructions:

Season the fish cake:

• Mix 100g fish cake with 2 minced garlic cloves, a pinch of salt, and some ground pepper. Use a spoon to knead the mixture until it becomes smooth and sticky.
• Roll the fish cake mixture into small balls and let them sit for 10 minutes to absorb the seasoning.

Prepare the ingredients:

• Wash the celery, peel off the outer layer, and cut it into 1/2-inch pieces.
• Peel the carrots, cut them into flower shapes, and slice them into 1/2-inch thick pieces (or smaller if you prefer).
• Peel the ginger, wash it, and slice it thinly.

Cooking the soup:

• In a pot, add about 2 cups of water and bring to a boil over medium heat. Once the water is boiling, add the ginger and fish cake balls.
• When the water comes back to a boil, add the carrots and cook for 3-5 minutes. Then add the celery and adjust the seasoning with salt to your taste.
• Let the soup cook for another 5-7 minutes, or until the carrots and celery are tender. Turn off the heat and sprinkle with ground pepper before serving.

Ingredients:

• 400g seasoned fish paste
• 400g celosia (or edible amaranth)
• 2/3 tablespoon sugar
• 2/3 teaspoon monosodium glutamate
• 20g chopped green onions
• Ground pepper to taste

Instructions:

Prepare the vegetables:

• Remove any tough stems from the celosia, discard spoiled or old leaves, and rinse thoroughly. Then, chop the leaves into bite-sized pieces.

Cooking the soup:

• Place a pot of water on the stove and bring it to a boil. Once the water is boiling, use a spoon to drop small spoonfuls of the fish paste into the pot.
• Season the pot with 2/3 tablespoon of sugar and 2/3 teaspoon monosodium glutamate. Let the fish cakes cook for 5-7 minutes until fully cooked.
• Add the celosia to the pot, stirring well. Adjust the seasoning to taste, and then add the chopped green onions and a pinch of ground pepper. The soup is now ready to serve!

Ingredients:

• 200g okra
• 250g fish cake paste (seasoned)
• 1 carrot
• 4 stalks green onions
• 50g fried onions
• 2/3 tablespoon sugar
• 2/3 teaspoon monosodium glutamate
• 20g chopped green onions
• Ground pepper to taste

Instructions:

Prepare the ingredients:

• Trim the roots off the green onions, wash thoroughly, and chop finely.
• Peel the carrot, cut half into round slices, and carve flower shapes for decoration.
• For the other half, slice into rounds and carefully remove the core, leaving about a 2cm thick shell.
• Wash the okra, cut off the ends, slice in half, and use a knife to remove the seeds inside.

Season and stuff the fish cake paste:

• Season the fish cake paste with 2 teaspoons of seasoning powder, 1 tablespoon of sugar, 1/5 teaspoon monosodium glutamate, and 1 teaspoon of ground pepper.
• Mix and knead the paste until it becomes smooth and elastic.
• Stuff the prepared okra and carrot shells with the fish cake paste using a spoon. Repeat until all are filled.
• Shape any remaining fish cake paste into small balls to cook along with the stuffed vegetables.

Cook the soup:

• Bring 500ml of water to a boil, add 1 teaspoon of salt, then add the stuffed carrots and the sliced carrots.
• Once it boils again, add the stuffed okra and any remaining fish cake balls.
• Simmer for about 5 minutes, allowing the okra to soften.
• Skim off any foam to keep the broth clear.
• After another 5 minutes, taste and adjust the seasoning. Add the remaining fried onions and chopped green onions, then turn off the heat to finish.

Ingredients:

• 300g fish cake paste (Thac Lac fish)
• 100g tomatoes
• 100g sour bamboo shoots
• 50g okra
• 20g green onions
• 10g dill
• 10g shallots (finely chopped)
• 5g chili
• 3 teaspoons cooking oil
• 3g pepper
• 2 tablespoons seasoning powder

Preparation:

• Prepare the fish cakes:
  • Wash the green onions, dry them, and chop finely.
  • In a bowl, mix 250g fish cake paste with 10g green onions, 3g pepper, 1 teaspoon cooking oil, and 1 tablespoon seasoning powder. Stir well to coat the fish paste with the seasoning. Then, shape into small round fish cake balls.
  • Tip: Before shaping, rub a bit of cooking oil on your hands to prevent the fish paste from sticking.
• Prepare the other ingredients:
  • Wash the tomatoes, remove the stems, and cut into wedges.
  • For the okra, wash it thoroughly under running water, soak in a diluted saltwater solution for 10 minutes, gently scrub the surface to remove the fuzz, rinse, dry, and slice.
  • Rinse the sour bamboo shoots, drain, and cut into thin slices.
  • Wash the dill, green onions, and chili, dry them, and chop finely.
• Cook the soup:
  • Heat 2 tablespoons of oil in a pot, then sauté the shallots until fragrant. Add the tomatoes and sour bamboo shoots, stir-fry for about 3 minutes.
  • Add 1 teaspoon of sugar and stir for another minute before adding 1 liter of water along with all the fish cake balls. Cook until the fish cakes rise to the surface.
  • Add 1 tablespoon of seasoning powder, 50g okra, 5g chili, 10g green onions, and 10g dill. Cook for an additional 3 minutes, then adjust the seasoning to taste and turn off the heat.
• Final Result: The sour tamarind fish cake soup with tomatoes and okra is perfectly balanced. The sourness of the bamboo shoots, the crisp sweetness of okra, and the tender fish cakes make this dish delightful. It's great with hot rice or noodles.

Ingredients:

• 1 bottle gourd
• 300g fish cake
• 100g shallots
• 100g spinach
• Basic seasonings (salt, seasoning powder, pepper)
• 5 tablespoons cooking oil

Preparation:

• Prepare the ingredients:
  • Peel the bottle gourd, remove the skin, and wash it thoroughly. Then slice it into rounds, about 1-2 finger-width thick.
  • Finely chop the shallots. For the spinach, remove the leaves from the stems, wash thoroughly, and drain well.
• Sauté the fish cake:
  • Heat 3 tablespoons of cooking oil in a pot. Add the fish cake pieces and stir-fry for about 5 minutes until they turn slightly golden. Remove from heat.
• Make the soup:
  • In another pot, heat 2 tablespoons of oil and sauté the chopped shallots until fragrant.
  • Add 1 liter of water and bring it to a boil. Once boiling and foam appears, add 1 teaspoon of salt and the sliced bottle gourd and spinach.
  • Once it boils again, add the fish cakes, 2 teaspoons of seasoning powder, and cook for another 3 minutes. Then, turn off the heat.
• Final Result: Serve the fish cake soup with bottle gourd in a bowl, sprinkle a little pepper on top to enhance the aroma and flavor. The broth is light and sweet, complemented by the tender bottle gourd and chewy fish cakes, making this a nutritious and satisfying dish perfect for the whole family to enjoy.

Ingredients:

• 200g of prepared snakehead fish (alternatively, you can use mackerel, basa, or other types of fish cakes)
• 1 bunch of mustard greens
• 3 teaspoons cooking oil
• 1 stalk of green onions, washed and chopped
• Salt, pepper, fish sauce, seasoning powder, and some shallots

Preparation:

• In a bowl, combine the fish cake with the chopped green onions and shallots, add oil, a teaspoon of fish sauce, salt, seasoning powder, and a little black pepper. Use a spoon to mash everything together.
• Chop the mustard greens into bite-sized pieces.
• Boil a pot of water, then use a spoon to drop spoonfuls of fish cake into the pot. Let it boil for about 5 minutes until the fish cakes are fully cooked.
• Add the mustard greens into the pot, let it boil, and season to taste. Turn off the heat, then ladle the soup into bowls and enjoy!