Cook the Haiku rice vermicelli according to package directions. Drain.
In a large pan, heat the oil over medium heat. Fry the shallots, garlic and Haiku lemongrass for 1 to 2 minutes.
Add the broth, fish sauce and soya sauce. Bring to a boil then let simmer on medium-low for 30 minutes.
While waiting, mix the ingredients for the fish balls in a food processor. Make the balls with about 15 ml (1 tbsp.) of the mixture for each one.
Strain the broth and pour it back into the pan. Bring to a boil and add the fish balls. Let simmer on low for 10 minutes.
When ready to serve, add the vermicelli, coriander and green onion.
Recipe developed by Pratico-Pratiques.com