How do i make chinese Slice Fish Noodle Soup? Where can i get the recipe?

Slice Fish - you mean sliced fish cake?

If yes, then all you need is:
* flat rice noodle
* chicken broth
* fish cake (get them from your local Asian supermarket)
* green onion and parsley (don't have to if you don't like them)

1. Cook rice noodle in boiling water until noodles are tender (do not over-cook as they will become mushy)
2. Bring chicken broth to a boil, add sliced fish cake
3. Add cooked sliced fish cake and broth to noodles and serve with green onion and/or parsley.

You can add in your own veggies if you want, ie. bak choy, gai-lan, etc.

Below is both Cambodian Beef Noodle Soup and Phnom Penh Noodle Soup Cambodian Beef Noodle Soup (makes 4 servings) (Kuy Teav Sach Ko Khmer) Ingredients 12 cups of water 3 lbs of oxtail or other beef bones 5 beef bouillon cube 1 ½ lbs fresh rice noodles (if using dried noodles pre-soak in warm water for 30 minutes) 1 medium onion, peeled and quartered Spices (add to tea/herb mesh ball) 1 star anise ½ tablespoon whole black peppercorn ½ tablespoon corriander seeds 5 cloves garlic, skin peeled and lightly mashed 2 inches of ginger, peeled and slice 1 cinnamon stick Seasoning 1 tablespoon brown sugar 2 tablespoons fish sauce ½ tablespoon dark soy sauce Ideas for toppings/condiments thinly sliced round-eye beef thinly sliced sweet onions beef balls hoisin sauce siracha chili sauce pickled jalapeños (see my recipe) mung bean sprouts cilantro leaves lime juice Method: Bring 12 cups of water to a boil and add ox tail (or beef bones). Bring it to a boil again and add 5 beef bouillon cube, quartered onions and spices in the mesh ball followed by all the seasonings. Let it boil for 15 minutes then reduce the heat to low and simmer cover for as long as you can go, preferably 2.5 hrs or more. Check once in awhile and skim off the frothy scum that might of rise to the top. If you want to reduce the fat content you can make the stock a day ahead and refrigerate it. By the next morning the fat will harden and rise to the top. This will make it easier to scoop out with a spoon. Discard the bones and remove the mesh ball. You can also strain it for a more liquid-y broth. But be sure to reserve any meat for toppings. Allow the broth to come to a rolling boil before serving. When you are ready to assemble your noodle bowls, bring about 8 cups of water to a boil. (Strain) Separate noodles into 4 servings. Cook noodles in a strainer in boiling water until soften about 1-2 minutes. Empty the noodles (straining all the liquid back into the pot) into serving bowl. It is now ready to assemble. Add additional toppings of your choice. The meat such as thinly sliced beef should be lay on the top of the noodles. Most meatballs comes pre-cook so you can just throw it in the hot broth to warm it up. Ladle about 2 cups broth into each bowl, distributing the hot broth evenly to cook and warm all the ingredients. Serve immediately with garnishes and your choice of condiments. Phnom Penh Noodle Soup with Pork, Shrimp, Garlic and Shallot Makes 8 bowls Broth: 6 pounds pork bones (neck, spine, or leg), in 2-inch pieces 5 quarts water 3 medium dried squid (2 ounces total), quickly rinsed 1/3 cup dried shrimp 1 large yellow onion, peeled and quartered 1-inch chunk golden rock sugar (about 1 ounce) 2 tablespoons salt 1 1/4 pounds pork loin, skin-on leg, or boneless shoulder, 2 by 4-inch pieces Bowls: ¾ to 1 pound pork liver 1/3 cup Crispy Caramelized Shallot (reserve the cooking oil for cooking the garlic) Canola or other neutral oil 3 tablespoons finely chopped garlic ½ pound ground pork, roughly chopped to loosen ¼ teaspoon salt ¼ teaspoon black pepper, plus extra for garnish Cooked pork from the broth simmering 1 ½ to 2 pounds dried tapioca stick noodles or dried fettucine-size flat rice noodles (bánh pho), cooked in boiling water until al dente (5 to 7 minutes for the tapioca; 3 to 4 minutes for the rice noodles), drained, and flushed with cold water (keep tapioca stick noodles in a bowl of water to prevent sticking) 16 jumbo shrimp, peeled and deveined Garnishes: ½ small bunch Chinese chives, cut into 1 ½-inch-long pieces (1 cup total) 1 small bunch Chinese celery, trimmed and cut into 1 ½-inch-long pieces (2 cups total) 2 cups bean sprouts (about 1/3 pound), picked over, washed, and drained well 2 or 3 hot Thai or serrano chiles, thinly sliced 2 or 3 limes, cut into wedges Make the broth 1. In a stockpot (about 12-quart capacity) over high heat, bring the bones and water to a boil. Use a large spoon or ladle to skim any scum that rises to the top. Add the remaining ingredients. Once the broth returns to a boil, lower the heat to simmer for 1 hour. At this point, the boneless pork meat should be slightly chewy but not tough. Press it and it should feel like the flesh at the base of your thumb. When it's cooked to your liking, use tongs to transfer it to a bowl of cold water. Let the meat soak for 10 minutes to prevent it from drying up and turning dark. Drain the meat and let it cool before refrigerating. Throughout this time, the broth should have continued to simmer. In total, the broth should simmer for 2 hours before it's done. 2. Strain the broth through a fine mesh strainer (or a coarse mesh strainer lined with cheesecloth) positioned over a large saucepan. 3. Use a ladle to skim as much fat from the top of the broth as you like. (Cool it and then refrigerate overnight to make this task easier; reheat before continuing.) Taste and adjus

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