In a medium saucepan, heat together the chicken stock, fish sauce, preserved vegetable and white pepper. When simmering, add the cubes of beancurd and fish balls. Cook for 30 seconds, then add the pieces of spring onion. Simmer for a few seconds. Ladle into small bowls and serve. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (1204g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 110 (28%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 30.4mg||9 %|
|Sodium 5296.4mg||183 %|
|Potassium 1227.3mg||32 %|
|Total Carbohydrate 40.7g||12 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 40.1g|
|Protein 29.2g||42 %|
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Calories per serving: 398
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