Step 1

Prepare a steamer. If you are using a metal rack, brush a little vegetable oil on the rack to prevent sticking. Place fresh rice rolls in the rack and steam for 5 minutes to soften and heat through.

Step 2

Scald assorted fish cakes and balls in a large pot to remove excessive oil. Remove and cut into smaller pieces.

Step 3

Bring chicken broth to a boil. Add scalded fish cakes and balls. Season with salt and allow it to simmer gently while waiting for rice rolls to heat through.

Step 4

Cut 2 to 3 strips of (chee cheong fun) rice rolls into ½ inch thick pieces. Place in a shallow bowl to one side. Then cut a few pieces of fish cakes into strips and place side-by-side with the rice rolls. Also add a few fish balls to the mix.

Step 5

Drizzle about 2 tablespoons hoisin sauce, 1 tablespoon of Sriracha hot sauce, and 1 tbsp shallot oil onto the rice rolls and fish cakes.

Step 6

Then sprinkle about 1 teaspoon of toasted sesame seeds all over the rice rolls and fish cakes.

Step 7

Serve immediately with a bowl of soup sprinkled with sliced green onions.