Bihun Soup

Ingredients:

• 50 g ikan bilis (anchovies/) preferably from the Pangkor Island; rinsed twice with water
• 700 ml water
• 12-16 fish balls
• 2 servings of noodles e.g. rice vermicelli, soh hoon (glass noodles), kuey teow, yellow noodles, angel hair
• 3 leaves lettuce, thinly sliced
• 1/2 tsp (for each bowl) salt or light soy sauce to taste, if needed
• 1 tbsp spring onions (scallions), chopped
• chilli padi, thinly sliced

Method:

1. To make ikan bilis stock, bring 700ml of water and ikan bilis to boil; reduce heat and simmer for about 10-15 minutes. Discard ikan bilis (note: for convenience, use disposable soup pouches to contain the ikan bilis). Season to taste with salt or light soy sauce, if needed.
2. With the ikan bilis stock simmering in the pot, add fish balls and cook until they float.
3. In a separate pot of boiling water, blanch or cook noodles.
4. Divide cooked noodles to serving bowls and ladle cooked fish balls and soup stock over. Garnish with lettuce, lard oil and chopped spring onions.
5. Serve with a saucer of sliced chilli padi and light soy sauce.