I confess that I love fish balls. When they come fresh and springy, I can take about a dozen in one go. So, what is this obsession with fish balls then? One thing is – it is cheap and this one is also one of Best Vietnamese Food. I can get them for 10 cents each from the wet market. It is quite healthy though it may be processed fish meat. And it is easy to cook. You can fry them or use them in soups. When using fish balls in soups, it can either be as an accompaniment or as the highlight of the soup itself.
This recipe highlights the fish balls. I use Chinese mustard greens (Choy sum) to make this Best Vietnamese Food one step healthier – what with the fibers and nutrients from the vegetables. For the soup base, I use Ikan Bilis stock prepared fresh and not the instant granules.
Making Ikan Bilis (anchovies) stock is fast and easy because unlike making chicken or vegetable stock, you just have to boil it for 10 minutes; prolonged boiling will result in a bitter taste. A container of Ikan Bilis stock is handy to keep in the fridge for making porridge, as soup bases for dishes (such as spinach in superior stock) or noodles soup. Bring Ikan Bilis stock to boil. When boiling rapidly, add fish balls and allow it to cook till the fish balls float to surface.
As soon as the first fish ball floats to surface, add the vegetables. Add seasoning. Dish up when all fish balls have floated to surface. Sprinkle Chinese salted vegetable before serving. If you prefer, you can drizzle a teaspoon of shallot oil. It is the end of making this Best Vietnamese Food.
To sum up, it is not only one delicious food but also healthy for diners. After writing this Best Vietnamese Food, I will go to kitchen to make this one. Hope you do it too. And one more point after cooking that you should eat with boiled rice like my way. I bet you can feel the specific flavor of this dish.
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