Water
Fingerroot, cut
Red shallot
Dried chili
Lemongrass, sliced
Small garlic cloves
Mature galangal, sliced
Salted fish, fried
Fish sauce
AJI-NO-MOTO®
Snakehead fish
Bird eye’s chili, pounded
Kaffir lime leaf, shredded
Fish ball
Rice vermicelli and fresh vegetables (optional) such as hairy basil leaf, dill weed, long bean and mung bean sprout.
1. Boil water and add fingerroot, shallot, dried chili, lemongrass, garlic, galangal, salted fish, fish sauce and AJI-NO-MOTO®. Cook them for 5 minutes.
2. Then add snakehead fish until it is cooked well. Then remove fish and other ingredients and leave them. Keep the cooked water.
3. Select only fish fillet and blend it with the boiled ingredients. Then put into the cooked water. Heat the water until it boils well.
4. Add pounded bird eye’s chili, kaffir lime leaves and fish balls. Boil them well. Serve with rice vermicelli and preferred fresh vegetables.
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