Name: Dry Spicy Bagoong Noodles with Fish Balls in Broth (Bah • goh • AWNG)
Yield: Serves 2
Cuisine: Filipino
Ingredients: 2 fillets (10 ounces/280 g) mackerel or your favorite oily or white fish, bones and skin removed; 1 quart (960 ml) chicken stock, store-bought or homemade (see headnote, Sinigang Roast Chicken); Kosher salt; 8 ounces (225 g) fresh wide egg noodles or fresh ramen noodles; 2 tablespoons bagoong, store-bought or homemade; 2 tablespoons Chinese chile crisp or Indonesian sambal oelek Cilantro, coarsely chopped including stems, for garnish; 1 (2-inch/5 cm) piece fresh ginger, peeled and smashed; 3 scallions, 2 left whole and 1 finely chopped for garnish; 2 cloves garlic, smashed and peeled; 1 shiitake mushroom; 1 teaspoon soy sauce; 2 teaspoons fish sauce

Preparation info

Serves
2

Difficulty
Complex

Appears in

Filipinx

By Angela Dimayuga and Ligaya Mishan

Published 2021

About

In the Philippines, fish balls are a street snack—we call them tusoktusok, or poke-poke—skewered and deep-fried. My dad used to bring home packs of them frozen, to pop in the fryer and then slake with different sauces. I learned to love them in broth by eating pho, ordering the Pho Dac Biet #1 at one of San Jose’s many Vietnamese restaurants, which came with everything: bouncy fish balls, tripe, braised beef tendon with the texture of a warm Haribo gummy bear, and flimsy sheets of sirloin s