Park a little dish of chilli sauce or chilli shrimp oil next to this on serving - essential for fish-ball dunking. Pure comfort. And PS, you can buy ready-made fish balls from Asian food stores.
Pulse the fish in a processor to a paste. Grate the ginger. Squeeze the juice from the ginger gratings over the fish (discarding the spent gratings), then add the salt, fish sauce and cornflour and knead into the fish mixture. Mould the paste into small balls about the size of a walnut, cover, then slip into the fridge to firm up. Cook them in boiling water for 3 minutes, then drain. Divide the beansprouts, noodles and fish balls between four generous bowls. Heat the stock with the spring onion until piping hot and then ladle over - this will reheat everything. Scatter with coriander and chilli.
© 2004 Alastair Hendy. All rights reserved.