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4
Easy
By Ken Hom
Published 1996
Walking through the streets of Bangkok, one is pleasantly overwhelmed by the exotic fragrances and mouth-watering aromas characteristic of Thai cooking. They emanate from the many small restaurants and street-stall kitchens that line the thoroughfare.
Street vendors sell an assortment of fish cakes, snacks and meatballs, and I first tasted this dish at such a stall. What makes the meatballs so good is the spices blending so nicely into the succulent beef and pork. The egg whites giv