Fish Cake Noodle Soup
This is a simple and quick technique to make soup; it is easy to adapt with many seasonal ingredients. Watercress instils the broth with the most refreshing, peppery flavours, balancing well with the zing of ginger. Fried shallots and garlic add a sweet complexity to the broth, while the samphire adds a crunch as well as its salty seaside flavours. This is a fish cake recipe and a fish cake broth recipe. Here, I've made extra fish cakes for another meal, perfect in bánh mì (another recipe in the book) or with steamed rice, a lovely nước mắm and plenty of vegetable sides and pickles. When making the nước mắm, remember to trust your taste buds entirely and try to get the right balance at all times.
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