Step 1

Bring the chicken broth to a boil. Add ikan bilis and seasonings. Lower the heat and let it simmer gently for 30 minutes. Season to your taste

Step 2

Add fish balls and fish cakes into the soup them up. The ones I bought are already precooked

Step 3

Marinate the minced pork with the seasonings in a bowl for 15 minutes. Cover and keep in the refrigerator

Step 4

Bring a pot of water to a boil. Add the beansprouts and blanch for 10 seconds or so and then refresh with cold water. Set aside

Step 5

Prepare the tossing sauce by mixing everything together in an individual serving bowl

Step 6

Bring a large pot of water to a boil. Loosen the egg noodles with your hand if they come in tight bundles. Place the noodles in the noodle blanching basket and cook for about 45 seconds and use chopsticks on the other hand to stir the noodles while cooking. Remove from boiling water and rinse in cold water to stop the cooking process. Shake off any excess water and put it in a serving bowl. Toss the noodles with the sauce

Step 7

Portion the minced pork for 1 portion in an empty bowl. Ladle the hot broth over the meat. Use the back of the ladle to gently break up the meat. Let them sit for about 5 minutes. This will not fully cook the meat

Step 8

Bring the broth back to a boil. Transfer the minced pork back to the noodle blanching basket and submerge this into the hot broth and use a chopstick to gently break up the meat. Only cook until the meat is no longer pink and cooked through. Do not overcook them. Top the meat on top of the noodles

Step 9

Portion the fish balls, minced pork, beansprouts, and garnish with 1-2 pieces of lettuce, garnish with chopped green onion. Serve the soup on the side if you want and serve immediately