About this recipe:This is another variation that a noodle seller might offer. The broth and garnishes are fish based and the variety is up to you. I usually just see what is at the market, various fish cakes, fried wonton skins or pickled squid, the more variety the better the eating. The trademark color of the soup is from blended red tofu with its juice. As with most noodle soups, it takes time to gather the ingredients, but is quick to make.
Heat the stock and water up separately. When the stock is at a simmer, add the various fish based balls, dumplings, sliced cakes or squid and pak boong and leave at a simmer. When the water is at a boil, add the noodles in a strainer and heat until cooked. Divide the noodles between 4 bowls. Add the heated fish treats to the 4 bowls. Ladle a cup or so of broth to each bowl.
Serve the soup and let the diners adjust their soups with the condiments to suit their own tastes.