Chilli pan mee

Ingredients

• 250 ml (1 cup) white vinegar
• 4 eggs, at room temperature
• Dried shrimp sambal (see page 179), to serve
• 15 g (½ cup) dried anchovies
• 3–4 spring onions (scallions), finely chopped
• Blanched bok choy (pak choy), to serve
• Chilli pan mee sauce
• 300 g (10½ oz) minced (ground) beef or pork, or a combination of both
• 1 tablespoon oyster sauce
• 2 tablespoons light soy sauce
• 2 teaspoons dark soy sauce
• 3 tablespoons vegetable oil
• 2 red shallots, finely chopped
• 2 garlic cloves, finely chopped
• ½ teaspoon ground white pepper
• 1 teaspoon sugar
• Fish ball soup
• 1 litre (4 cups) chicken stock (see page 186)
• 8–12 fish balls (see notes, page 79)
• Salt
• 1 tablespoon coarsely ground black pepper
• 2 spring onions (scallions), finely chopped