Clear vs Milky Debate
Purists will tell you the clear broth is the only way to taste the sweetness of the fish bones. Others love the creamy version, which usually gets its texture from a splash of evaporated milk. Both are great, but the milky version feels more like a treat.
The Firmness of the Slice
Whether you choose batang or red snapper, the meat should be pearly white and firm. Some stalls offer fried fish slices too. These are great because the batter soaks up the soup, but they are definitely less healthy.
Quick answers
- What kind of noodles should I choose?
- Thick bee hoon is the classic choice because it stays slippery and smooth in the hot broth.
- Why is there lettuce or bitter gourd in my soup?
- These greens add a bit of crunch and a hint of bitterness that balances the natural sweetness of the seafood broth.