Thai meatballs (luk chin or look chin, depending on your preferred Romanization) are, like sausage, popular and of mysterious formulation — you never really know what they’re made of, even after eating them. More important, however, is the dipping sauce. Good dipping sauce has saved many a bad meatball, and sauce is actually one of the most important aspects of Thai culture.

It’s yum.

If I had to describe it in two words, I might say “peppery” and “fishy” – which is strange, because I hate most fishy things. For some reason, it really works with this soup, although not everywhere makes it fishy. This soup is a bit rare and old school, but I’ve found it’s an excellent indicator that you should try other less common dishes on the menu if it’s good. Places that don’t have fresh ingredients all the time won’t bother to make this.

These are fried on one side and hot oil is ladled over them to achieve the crispeh… This is the de facto national lunch dish, so please stop using recipes with tofu bits and chili jam mixed in them, and I’ll try and stop Asian corpos from topping pizzas with artificial crab sticks and bacon-wrapped cheese wieners stuffed in the crusts…