Soft, pure, and full of depth. This is one of those dishes where everything revolves around balance. The sweetness of scallops, the freshness of spring onion and ginger, and that one spoon of fish sauce that brings it all together. With our Phans fish sauce, this simple dish gains a rich, natural umami that doesn't overpower but deepens.

Ingredients for 4 to 6 scallops

50 g mung bean noodles
3 cloves garlic, finely chopped
1 spring onion, thinly sliced
1 tsp fresh ginger, grated
1–2 tbsp Phans fish sauce
1 tsp sugar
40 ml neutral oil
4–6 scallops in the shell

Mix the garlic, spring onion, and ginger with the sugar and Phans fish sauce. Heat the neutral oil until hot (but not smoking) and pour it over the mixture. The heat immediately releases the aromas, creating a fragrant, savory marinade.

Soak the mung bean noodles in boiling water until soft. Drain thoroughly. Distribute the noodles among the shells and place the scallops on top. Spoon the marinade generously over each scallop. Steam for 2–3 minutes, until the scallops are just cooked — soft and translucent inside.

Serve immediately.