Ingredients:

  • 3 stalks lemongrass (white parts only), finely minced
  • 2-inch knob of ginger, peeled and grated
  • 6 cloves garlic, smashed
  • 2 medium shallots, roughly chopped
  • 1 tbsp turmeric powder
  • 2 tbsp paprika
  • 1 tbsp shrimp paste (Ngapi)
  • 1.5 lbs whole catfish or catfish fillets
  • 2 liters water
  • 3 tbsp fish sauce
  • 0.5 cup toasted chickpea flour (besan)
  • 0.25 cup toasted rice powder
  • 1 cup sliced banana stem (pith only)
  • 15 baby shallots, peeled and left whole
  • 1 lb thin rice vermicelli
  • 3 hard-boiled eggs, halved
  • 0.5 cup fresh cilantro, chopped
  • 2 lime wedges per serving
  • 1 tsp dried chili flakes

Instructions:

  1. In a large pot, simmer the catfish in 2 liters of water with a pinch of turmeric and a splash of fish sauce for 15 minutes until cooked. Remove the fish, let it cool, and flake the meat away from the bones. Strain and reserve the poaching liquid.
  2. Using a mortar and pestle or food processor, pound the minced lemongrass, ginger, garlic, chopped shallots, and shrimp paste into a fine aromatic paste.
  3. Heat oil in a large stockpot and sauté the aromatic paste with turmeric and paprika for 5 minutes until the oil begins to separate and the mixture is fragrant.
  4. Whisk the toasted chickpea flour and rice powder into 2 cups of the cooled fish stock to create a smooth slurry. Pour this into the main pot along with the remaining stock.
  5. Bring to a gentle simmer. Add the flaked fish, whole baby shallots, and sliced banana stems. Simmer for 30 minutes until the broth thickens and the shallots are tender.
  6. To serve, place cooked rice vermicelli in a bowl, ladle the hot fish soup over the noodles, and garnish with half a hard-boiled egg, cilantro, lime wedges, and chili flakes.