Ingredients:

  • 1½ lb catfish fillets, cut into chunks
  • 6 cups water
  • 1 tsp turmeric powder
  • 2 stalks lemongrass, bruised
  • 3 tbsp neutral oil
  • 4 cloves garlic, minced
  • 2 tbsp fresh ginger, grated
  • 1 medium yellow onion, finely diced
  • 2 stalks lemongrass, finely minced (white parts only)
  • 4 tbsp fish sauce
  • 1 tbsp chili powder
  • 1/2 cup toasted rice flour
  • 1/4 cup chickpea flour
  • 1 tbsp lime juice
  • 1 lb dried rice vermicelli noodles
  • 6 hard-boiled eggs
  • 3 scallions, thinly sliced
  • 1/2 cup fried shallots
  • 2 limes, cut into wedges
  • 1 bunch fresh coriander, chopped

Instructions:

  1. In a large pot, combine the 1½ lb catfish chunks, 6 cups water, 1 tsp turmeric powder, and 2 stalks bruised lemongrass. Bring to a gentle simmer over medium heat for 15–20 minutes until the fish is opaque and reaches an internal temperature of 145°F (63°C).
  2. Use a slotted spoon to remove the fish and set it aside to cool. Keep the poaching liquid in the pot.
  3. Once the fish is cool, flake it into a blender and blend until a smooth paste forms.
  4. Heat 3 tbsp neutral oil in a skillet over medium heat. Add the diced yellow onion, minced garlic, grated ginger, and 2 stalks minced lemongrass. Sauté until the mixture is translucent and fragrant.
  5. Stir in the 1 tbsp chili powder and 2 tbsp of the fish sauce. Cook for 2 minutes until the oil begins to separate from the paste.
  6. Stir the blended fish paste and the sautéed aromatic base into the poaching liquid in the pot.
  7. In a small bowl, whisk the 1/2 cup toasted rice flour and 1/4 cup chickpea flour with a bit of warm water to create a smooth slurry. Slowly whisk the slurry into the simmering pot.
  8. Reduce heat to low and simmer for 20–30 minutes, stirring occasionally, until the broth is velvety and slightly thickened.
  9. Stir in the remaining 2 tbsp fish sauce and 1 tbsp lime juice.
  10. Prepare the 1 lb dried rice vermicelli according to package instructions; drain and divide among six bowls.
  11. Ladle the hot fish broth over the noodles.
  12. Top each bowl with a halved hard-boiled egg (cooked to an internal temperature of 160°F/71°C), a sprinkle of fried shallots, sliced scallions, and fresh coriander. Serve with lime wedges.