Ingredients:

  • 500g Fresh Catfish fillets
  • 2 stalks Lemongrass, lower 4 inches bruised
  • 1 tsp Turmeric powder
  • 2 tbsp Fish sauce
  • 1.5 Liters Water
  • 2 stalks Lemongrass, fine white part minced
  • 3 medium Shallots, peeled
  • 4 cloves Garlic
  • 1 inch piece Fresh Ginger
  • 1 tbsp Paprika
  • 1 tbsp Vegetable oil
  • 0.5 cup Long grain rice
  • 0.25 cup Chickpea flour
  • 400g Thin rice vermicelli, dried
  • 12 Pearl onions, peeled
  • 2 Hard boiled eggs, sliced
  • 0.25 cup Fresh Cilantro
  • 1 Lime, cut into wedges
  • 1 tsp Dried chili flakes

Instructions:

  1. Place 500g catfish fillets, 2 bruised lemongrass stalks, 1 tsp turmeric, and 2 tbsp fish sauce in a pot with 1.5 liters of water. Bring to a gentle simmer for 15 minutes until the fish flakes easily with a fork. Remove the fish, strain the broth into a clean bowl, and discard the lemongrass stalks.
  2. Once the fish is cool enough to handle, flake it into small pieces. Be meticulous about removing any stray bones, especially if you used whole fish instead of fillets.
  3. In a dry skillet over medium heat, toast 0.5 cup long grain rice until golden and smelling like popcorn. Cool and grind into a fine powder. In the same skillet, toast 0.25 cup chickpea flour for 3-5 minutes until it turns a light tan color.
  4. Pulse 2 minced lemongrass stalks, 3 shallots, 4 cloves of garlic, and 1 inch of ginger in a processor until a paste forms. Heat 1 tbsp oil in the stock pot and sauté the paste with 1 tbsp paprika for 5 minutes until the oil starts to separate and turns red.
  5. Slowly whisk the toasted rice powder and chickpea flour into the strained fish broth to avoid lumps. Pour this mixture into the pot with the sautéed aromatics. Add the flaked fish and 12 pearl onions.
  6. Simmer on low for 30 minutes until the broth is thick enough to coat a spoon.
  7. Boil 400g thin rice vermicelli according to package instructions (usually 3-5 minutes). Drain and rinse with cold water immediately until the noodles are no longer sticky. This stops the cooking process and prevents a mushy bowl.
  8. Taste the broth. It should be savory, salty, and slightly citrusy. If it feels flat, add another splash of fish sauce. The pearl onions should be tender but not disintegrating.
  9. Place a handful of noodles in a bowl, ladle over the hot fish soup, and top with slices of hard boiled egg, fresh cilantro, a sprinkle of chili flakes, and a generous squeeze of lime.