Ingredients:

  • 1½ lb catfish fillets, skinless
  • 3 stalks lemongrass, bottom 4 inches only, thinly sliced
  • 2 tbsp reduced-sodium fish sauce
  • 1 tsp turmeric powder
  • 2 tbsp neutral oil
  • 4 cloves garlic, peeled
  • 2 medium shallots, peeled
  • 1 tbsp fresh ginger, minced
  • 3 tbsp toasted rice powder
  • 2 tbsp chickpea flour
  • 8 cups low-sodium vegetable or fish stock
  • 1 cup sliced banana stem
  • 1 tbsp coconut oil, melted
  • 1 tsp salt
  • 1 lb thin rice vermicelli noodles
  • 6 large hard-boiled eggs
  • 2 limes, cut into wedges
  • 1/4 cup fresh cilantro, chopped
  • 2 stalks green onion, thinly sliced

Instructions:

  1. Blend the sliced lemongrass, garlic, shallots, and ginger into a smooth paste.
  2. In a small dry pan over medium heat, toast the rice powder and chickpea flour for 3–5 minutes, stirring constantly until they smell nutty and turn a pale golden brown; set aside.
  3. Heat the neutral oil in a large pot over medium heat. Sauté the blended aromatic paste and turmeric for 4–6 minutes until fragrant.
  4. Add the catfish fillets to the pot and sear for 2 minutes per side.
  5. Pour in the stock and bring to a gentle simmer for 15 minutes until the fish reaches an internal temperature of 145°F (63°C).
  6. Carefully remove the cooked fish from the pot and set aside to cool. Use two forks to flake the fish into small pieces, discarding any bones.
  7. Strain the broth through a fine-mesh sieve into a clean pot to ensure a smooth consistency, then return the flaked fish to the liquid.
  8. Whisk the toasted rice and chickpea powders into a small amount of warm broth to create a slurry, then stir this into the main pot.
  9. Add the sliced banana stem and simmer for another 10 minutes. Stir in the reduced-sodium fish sauce and salt.
  10. Boil the rice vermicelli noodles according to package instructions, then drain.
  11. Boil the 6 large eggs until the yolks are fully set, peel, and halve them.
  12. Divide the boiled noodles among six bowls. Ladle the steaming fish soup over the noodles.
  13. Garnish each bowl with half a hard-boiled egg, a sprinkle of cilantro, and thinly sliced green onions. Serve with lime wedges on the side and a drizzle of coconut oil for a glossy finish.