Ingredients:

  • 3 stalks lemongrass, white parts only, finely minced
  • 4 cloves garlic, crushed
  • 2-inch piece ginger, grated
  • 1 tbsp turmeric powder
  • 1 tbsp paprika
  • 2 medium shallots, minced
  • 1 lb fresh catfish fillets
  • 3 tbsp fish sauce
  • 1.5 liters water
  • 0.5 cup chickpea flour
  • 0.25 cup rice powder
  • 1 tsp shrimp paste
  • 1 lb thin rice vermicelli noodles, dry weight
  • 1 cup banana stem, sliced
  • 15 small shallots, peeled and left whole
  • 2 large hard-boiled eggs, sliced
  • 0.25 cup fresh cilantro, chopped
  • 1 medium lime, cut into wedges
  • 1 tsp dried chili flakes

Instructions:

  1. In a dry non-stick skillet over medium heat, toast the chickpea flour and rice powder, stirring constantly for 5-7 minutes until it reaches a mahogany hue and nutty aroma.
  2. Using a mortar and pestle or food processor, combine minced lemongrass, garlic, ginger, turmeric, paprika, and 2 minced shallots into a fine aromatic paste.
  3. In a large stockpot, bring 1.5 liters of water and fish sauce to a simmer. Poach the catfish fillets for 10 minutes until the fish flakes easily. Remove the fish, flake the flesh into bite-sized pieces, and set aside. Reserve the poaching liquid.
  4. Whisk the toasted chickpea and rice flour mixture into 2 cups of the warm broth to create a slurry, then pour back into the main pot to thicken. Add the aromatic paste and shrimp paste.
  5. Add the banana stem (or hearts of palm) and the 15 whole small shallots to the broth. Simmer on low-medium heat for 30 minutes until the shallots are tender.
  6. Stir the flaked fish back into the broth and simmer for another 5 minutes to meld flavors.
  7. Prepare rice vermicelli according to package instructions. Place a portion of noodles in each bowl, ladle the hot broth over them, and garnish with hard-boiled egg slices, cilantro, lime wedges, and chili flakes.