Categories: Soup

Ingredients

• 10 oz. catfish, trout or firm white-fleshed fish
• 3 stalks lemongrass, divided use
• 3/4 tsp. turmeric, divided use
• 1 large onion, chopped
• 3 cloves garlic
• 1 (1/2-inch) piece ginger
• 3 whole dried chiles, soaked in hot water
• 6 Tbsp. peanut oil
• 1 tsp. shrimp paste
• 1/2 tsp. paprika
• 3 oz. uncooked rice
• 12 small shallots, peeled and sliced thin
• 3 Tbsp. fish sauce
• 1 tsp. ground black pepper
• 1 lb. vermicelli rice noodles or wheat noodles, cooked
• 3 limes, halved
• 5 hard-cooked eggs, peeled and quartered
• 2 handfuls fresh cilantro, chopped
• Red pepper flakes

Directions

1. Place the fish in a large pan, add 2 cups water (or enough to cover fish). Cut off the stem and leaf ends of 1 stalk of the lemongrass and remove a couple of the tougher outer layers. using a heavy knife or a skillet to mash the stalk; add it to the pot along with 1/4 teaspoon of the turmeric. Bring to a boil and simmer 6 to 10 minutes, until fish is just cooked. Remove the fish from the pan and when cool enough to handle, remove skin and flake the flesh, discarding any bones. Drain the cooking liquid through a sieve and reserve for the soup.
2. Cut off the stem and leaf ends of the remaining 2 stalks of the lemongrass and remove a couple of the tougher outer layers. Puree the lemongrass, along with the onion, garlic, ginger and chiles, in a food processor to a paste. You can also pound it to a paste with a mortar and pestle, or chop it all as finely as you can.
3. Heat the oil in a small pan over medium heat and add the lemongrass paste. Cook 15 to 20 minutes until the paste is soft and caramelized. Add the shrimp paste and mash it with a wooden spoon until it is incorporated, then mix in the paprika and remaining 1/2 teaspoon of turmeric. Cook for 1 minute, until fragrant, then add the flaked fish. Cover and cook 10 to 15 minutes, allowing all the flavors from the paste to infuse fish.
4. Put the rice in a small skillet over medium heat and cook until golden brown, stirring and tossing frequently to keep from burning. Grind the rice into a powder in a spice grinder , food processor or mortar and pestle. Place the rice powder, along with the fish mixture, 2 cups of the reserved cooking liquid and 6 cups of water in a large pot. Bring to a boil, stirring constantly to make sure the rice powder does not clump. Add shallots and simmer 20 to 30 minutes until they are tender. The soup should thicken; if not, increase the simmer to a mild boil. Add the fish sauce and black pepper and taste for seasoning.
5. To serve, place a handful of noodles in a bowl and ladle over with soup. Let the guests garnish as they like with limes, eggs, chopped cilantro, more fish sauce and crushed red pepper.

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