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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 4
2 pounds filet snakehead fish, basa fish, catfish or codfish
6 cups water
½ cup fresh or frozen minced lemon grass
4 cloves minced garlic
1 tablespoon minced finger rhizome roots (ka chuii)
1 tablespoon grated fresh galanga root, or frozen galanga root
½ teaspoon turmeric powder, or 1 teaspoon grated fresh turmeric roots
2 tablespoons roasted rice powder
2 stalks chopped green onion
2 tablespoons creamy style pickle fish (Prahok)
1 tablespoon sugar
1 tablespoon fish sauce
2 tablespoons cooking oil
For the noodles:
1 package rice vermicelli noodles
8 cups water
Boil water in a large pot. Add noodles in boiling water and cook till it tender. Pour cooked noodles in colander, rinsed under cold water and drain. Set aside.
For the vegetables:
½ pound bean sprouts, rinse and drained
2 cups shredded cabbage
1 cucumber, peeled and julienne
2 cups julienne young banana blossom(optional)
a handful chopped mint
Mix bean sprouts, shredded cabbage, cucumber, banana blossom and mint in a large bowl. Set the mixed vegetables aside.
For the soup stock:
Boil 4 cups water and fish in a large soup pot. When fish is cooked remove it from the soup stock and leave the soup stock simmering on the stove. Using a fork to break down fish into small pieces, and set the fish aside. Put finger rhizome root, galanga roots, lemon grass, garlic, turmeric, roasted rice powder and green onion in a blender with remaining 2 cups of water. Blended well.
In a pan, heat the 2 tablespoons cooking oil and add the blended spices and fish pieces. Let simmer for 5 minutes then pour everything in the soup stock. Season soup stock with fish sauce,sugar and creamy style pickle fish(prahok). Stirs well. Simmering for another 15 minutes before serving. Serve hot with noodles.
To serve put some mix vegetables in a bowl. Put some noodles on top the vegetables, pour soup stock on top. Serve immediately.