Burmese fish and rice noodle soup

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 500 g dried rice vermicelli
• 1.1 kg cleaned whole catfish, or 900 g catfish fillets
• 1.92 litres water
• 3 bruised lemongrass stalks for the broth
• 1 large onion, 3 garlic cloves and 2.5 cm ginger
• 1 lemongrass stalk, tender part only, for the paste
• 2 tbsp peanut oil
• 1/2 tsp turmeric and 1 tsp chilli powder
• 3 tbsp toasted chickpea flour
• 3 tbsp toasted ground rice
• 4 tbsp fish sauce
• Up to 1 1/2 tsp salt, 1 tsp sugar and 1 tsp pepper
• 4 boiled eggs, 3 spring onions, 1/2 cup coriander and 4 limes
• Fried shallots to serve

Step-by-step method

1. If not already toasted, toast chickpea flour and rice separately in a dry pan, stirring until coloured and aromatic; cool and grind the rice. Measure 3 tbsp of each.
2. Put fish, water and the three lemongrass stalks in a pot. Simmer gently for about 20 minutes, turning fish halfway if not submerged.
3. Remove cooked fish, flake its flesh and carefully discard skin and bones. Strain broth.
4. Finely chop onion, garlic, ginger and the tender part of the remaining lemongrass stalk. Fry in oil with turmeric and chilli for 5 minutes.
5. Add flaked fish and stir for 2 minutes; add broth and return to a gentle simmer.
6. Mix toasted powders with 3–4 tbsp water; stir into broth and cook until thickened. Season with fish sauce, salt to taste, sugar and pepper.
7. Cook vermicelli separately according to the packet and drain. Divide among bowls and cover with soup.
8. Serve with egg, spring onion, coriander, lime and fried shallots.