Preparation: 45 mins
Cooking: 15 mins
- 2 heads of salmon
- 2 large fillets of baramundi fish
- ½ cup fresh or frozen minced lemongrass
- 2 stalks spring onion chopped
- 1 tbsp minced fresh or frozen galangal root
- 2 whole frozen or fresh finger rhizome roots sliced thinly
- ½ tsp turmeric powder or grated fresh turmeric root
- 4 cloves of garlic
- 1 tbsp fermented fish (prahok)
- 2 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tbsp sugar
- 6 cups of water
Seasoning and Garnishes
- 400g thin rice vermicelli noodle
- 5 birds eye chili sliced thinly
- 1 lime cut into small quarters
- 200g of fresh bean sprouts
- 1 bunch of mixed herbs (spearmint, sweet basil, fishworth, asian coriander)
- ¼ white cabbage shredded finely
- 1 cucumber julienne 1 inch length
- ¼ banana blossom sliced thinly
- 5 long string bean sliced thinly
- In a large pot bring to boil 6 cups of water and add the fish. Cook for 15 mins.
- Strain the cooked fish from pot keeping the fish stock simmering in the pot.
- Break apart the cooked fish into fine pieces using a fork and set aside. The salmon heads can be disposed.
- In a mortar and pestle pound into a paste the garlic, finger rhizome root, lemongrass, galangal root, turmeric, spring onion. Alternatively use a blender with 1 cup of the fish broth, blend well and set it aside.
- In a large heated pot add the oil and fry the blended spices.
- Add the fish and combine well with the spices.
- Pour in the fish broth and cook for 10 mins.
- Add the fish sauce, sugar and prahok. Simmer for 15 mins.
- In a large pot bring to boil 8 cups of water and add the rice noodles. Cook until tender but firm.
- Drain the rice noodles and rinse under cold water. Grab a handful to shape into a circle for single portion and set aside on a platter. Continue until all noodles used.
- In a bowl, place a single portion of noodles and the vegetable garnishes as desired.
- Using a ladle, pour over the noodles enough hot fish broth to cover all ingredients.
- Squeeze a quarter of lime and add chili as desired.