Num Banh Choc (Rice Noodle Fish Soup)

Ingredients:

1.5l water
1.3kg fish (any firm white fish eg carp, sea bass, mackerel, perch etc, gutted and cleaned but left whole)
3 pieces khcheay (this is white turmeric (Curcuma mangaa), available form oriental stores)
2 garlic cloves, peeled
5 lemon grass leaves, thinly sliced (substitute finely-pared lemon zest)
1 tsp turmeric powder
2 tbsp fish paste (or shrimp paste)
2 tbsp fish sauce
1 tsp salt
1 tsp sugar
250ml coconut milk

To Serve:
225g medium rice vermicelli
40g fresh bean sprouts
50g cucumber, grated
50g green papaya, grated
2 tbsp dill, finely chopped
50g cabbage, shredded
40g banana blossoms, shredded (optional)

Method:

Add the water to a large pan and bring to a boil (the pan needs to be large enough for the fish to be completely submerged). Place the fish in he pan then return to a boil, reduce to a simmer, cover and cook for about 15 minutes or until the fish is just cooked through. Carefully remove the fish from the pan and set aside to cool (reserve the cooking liquid).

When the fish is cold enough to handle remove all the flesh from the bones (discard these or freeze to use later in making fish stock). Combine the white turmeric (khcheay), garlic, lemon grass and turmeric in a pestle and mortar and pound into a smooth paste. Add the fish meat and pound this to a paste as well (you may need to do this in batches, or use a food processor).

Spoon the pounded fish into a bowl then add the fish paste and fish sauce and stir to combine thoroughly. Meanwhile, bring the reserved fish stock back to a boil and add the salt, sugar and coconut milk. Return to a boil then stir in the pounded fish mixture. Continue boiling the mixture for about 15 minutes to heat everything thoroughly.

In the meantime cook the vermicelli in a large pan of boiling water for about 5 minutes then drain and rinse under plenty of cold running water to prevent further cooking. Divide the vermicelli between 4 warmed soup bowls, arrange the vegetables (beansprouts, cucumber, papaya, dill and cabbage) on top then ladle the soup carefully over everything. Serve immediately.