Num Pa-chok Tirk Ka-chuii (Khmer Noodle Soup with Fingerroot)

Ingredients:

500g rice vermicelli noodles
2l water
1kg fish fillets (eg snake head fish, basa or catfish)
1.5l water
4 garlic cloves, minced
1 tbsp fingerroot, minced
70g lemongrass, minced
1 tbsp galangal, minced
2 chillies, minced
1/2 tsp ground turmeric
2 tbsp roasted rice flour
2 spring onions, chopped
2 tbsp vegetable oil
1 tbsp fish sauce
1 tbsp sugar
2 tbsp creamy-style pickled fish [bprahok] (puree pickled herring until smooth, if not available)

Method:

Bring 2l water to a boil in a large pot. Add the noodles and cook according to the packet instructions (about 6 minutes). Turn the cooked noodles into a colander, rinse under cold water to cool then set side to drain.

Add 1.5l water to a large pot, bring to a boil then add the fish and cook for about 15 minutes, or until tender. Remove the fish from the pot with a slotted spoon and set aside to cool. Once they can be handled, remove the bones and shred the flesh with a fork (reserve the stock and keep simmering).

In the meantime, combine the garlic, fingerroot, lemongrass, galangal, chillies, turmeric, roasted rice flour, spring onions and 250ml of the fish stock in a blender or food processor. Blitz until smooth then pour into a bowl and set aside.

Heat a wok, add he oil and the spice paste. Stir until fragrant then add the flaked fish. Stir well to mix, bring to a boil, then season with the fish sauce and the creamy fish pickle.

To serve, add some mixed shredded vegetables (eg bean sprouts, shredded cabbage, cucumber, mint) in the base of a serving bowl. Top with the cooked noodles then pour over the hot soup mixture. Serve immediately.