Ingredients

750g Fresh fine Rice Noodles

500g Catfish, cut into small pieces

½ cup Fish Sauce (Ngan Pya Ye)

2 tbsp Vegetable Oil

½ cup Rice Flour

1 cup Dried Yellow Peas, boiled & coarsely mashed

2 cups Small Onions

 

To make paste:

1 square piece Ginger

½ tsp Black Pepper, ground

6 cloves Garlic

2 stalks Lemongrass

1 tsp Red Chilli powder (paprika)

1 tbsp Tumeric Powder

 

Condiments:

Limes (cut into rough pieces to squeeze onto soup before eating)

Dried crushed red chillies

Freshly chopped Coriander leaves

Fish Sauce 

Paste Method:

Pound Paste Ingredients together, or use mixer, until it becomes a paste.
Soup Method
Place the fish pieces & fish sauce (Ngan Pya Ye') in a large pot & add enough water to cover. Simmer the fish about 5 minutes & drain & leave the fish juice in the pot.

Whisk the rice flour into 2 quarts (2 litre) of water, pour it into the pot & bring it to boil until the mixture thickens, adding additional flour if necessary. Add the mashed peas into the mixture & continue boiling.

At the mean time sauté the paste in the oil about 3-4 minutes. Add the boiled fish, cook it for an additional 2-3 minutes & remove from the heat.

Add cooked fish & small onions into the thick mixture & simmer until the onions are tender for about 5-10 minutes

Place the rice noodle in a bowl; add a scoop of hot fish gravy & top with some coriander, crushed chilies & lime slices. .