Instructions 📝

1. 1

   Boil the noodles in a pot of hot water for 20 minutes.

2. 2

   Rinse the noodles with cold water and let them air dry before setting them aside.

3. 3

   In a separate pot, boil the catfish with 1 tablespoon of turmeric powder and one stalk of smashed lemongrass.

4. 4

   Add enough water to the pot to cover the fish and cook for 15 minutes.

5. 5

   Once cooked, cool the fish and strain to keep the broth.

6. 6

   Shred the cooled fish bones and set the shredded fish aside.

7. 7

   Prepare the onion, garlic, ginger, and two stalks of lemongrass by crushing or blending them together.

8. 8

   Heat 4 tablespoons of cooking oil in a pot over medium heat and sauté the prepared aromatics until fragrant.

9. 9

   Add 1 tablespoon of turmeric powder and paprika to the pot, then add the shredded fish and cook until fragrant.

10. 10

    Pour in 3.4 liters of water and bring the mixture to a boil.

11. 11

    Soak the chickpeas overnight, then cook them until tender and blend them before setting aside.

12. 12

    Mix rice flour with water in a separate bowl and add them one at a time to the boiling soup pot, stirring constantly.

13. 13

    Allow the soup to boil, then add eggs, banana tree, and peeled small onions.

14. 14

    Season the soup with 4 tablespoons of salt and fish sauce to taste.

15. 15

    Reduce the heat and simmer the soup to keep it hot.

16. 16

    For the gourd tempura, combine 12 ounces of tempura flour, 15 milliliters of rice flour, glutinous flour, a pinch of salt, and baking soda in a bowl.

17. 17

    Gradually add cold water to the flour mixture until it reaches a thick consistency, then refrigerate for at least one hour.

18. 18

    Cut the gourd into your preferred shape, ensuring it is dry before frying.

19. 19

    Heat cooking oil in a pan over high heat and dip the gourd pieces in the tempura batter.

20. 20

    Fry the gourd pieces for 2 to 3 minutes or until they are golden brown.