4 Serves
99 Mins
23 g
45 g
15 g
Using a mortar and pestle, grind the lemongrass, onion, and garlic into a fine aromatic paste.
Ingredients, vitamins, and health benefits
Onion
Garlic
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Vitamin E
4 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
64 µg / 400 µgCalcium
44 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
65 mg / 420 mgPhosphorus
302 mg / 1,250 mgPotassium
616 mg / 4,700 mgSodium
1341 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
4 g / 20 gCholesterol
62 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Heat the cooking oil in a large pot over medium heat and sauté the aromatic paste until fragrant.
Add the catfish to the pot and cook until tender, then remove the fish, flake the meat, and return it to the broth.
Whisk in the chickpea flour and simmer the broth until it reaches a thick, soup-like consistency, seasoning with salt and pepper to taste.
Prepare the rice noodles according to package instructions and serve the hot broth over them, garnished with your preferred toppings.
Lemongrass
Banana stem
Cooking Oil
Catfish
Fish Sauce
Salt
Black Pepper
Chickpea Flour
Rice Noodles
Vitamin A
2 µg / 900 µgVitamin C
6 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
4 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
64 µg / 400 µgCalcium
44 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
65 mg / 420 mgPhosphorus
302 mg / 1,250 mgPotassium
616 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
4 g / 20 gCholesterol
62 mg / 300 mgCaffeine
0 mgNet Carbs
9
g40
g15
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgAlcohol
0 g