4 Serves
69 Mins
38 g
40 g
22 g
Prepare the aromatics by finely chopping the onion and garlic using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Garlic
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JapaneseVitamin E
2 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
316 µg / 400 µgCalcium
339 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
327 mg / 420 mgPhosphorus
537 mg / 1,250 mgPotassium
1770 mg / 4,700 mgSodium
1768 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
11 g / 28 gSugar
4 g / 50 gSaturated Fat
9 g / 20 gCholesterol
249 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Heat the vegetable oil in a large stock pot over medium heat and sauté the onion and garlic until fragrant.
Add the catfish fillets to the pot, searing them lightly before adding water and simmering until the fish is cooked through.
Whisk in the chickpea flour and turmeric to thicken the broth, then season with fish sauce, salt, and black pepper to taste.
Prepare the rice vermicelli noodles according to package instructions and divide them into bowls.
Ladle the hot fish broth over the noodles and serve immediately, garnished with hard-boiled eggs.
Vegetable Oil
Catfish Fillets
Water
Salt
Black Pepper
Chickpea Flour
Turmeric
Fish Sauce
Vermicelli Rice Noodles
Hard Boiled Eggs
Vitamin A
1193 µg / 900 µgVitamin C
199 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
316 µg / 400 µgCalcium
339 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
327 mg / 420 mgPhosphorus
537 mg / 1,250 mgPotassium
1770 mg / 4,700 mgSodium
Fiber
11 g / 28 gSugar
4 g / 50 gSaturated Fat
9 g / 20 gCholesterol
249 mg / 300 mgCaffeine
0 mgNet Carbs
3
g19
g8
g
Korean
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
33 µg / 55 µgAlcohol
0 g