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6 Serves
88 Mins
Using a mortar and pestle, grind the lemongrass, onion, garlic, and turmeric into a fine, aromatic paste.
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VietnameseVitamin E
3 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
99 µg / 400 µgCalcium
48 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
107 mg / 420 mgPhosphorus
394 mg / 1,250 mgPotassium
616 mg / 4,700 mgSodium
1495 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
44 µg / 55 µgFiber
7 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
42 mg / 300 mgCaffeine
0 mgNet Carbs
60 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, cover with water, and simmer until the fish is cooked through. Remove the fish, flake the meat, and return it to the broth.
Whisk the chickpea flour with a little water to create a slurry and stir it into the boiling broth to thicken. Season with salt and pepper to taste.
Serve the hot soup over prepared rice noodles and garnish with desired toppings.
31
g49
g53
g
Vietnamese
Japanese