• Course

    Main Course

  • Prep time

    20 Mins

  • cook time

    1 Hour

  • servings

    6

Ingredients

  • 6 tbsp cooking oil
  • 2 large onions, minced
  • 4 tbsp minced garlic
  • 1 tsp black pepper
  • 3 tbsp turmeric powder
  • 2 tbsp paprika
  • 2 tsp cayenne pepper
  • 12 cups water, plus 2 cups
  • 3 thin slices ginger, lightly pounded
  • 4 stalks lemongrass, outer layers removed, diagonally cut & lightly pounded
  • 6 bay leaves
  • 1½ lb catfish fillets
  • 3 tbsp shrimp sauce
  • 4 tbsp fish sauce
  • 6-8 small shallots, halved
  • ½ cup rice flour
  • ½ cup chickpea flour
  • 3 pkg Lotus Foods Organic Traditional Pho Rice Noodles
  • salt, to taste

Toppings

  • 2 Chinese cruller, sliced into bite-sized pieces
  • 1 bunch cilantro, roughly chopped
  • ½ cup red onion, thinly sliced
  • 4-6 boiled eggs, sliced in half or thinly cut
  • 2 limes, cut into wedges
  • chili flakes
  • 1

    Heat oil in pan, sauté́ onions and garlic with black pepper, turmeric, paprika, and cayenne pepper until soft and browned.

  • 2

    Add 12 cups water, ginger, lemongrass, and bay leaves to large pot. Bring to a boil for 5-7 mins.

  • 3

    Add catfish fillets to onion and garlic mixture, and cook for ~7-9 mins, breaking into small pieces as it starts to cook.

  • 4

    Discard ginger, lemongrass, and bay leaves. Transfer catfish mixture from pan into the pot of water.

  • 5

    Add in shrimp sauce, fish sauce, and shallots. Bring soup to a light boil for 5-7 mins.

  • 6

    In a separate bowl, mix rice flour and chickpea flour with 2 cups water until dissolved. Slowly add mixture into soup, stirring well.

  • 7

    Cook noodles separately per directions on package. Rinse under cold water and set aside.

  • 8

    Allow soup to simmer for ~10 mins until thickened and shallots are soft. Taste and add salt, if needed.

  • 9

    Assemble noodles in bowl, add soup and serve with toppings.

Instruction video