Step 1

In a large stockpot, add the whole fish, lemongrass, garlic, chilies, cilantro, turmeric, fish sauce and water.

Step 2

Bring it to a boil, then reduce to medium-low heat and simmer for 30 minutes till the fish easily flakes off.

Step 3

Take the fish out of the pot, peel the skin off and filet.

Step 4

Separate the large fillets and small, disintegrated flakes.

Step 5

Save the bones, head and skin as well as lemongrass, chilies and turmeric roots.

Step 6

Strain the stock and set aside.

Step 7

Put the fish bones, head and skin along with the herbs saved from fish stock to a pot and add 3 cups of water.

Step 8

Season with salt.

Step 9

Simmer the soup over medium heat, for an hour till the broth becomes creamy and white.

Step 10

Strain the broth and set it aside.

Step 11

Pound the shallots, garlic, ginger and lemongrass in a mortar and pestle till it forms a paste.

Step 12

Heat oil in a pan and sauté the paste for 10 minutes.

Step 13

Add paprika. Stir in the small, disintegrated flakes, free from the bones.

Step 14

Season with fish sauce and cook for about 10 minutes till all residual liquid dry up.

Step 15

In a stockpot, bring the strained stock and broth to a boil.

Step 16

Add the soup base.

Step 17

Make a slurry with the toasted rice powder and 4 tbsp of cold water and stir into the soup.

Step 18

Add and cook the pearl onions and banana stem or lotus roots till tender.

Step 19

Stir in the large fish fillets.

Step 20

Add ground black and white pepper.

Step 21

Season to taste and turn the heat off.

Step 22

Mix both flours with salt and turmeric powder in a bowl.

Step 23

Add icy cold water little by litter until the batter is thin.

Step 24

Fold in the shallots or split peas or the squash.

Step 25

Form the shallots in clusters, split peas in a round plate, coat the squash in batter.

Step 26

Deep fry them till golden. Cool on a rack.

Step 27

In each bowl, ladle a cup of soup with fish flakes, pearl onions and banana stem or lotus roots over a bundle of rice vermicelli.

Step 28

Customize your bowl to your taste with all the garnishes and toppings, lime, cilantro, boiled eggs, crispy fritters and chili flakes.