Ingredients
For the Broth
- 2 whole mackerel, cleaned
- 1 ⅓ quarts (1 ½ liters) water
- 3 tablespoons tamarind pulp
- 2 stalks lemongrass, bruised
- 1 torch ginger flower, sliced
- 1 tablespoon shrimp paste
For the Spice Paste
- 6 dried red chilies, soaked
- 3 fresh red chilies
- 4 shallots
- 3 garlic cloves
- ¾ inch (2 cm) fresh ginger
- 1 teaspoon ground turmeric
For the Noodles and Toppings
- 14 oz (400g) thick rice noodles
- 1 small cucumber, julienned
- 1 small red onion, thinly sliced
- Fresh mint leaves
- Fresh cilantro
- Pineapple slices, thinly cut
Optional Garnishes
- Extra chili paste
- Lime wedges
- Additional shrimp paste sauce
Method
- Simmer the mackerel in water until cooked through. Remove it, cool slightly and flake the flesh. Strain the stock carefully to remove bones. A common mistake is leaving tiny bones behind, so take your time with the straining.
- Blend the soaked dried chilies, fresh chilies, shallots, garlic, ginger and turmeric into a smooth paste. Add a small splash of water if your blender needs help moving things along.
- Return the strained stock to the pot and stir in the spice paste, tamarind, lemongrass, torch ginger and shrimp paste. Simmer gently, then add the flaked fish back in. Taste and adjust the sourness slowly to ensure it tastes balanced.
- Divide the noodles into bowls and ladle the hot broth over the top. Add cucumber, onion, herbs and pineapple. Serve with lime and extra chili paste on the side so everyone can adjust to taste.
Notes
- A blender or food processor is useful for the spice paste.
- A fine sieve helps strain fish bones from the broth.