- 8 oz (225 g) dried rice vermicelli - 2 mackerel fillets, approx. 6 oz (170 g) each - 6 cups (1.4 L) water - 2 tbsp (30 ml) fish sauce - 2 tbsp (30 ml) tamarind paste - 1 tbsp (15 ml) vegetable oil - 3 tbsp (45 ml) garlic oil (see instructions to make) - 1 tsp (2 g) turmeric powder - 2 tbsp (30 ml) red chili paste or to taste - 4 shallots, thinly sliced - 3 cloves garlic, minced - 1 cup (100 g) bean sprouts - 1/2 cup (50 g) fried shallots (store-bought or homemade) - 1/4 cup (30 g) roasted crushed peanuts - 1/2 cup (15 g) fresh cilantro leaves - 2 limes, cut into wedges - 1 tsp (5 g) palm sugar or brown sugar - 1 tbsp (9 g) toasted chickpea flour or roasted split chickpea crumbs (optional crunchy garnish) - Salt to taste
1. Step 1: Rinse the rice vermicelli and soak in warm water for 5–7 minutes until flexible but not fully soft; drain and set aside. 2. Step 2: Heat 1 tbsp (15 ml) vegetable oil in a medium pot over medium heat. Add minced garlic and 2 sliced shallots; sauté until soft and aromatic, about 2 minutes. 3. Step 3: Add turmeric and red chili paste; cook 1 minute to bloom spices. Pour in 6 cups (1.4 L) water and bring to a simmer. 4. Step 4: Add the mackerel fillets, lower heat, and simmer gently 8–10 minutes until fish is cooked through and broth is flavored. Remove fillets, flake flesh and discard bones; return flakes to the broth. 5. Step 5: Stir in tamarind paste, fish sauce, and palm sugar; taste and adjust salt, tamarind, or chili to reach a balanced spicy-sour-salty profile. 6. Step 6: Meanwhile, heat 3 tbsp (45 ml) neutral oil in a small saucepan until shimmering, remove from heat and stir in 2 minced garlic cloves to make garlic oil; let cool slightly. 7. Step 7: Quickly blanch bean sprouts in the simmering broth for 10–15 seconds, then remove and set aside to keep crisp. 8. Step 8: To serve, divide softened vermicelli among 4 bowls. Ladle the hot fish broth with flakes over the noodles. 9. Step 9: Top each bowl with blanched bean sprouts, fried shallots, roasted crushed peanuts, cilantro, and a drizzle of garlic oil. Serve immediately with lime wedges and toasted chickpea crumbs if using. 10. Step 10: Offer extra red chili paste and fish sauce at the table for guests to adjust seasoning.
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