Top 16 Best Dishes Made with Snakehead Fish

This dish has a unique sweet and sour flavor that is especially popular with children.

Ingredients:

• 50g Snakehead fish fillet
  1 Orange
  1 tsp Tapioca flour
  1 tsp Unsalted butter
  5g Cilantro
  1 bowl of rice

Instructions:

• Squeeze the juice from the orange and remove the seeds. In a bowl, mix the orange juice with 1 tsp tapioca flour and chopped cilantro until dissolved.
• In a pan, melt the butter and sauté the fish fillets until fragrant. Add the orange mixture to the pan. Stir well, reduce the heat, and cook until the fish is done. Season to taste.
• Once the sauce thickens and the fish is cooked through, serve with rice or porridge as desired.

Snakehead fish can be turned into fish cakes in many different ways, creating a variety of tasty options.

Ingredients:

• 1 large snakehead fish fillet
• Some dill
• 2 shallots
• 3 cloves of garlic
• Small slices of ginger
• Seasonings:
• 1.5 tsp seasoning powder
• 2 tsp fish sauce
• 1/2 tsp baking powder
• 1 tsp cornstarch
• 1/4 tsp black pepper
• 2 tsp sugar

Instructions:

• Rinse the snakehead fish with saltwater to reduce the fishy smell.
• Remove the skin and bones from the fish fillet, then chop the fish into small pieces. Use a towel to soak up any excess moisture before placing the fish in a large bowl. Add the seasonings, along with minced garlic, shallots, and ginger.
• Cover the mixture with plastic wrap and chill in the freezer for 2-2.5 hours until the fish is firm, but not too hard. Afterward, grind the fish mixture in a food processor (it’s recommended to grind it twice).
• Once ground, use a spoon or pestle to mash the fish mixture again to make it firm and elastic. Rub a little oil on your hands and shape the mixture into small balls. Heat some oil in a pan and fry the fish cakes until golden brown. Serve hot.

Having a jar of snakehead fish floss at home is truly convenient. This dish is loved by people of all ages. Here's a guide to making your own delicious and nutritious fish floss for the family.

Ingredients:

• 1.5 kg snakehead fish
• 6 shallots (3 sliced, 3 minced)
• 4 cloves of garlic (minced)
• 1 piece of ginger (sliced)
• 2 tablespoons of white wine
• 3 tablespoons of annatto oil
• 1 tablespoon of fish sauce
• Seasonings to taste

Instructions:

• Start by removing the head and tail of the fish, then rinse it thoroughly with water. To reduce the fishy odor, rub the fish with 2 tablespoons of white wine and 1 tablespoon of salt for about 5 minutes. Cut open the fish belly to remove the innards and rinse thoroughly.
• Place a few slices of ginger and shallots on the bottom of a plate, then place the fish on top. Stuff the fish with more ginger and shallots, and top with the remaining herbs. Steam the fish for 15 minutes on high heat.
• Once steamed, remove the skin and bones of the fish. Use a strainer to press the fish flesh into a bowl, making it finely shredded.
• Heat a pan with 3 tablespoons of annatto oil. Once the oil is hot, sauté the minced garlic and shallots until golden, then remove them and set aside. Keep the oil in the pan. Add the shredded fish and cook on low heat for about 30 minutes, stirring until the fish becomes dry and fluffy. Season with 1 tablespoon of fish sauce, 1 tablespoon of sugar, and 1 tablespoon of seasoning powder. Continue to stir for another 15 minutes on low heat, adjust seasoning to taste, and add 1/2 teaspoon of ground pepper. Let the floss cool completely, then store it in an airtight jar for later use.

Ingredients:

• 1 whole snakehead fish
• 4 stalks of lemongrass
• 3 spring onions
• 1 piece of ginger or galangal
• 50g of fresh herbs (Vietnamese coriander, cilantro, dill, or basil)
• 4 garlic cloves
• 1 small chili pepper
• 3 tablespoons of fish sauce
• 1 tablespoon of soy sauce
• 1/2 tablespoon of chili paste
• 1 tablespoon of annatto oil
• 1/2 tablespoon of lime juice
• 1 can (330 ml) of beer
• Seasonings to taste

Instructions:

• First, clean the fish by scraping off any slime, then cut open the belly and remove the innards. Rub salt over the fish and rinse thoroughly under water. Cut the fish into small pieces. Wash the spring onions and fresh herbs. Mince half of the lemongrass, smash the other half. Mince the garlic and grate or pound the ginger and galangal.
• To prepare the marinade, mix 2 tablespoons of minced lemongrass, 1 tablespoon of minced spring onion, 2 tablespoons of minced ginger, 2 tablespoons of grated galangal, 1/2 tablespoon of MSG, 1 tablespoon of soy sauce, 1/2 tablespoon of chili paste, 1 tablespoon of annatto oil, and 1/2 tablespoon of sugar. Coat the fish with this mixture and let it marinate for an hour.
• For the dipping sauce, crush 1 chili and 4 garlic cloves. Mix 3 tablespoons of fish sauce, 2 tablespoons of water, 1 tablespoon of sugar, 1 tablespoon of MSG, the crushed garlic and chili, 1/3 tablespoon of minced lemongrass, 1/2 tablespoon of lime juice, and a handful of chopped cilantro.
• Prepare a steaming pot. Place the spring onions, Vietnamese coriander, cilantro, dill, smashed lemongrass, and herbs at the bottom. Lay the marinated fish on top and pour the beer into the pot below. Cover and steam the fish for 20-25 minutes. Serve hot.

This beer-steamed snakehead fish is incredibly flavorful, with a natural sweetness complemented by the subtle aroma of beer and the refreshing taste of lemongrass, ginger, and galangal. Paired with the rich dipping sauce, it’s a mouthwatering dish.

Apart from being braised or used in soups, crispy fried snakehead fish with lemongrass and chili is just as delightful, especially when paired with the fragrant combination of lemongrass and chili.

Ingredients:

• 500g snakehead fish
• 50g ginger
• 60g rock sugar
• 3 chili peppers
• 4 garlic cloves
• 100g tempura batter mix
• 200g fresh salad greens
• 1 lime slice
• Seasonings

Instructions:

• If the fish is not pre-prepared, clean it yourself by removing the scales with a knife, then gutting it and discarding the internal organs. Be sure to also remove the white membrane inside the fish’s belly and any white tendons along the sides, as these can cause a fishy smell. Rinse the fish well with salted water and then rinse it again with clean water. Make several shallow cuts along the fish to help it absorb the seasoning and batter. Season with a bit of pepper, seasoning powder, and MSG, rubbing it gently into the cuts. Let the fish marinate for about 15 minutes, then coat it evenly with the tempura batter before frying.
• Wash the salad greens and let them dry. Peel the garlic. Use a spoon or knife to peel the ginger, then slice it thinly. Cut the lime into small pieces, removing the seeds. In a mortar, crush 60g of rock sugar into a fine powder, then set it aside. Next, crush 50g of ginger, 3 chili peppers, and 4 garlic cloves until they form a paste. Put all of these in a bowl.
• Heat oil in a pan until it’s hot enough for deep frying. Carefully add the fish and fry on low heat so it cooks evenly and thoroughly. Once the fish is golden on both sides, increase the heat briefly and flip the fish quickly to reduce oil absorption and achieve a crispier texture. Once the fish is fried to a crispy golden brown, remove it from the oil and let it drain on paper towels.
• In a separate bowl, combine the crushed ingredients with 1/2 teaspoon of white sugar and 4 tablespoons of fish sauce. Mix well until the sugar dissolves. Squeeze in the juice from a lime slice and stir everything together.

The snakehead fish is coated in a crispy batter, maintaining its tender and sweet flesh inside, while the skin becomes wonderfully crisp. Pair the fish with fresh rice paper, cucumber slices, pineapple, green banana, starfruit, and a variety of fresh herbs. Dip it in the tangy ginger fish sauce for an unforgettable flavor!

Though it may seem unusual, steamed snakehead fish with winter melon is a truly delightful dish that your family will love to try.

Ingredients:

• 1 snakehead fish (600g)
• 1 small winter melon (300g)
• 1 carrot
• 10g dried shallots
• 3 cloves garlic
• 2 chili peppers
• 10g cilantro
• 1 piece of ginger
• 10g peanuts
• 10g spring onions

Instructions:

• Start by cleaning the snakehead fish: remove the internal organs, fins, and scales. Rinse the fish under water and scrub it with salt to remove any sliminess. Rinse again and set aside to drain. To help the fish absorb more flavor while steaming, make diagonal cuts along the fish’s body. Next, marinate the fish with 1 teaspoon of seasoning powder and 1/2 teaspoon of ground pepper. Clean the winter melon, cut it in half, and scoop out the seeds. Peel and slice the carrot. Peel and chop the shallots, spring onions, and chili peppers. Peel and finely chop the ginger. Roast the peanuts with a pinch of salt, then shell and crush them.
• In a steamer, bring some water to a boil. Once the water is boiling, place the marinated fish into the hollowed-out winter melon. Arrange the remaining ingredients (carrot, shallots, etc.) around the fish. Steam the dish for about 20 minutes, ensuring the fish is placed in the steamer only when the water is boiling to preserve its natural sweetness.
• For the dipping sauce, mix 1 cup of water with 3 tablespoons of soy sauce, 2 tablespoons of sugar, 1/4 teaspoon of salt, and 1/2 teaspoon of seasoning powder. Heat oil in a pan and sauté the spring onions, diced chili peppers, and chopped ginger until fragrant. Then, add the soy sauce mixture along with a little cornstarch and stir until the sauce thickens.
• Once the fish is done steaming, transfer it to a plate. Optionally, drizzle some fried shallots or crushed peanuts on top. For a decorative touch, garnish the dish with rice paper, fresh cilantro, lettuce, and pickled radish alongside the steamed fish.

This is a simple yet highly nutritious dish that's easy to prepare.

Ingredients:

• 2 snakehead fish (2 kg)
• 500g pork belly
• 100ml coconut water
• 50g dried shiitake mushrooms
• 1 onion
• 4 shallots
• 5 stalks spring onions
• 20g cilantro
• 10g ginger (1 root)
• 4 stalks lemongrass
• 300g tamarind pulp
• 4 teaspoons soy sauce
• 2 teaspoons fish sauce
• 1 teaspoon oyster sauce
• 15g bird's eye chili
• Seasoning to taste

Instructions:

• Start by cleaning the snakehead fish: rub a little salt over the entire fish for about 3 minutes to remove impurities, then rinse it thoroughly with water. Make a long slit along the fish's belly. For the pork belly, rub a little salt over it for 3–5 minutes, then rinse it clean and set aside to drain.
• Soak the dried shiitake mushrooms in 100ml of water for 45-60 minutes. Once softened, discard the water, rinse the mushrooms, remove the stems, and set them aside. Peel the ginger, wash it, and slice it thinly. Peel the onion, shallots, and garlic. Slice the onion into wedges, the shallots thinly, and finely chop the garlic with the chili. Clean the lemongrass, cut off the roots, and chop it into sections. Rinse the spring onions and cilantro, then set them aside.
• In a bowl, combine half of the ginger, 2 shallots, 4 stalks of lemongrass, cilantro roots, 3 spring onion tops, 4 teaspoons of soy sauce, 2 teaspoons of sugar, 1 teaspoon of salt, 1 teaspoon of ground pepper, 1 teaspoon of oyster sauce, 1 teaspoon of seasoning powder, and the chopped chili. Mix well so the flavors are evenly distributed. Fill the fish’s belly with this marinade.
• Prepare a steaming tray and arrange 2 shallots, 1 onion, the remaining spring onions, and ginger. Place the marinated fish on top, then add the pork belly and cilantro. Pour 500ml of water into the lower compartment of the steamer, bring it to a boil, and reduce to medium heat once the water is boiling. Place the steaming tray with the fish and pork belly into the steamer and steam for 15 minutes. After that, add the soaked shiitake mushrooms and steam for an additional 15 minutes. When the fish is tender, pour in 100ml of fresh coconut water and steam for another 2 minutes. Turn off the heat and remove the tray from the steamer. Serve the dish and enjoy!

Ingredients:

• 1 snakehead fish
• 4-5 green bananas
• Vietnamese coriander, spring onions, vermicelli
• Turmeric, shallots, chili
• Seasoning to taste

Instructions:

• Clean the snakehead fish by removing the scales and rubbing it with lemon to remove any slime. Rinse thoroughly and cut the fish into bite-sized pieces. Marinate the fish with a bit of fish sauce, minced shallots, pepper, and fresh turmeric for about 15 minutes to allow the flavors to soak in.
• Wash the Vietnamese coriander and spring onions. Peel the bananas, cut them into pieces, and soak them in lemon water to prevent browning.
• Fry the minced shallots and garlic until fragrant, then add the marinated fish and cook on low heat for about 5 minutes. Add the bananas and then pour in about 1 liter of boiling water. Add some sliced chili for a spicy kick and continue to cook until the water boils and the bananas are tender. Taste the broth and adjust the seasoning as needed, then add the Vietnamese coriander and spring onions to bring out a fragrant aroma.

Snakehead Fish Caramelized in Clay Pot is a beloved and savory dish, often enjoyed by Vietnamese families as part of their daily meals.

Ingredients:

• 1 whole snakehead fish
• Spring onions, chili, shallots, garlic
• Seasoning ingredients

Instructions:

• Start by trimming the spring onions, discarding the roots, and washing them thoroughly. Cut the stalks into 3-4 cm pieces and finely chop the leaves. Clean the snakehead fish, removing the internal organs and any remaining blood to prevent any fishy taste. Slice the fish into thick, bite-sized pieces, making sure not to cut too thinly, or the fish might break apart during cooking.
• Once the fish has been drained, place it in a bowl. Add 2 teaspoons of seasoning powder, 1 tablespoon of fish sauce, 2 teaspoons of monosodium glutamate, 2 teaspoons of black pepper, 1 teaspoon of Korean chili powder, 1 teaspoon of ginger powder, along with chopped spring onions and garlic. Mix well and marinate for about 15 minutes.
• Heat a clay pot on the stove and add a little sesame oil along with 3 tablespoons of palm sugar. Stir until the sugar melts and turns a rich caramel color. Add the chopped shallots and garlic, frying them until aromatic. Then stir in 1 tablespoon of chili paste. Gently add the marinated fish pieces, ensuring they are evenly distributed in the pot. Pour in enough coconut water to cover the fish and add 2 tablespoons of fish sauce, extra spring onions, and chili. Lower the heat and simmer uncovered for about an hour until the fish is tender and flavorful.

The resulting dish is full of rich flavors, with the savory taste of the fish and a hint of spice from the pepper and chili. Served hot with steamed rice, this dish is truly delightful.

Ingredients:

• 1 kg of fresh Quang noodles
• 1 kg of snakehead fish (3 fish)
• 200 grams of fried tofu
• 5 tomatoes
• 3 onions
• 5 spring onions
• Assorted herbs (lettuce, bean sprouts, Vietnamese balm, banana flower, young mustard greens, etc.)
• 3 chili peppers
• 4 cloves of garlic
• 3 shallots
• 3 teaspoons of turmeric powder
• 4 tablespoons of fish sauce
• 2 tablespoons of cooking oil
• Seasoning ingredients

Method:

• To save time, have the fish cleaned by the vendor, removing the gills and scales. To eliminate the fishy odor and sliminess, rub the fish with salt and rinse it 2-3 times with clean water. Once cleaned, cut the fish into thin slices about the thickness of a finger.
• For the tofu, rinse it and cut it into thin slices. Wash the tomatoes, discard the stems, and cut them into wedges. Peel and wash the onions, then slice them into wedges. For the chili peppers, cut them into small slices after removing the stems. Peel and crush the garlic, and chop it finely. For the shallots, peel, rinse, and slice thinly. Trim the roots and damaged leaves of the spring onions, wash them, and chop them finely. For the herbs, discard any wilted or damaged parts, soak them in salted water for 5-10 minutes, then rinse them twice and set aside.
• Place the fish in a bowl and add minced garlic, sliced chili, shallots, 1 teaspoon of turmeric powder, 1 teaspoon of monosodium glutamate, 1 teaspoon of seasoning powder, and 1/4 teaspoon of ground pepper.
• Heat 2 tablespoons of oil in a pot, then add 2 teaspoons of turmeric powder and stir-fry over medium heat until fragrant. Next, add the marinated fish and stir briefly, then reduce the heat and simmer for about 15 minutes until the fish firms up. Add the fried tofu and gently stir to avoid breaking the fish, then simmer for another 5 minutes to allow the flavors to meld. Add 2 liters of water and bring to a boil over high heat for 10-15 minutes. Once boiling, add the tomatoes and onions, then season with 4 tablespoons of fish sauce, 1/2 teaspoon of salt, 1 teaspoon of sugar, and 1/2 teaspoon of monosodium glutamate. Stir gently, cover the pot, and cook over medium heat for another 5 minutes. Taste and adjust the seasoning, then sprinkle with chopped spring onions and turn off the heat. Let the dish rest for 10 minutes to allow the flavors to soak in.
• To serve, place a portion of fresh Quang noodles in a bowl, top with some golden brown fish pieces, then pour the broth over the noodles. Garnish with fresh spring onions and enjoy immediately. For those who like it spicy, you can add extra chili slices.

Today, making Snakehead Fish Quang Noodles is simple, as you can easily find the ingredients—noodles, fish, and fresh herbs—at the market. The memory of a time when fathers fished, children ground flour for noodles, and the family worked together to make this dish is now a nostalgic reminder of the past for many.

Ingredients:

• 500g Snakehead fish (also known as Swai fish)
• 1/4 pineapple (diced)
• 2 tomatoes (cut into wedges)
• 50g okra
• 50g Vietnamese mint leaves
• 20g tamarind paste
• 50g bean sprouts
• 1 sprig of Vietnamese cilantro
• 1 sprig of Thai basil
• Seasonings

Method:

• After cleaning the snakehead fish, rub it with salt and rinse thoroughly with clean water. Cut the fish into bite-sized pieces, about 1.5 inches long. Marinate the fish with 1 tablespoon fish sauce, 1/2 tablespoon seasoning powder, and 1/2 tablespoon pepper. Mix well and let it sit for 15 minutes to absorb the flavors.
• Peel and cut the pineapple into bite-sized pieces. Wash and cut the tomatoes into small wedges. Rinse the bean sprouts twice with water. Chop the cilantro and basil leaves, and cut the okra and Vietnamese mint into diagonal slices.
• To prepare the tamarind base, mix the tamarind paste with 1 tablespoon of warm water (about 60°C). Use a spoon to mash and dissolve the tamarind. Boil 1 liter of water and add the tamarind mixture, stirring well until the water reaches a gentle simmer.
• Add the fish to the simmering tamarind water and cook for about 10 minutes, skimming off any foam. Then add the tomatoes, pineapple, okra, bean sprouts, and Vietnamese mint. Stir well, and add 1 tablespoon of sugar. Allow it to boil again, taste and adjust the seasoning to your liking. Once done, turn off the heat and serve with freshly chopped cilantro and Thai basil.

This soup has a delicious balance of sour, sweet, and fresh flavors, making it a favorite dish for many people.

Ingredients:

• 800g Snakehead fish
• 1/2 cup of white rice
• 200g straw mushrooms
• 200g bitter herbs
• 200g bean sprouts
• Seasonings

Method:

• Boil the snakehead fish until cooked, then remove the bones. Marinate the fish meat with 2 tablespoons of fish sauce, 1/2 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of seasoning powder, 1 teaspoon of minced shallots, and 1/2 teaspoon of pepper for about 10 minutes.
• Keep the fish broth to use for the porridge base.
• Add half a cup of rice to a rice cooker, pour in water just above the rice level. Once it starts boiling, open the lid and add the fish broth. Continue cooking, adding more water as needed, until the porridge becomes soft, then turn off the heat. In a separate pan, sauté 1 teaspoon of minced shallots in 2 tablespoons of oil until fragrant, then add the straw mushrooms and stir-fry for about 2 minutes. Add the fish and mushrooms to the porridge, bring it to a boil, and it's ready to serve. Enjoy with bitter herbs, bean sprouts, and a sprinkle of pepper for extra flavor.

Snakehead fish porridge is a nutritious dish often prepared by mothers for their little ones, especially those in the weaning stage.

Ingredients:

• 2 Snakehead fish
• 1 piece of ginger
• 3 stalks of lemongrass
• 3 shallots
• 1 tablespoon chili sauce
• Seasonings

Method:

• To remove the fishy odor and sliminess, after cleaning the fish and removing the gills and scales, rinse them with water. Then rub the fish with a little salt both inside and outside. Rinse the fish 2-3 times with clean water and let it drain. Make several diagonal cuts along the fish body using a knife.
• Peel and rinse the ginger and shallots, then let them dry. Remove the tough ends of the lemongrass, rinse, and dry as well. Pound the shallots, ginger, and lemongrass until finely mashed. Add 1 tablespoon of chili sauce, 1/2 tablespoon seasoning powder, 1/2 teaspoon sugar, and 1/2 teaspoon salt. Continue to pound until the mixture is well-blended. Rub this marinade over both the inside and outside of the fish. Let the fish marinate for 15-20 minutes to allow the flavors to infuse.
• Prepare a charcoal grill and place the grilling rack on top to heat. Then, place the marinated fish on the rack and grill for about 30-40 minutes, turning occasionally to ensure even cooking.

Serve the grilled fish with noodles, pineapple, green bananas, carrots, herbs like dill, Vietnamese mint, and perilla, then wrap everything in rice paper and dip in sweet and sour garlic fish sauce. Grilled snakehead fish with ginger and lemongrass is a popular choice at restaurants. The sweet and fragrant fish will surely be a crowd-pleaser at your next family meal.

The sweet flavor of snakehead fish combined with taro root creates a unique and delicious taste in this fish soup.

Ingredients:

• 300g Snakehead fish
  200g Taro (purple yam)
  2 teaspoons minced shallots
  3 sprigs of cilantro
  2 stalks of green onion
  1/2 teaspoon salt
  1 teaspoon sugar
  1 teaspoon monosodium glutamate
  1 tablespoon cooking oil

Instructions:

• Clean and rinse the snakehead fish thoroughly.
• Peel and mash the taro root. Wash and chop the green onion and cilantro.
• Boil 900ml of water, add the fish, and cook until tender. Remove the fish, take out the meat, and discard the bones.
• Add the taro root to the fish broth and stir until it softens and cooks through.
• Sauté 2 teaspoons of minced shallots in 1 tablespoon of oil until fragrant. Add the fish meat, stir-fry until golden, and set aside.
• Place the stir-fried fish into the soup along with the green onion and cilantro. Season with 1/2 teaspoon salt, 1 teaspoon sugar, and 1 teaspoon monosodium glutamate. Stir well to dissolve the seasonings, then turn off the heat.

This Snakehead Fish Tapioca Noodle Soup is refreshing and flavorful, perfect for a nutritious family breakfast. The tender fish meat blends perfectly with the rich broth, and the chewy tapioca noodles add an irresistible texture. To make a truly delicious bowl, a well-seasoned fish broth is essential. Don’t hesitate to try this recipe for a satisfying bowl of Snakehead Fish Soup!

Ingredients

• 1kg Snakehead fish
  200g Fish paste (snakehead or other types)
  1kg Tapioca noodles
  15g Salt
  50ml Fish sauce
  50g Seasoning powder
  30g Sugar
  1 stalk Green onion
  1 stalk Leek
  1 piece Ginger
  1/2 teaspoon Pepper

Instructions:

• Clean the snakehead fish (you can buy pre-cleaned fish from the market), separating the flesh from the bones.
• Wash and finely chop the green onion and leek.
• Slice the fish paste into thin pieces.
• Rinse the fish bones and the fish meat. Slice the ginger. Place a pot on the stove, add 1.2 liters of water, fish bones, and ginger, and bring to a simmer to make the broth.
• Once the broth begins to boil, add the fish meat and season with 15g salt, 50g seasoning powder, 30g sugar, and 50ml fish sauce. Lower the heat and simmer for another 20 minutes, then turn off the heat. Remove the fish meat, cut into bite-sized pieces.
• In a separate pot, bring water to a boil and blanch the tapioca noodles until they turn transparent, then remove them. Arrange the noodles, fish, and fish paste in bowls, then pour the broth over. Garnish with green onion, leek, and a sprinkle of pepper for added flavor.

This Snakehead Fish Vermicelli is a perfect dish to refresh and cool down on a hot summer day.

Ingredients:

• 500g Snakehead Fish
  4 stalks of green onions
  4 shallots
  7 stalks of lemongrass
  2 teaspoons turmeric powder
  2.5 tablespoons fish sauce
  4 chilies
  2 limes
  800g fresh vermicelli
  2 teaspoons salt
  3 teaspoons monosodium glutamate (MSG)
  3 tablespoons cooking oil

Instructions:

• Chop the chilies finely. Keep 2-3 stalks of lemongrass whole, crush and chop the rest.
• Wash the green onions and cut into small pieces. Slice half of the shallots thinly and finely chop the rest.
• Clean the fish with 1 tablespoon of salt to remove the slime, rinse it with water, and then boil until cooked. Let the fish cool before separating the flesh from the bones. Keep the fish broth.
• Sauté half of the lemongrass and shallots in 2 tablespoons of cooking oil until fragrant.
• Add 1 teaspoon of turmeric powder. Add the fish meat to the pan, seasoning with 1/2 tablespoon of fish sauce, 1/2 teaspoon of salt, and 1 teaspoon of MSG. Pour in 1/4 cup of water, simmer until the fish is fully flavored, and turn off the heat.
• In a separate pan, sauté the remaining shallots and lemongrass in 1 tablespoon of oil, add 1 teaspoon of turmeric powder, chopped chilies, and 2 tablespoons of water to make a colored sauce.
• Strain the fish broth to remove any bones or scales. Add the broth back into the pot, ensuring there’s about 1.5 liters of liquid. Add the crushed lemongrass stalks and sliced shallots. Pour in the turmeric sauce, season with 1.5 teaspoons of salt, 2 teaspoons of MSG, and 2 tablespoons of fish sauce. Bring to a boil and then turn off the heat.
• Place the vermicelli in a bowl, top with the fish, and pour the broth over it. Garnish with green onions, fresh herbs, and bean sprouts as desired. Serve hot!