A tangy, tamarind-soured noodle soup from Penang, built on a broth of poached mackerel, galangal and torch ginger flower, ladled over rice vermicelli and piled with pineapple, cucumber and mint. Sharper and lighter than its coconut-based cousins.
Poach the mackerel
Poach the mackerel in the water for ten minutes until just cooked, then lift out, keeping the poaching liquid.
10 minFlake the fish
Once cool enough to handle, flake the mackerel flesh off the bones and set it aside.
Blend the paste
Blend the soaked chillies, shallots, garlic, galangal and shrimp paste into a smooth paste.
Build the broth
Stir the paste, lemongrass, torch ginger flower and tamarind into the reserved poaching liquid and simmer for twenty minutes until sour and fragrant.
20 minAdd the fish back in
Stir the flaked mackerel and sugar back into the broth, season with salt, and simmer for five more minutes.
5 minAssemble the bowls
Divide the cooked vermicelli into bowls and ladle over the hot broth.
Top and serve
Top each bowl with pineapple, cucumber and mint, and swirl in a spoonful of prawn paste to taste.
No reviews yet — be the first to cook it.