Ingreadient :

• rice flour 2 tbsp
• garlic 6 cloves, peeled
• ginger thumb-sized piece, peeled
• lemongrass stalks 3
• vegetable, sunflower or peanut oil 6 tbsp
• onions 3 medium, thinly sliced
• paprika 1 tbsp
• turmeric powder 2 tsp
• chilli powder 1–2 tsp
• fish sauce 2–3 tbsp, plus extra to season
• pilchards in brine 1 x 400g tin (if you can’t find pilchards use tinned sardines)
• shallots 300g, peeled, left whole
• black pepper

To serve

• dried rice vermicelli 400g (0.8–1mm size), cooked, rinsed and left in cold water
• limes 3, cut into wedges
• chilli flakes or chilli flakes in oil
• hard-boiled eggs 6, cut in half
• coriander leaves
• crispy chana dal crackers 1 batch, broken up (see below)

For the crackers

• chana dal (or yellow split peas) 250g, soaked overnight or for at least 4 hours
• rice flour 95g
• plain flour 40g
• baking powder ½ tsp
• salt ½ tsp, plus extra to serve
• cold water 250ml
• vegetable, sunflower or peanut oil for deep-frying

Direction :

1. To make the chana dal crackers, drain the soaked chana dal in a colander, rinse with cold water and drain again. Empty the dal into a large bowl, along with the flours, baking powder, salt and the cold water and mix well – the batter should have the consistency of whole milk.
2. Pour the oil into a non-stick frying pan to about 3cm deep and set over a low-medium heat.
3. Stir the batter well with a ladle before scooping up a portion and very gently and slowly pouring it into the pan.
4. The batter should sink to the base of the pan, making a flat, roundish cracker. If the pan is big enough, repeat ladling 2–3 crackers in the same way. Turn the heat back up to high and they’ll begin to float.
5. Leave the crackers to sizzle gently. Turn them over to cook for another few minutes. Once nicely golden and crisp, remove carefully and place on a plate lined with kitchen paper.
6. Take the pan off the heat to cool briefly then repeat the process. Lightly season the crackers with sea salt and serve.
7. Crush the garlic and ginger to a paste in a pestle and mortar or food processor. Bash the lemongrass sticks to release the flavours.
8. Heat the oil in a large casserole dish over a medium heat. Add the sliced onions and cook until soft, stirring occasionally. Add the crushed garlic and ginger mix and add the lemongrass stalks.
9. Add the spices and fish sauce and stir well. Then add the contents of the pilchards tin, including the brine. Mash the fish, then add the rice flour and mix well to prevent it sticking to the bottom of the pan. Top up with 1 litre of water and add the whole peeled shallots. Bring to the boil and simmer gently for 20 mins
10. Once cooked, remove the lemongrass, add a good grinding of black pepper and adjust the seasoning with a little fish sauce.
11. Put some drained rice noodles into each individual serving bowl, ladle over the soup, add a squeeze of lime, some chilli, as desired, and top with boiled eggs, coriander leaves and your broken up crackers. Serve immediately.