Bun Nuoc Leo (Soc Trang Fish Noodle Soup), Made with Monk Fruit Sweetener

Method

1. Clean the snakehead fish and take off the fillets. Peel the shrimp, split them along the back and pull out the dark vein.
2. Open the young coconut and set the water aside in a bowl. Bruise the lemongrass and chop it, and cut the lime into wedges.
3. Rinse the bean sprouts and garlic chives and drain them. Shred the banana blossom and soak it in salted water so it does not darken.
4. Put 100ml mam ca linh, the shrimp and the fish in a pot of water and bring it to a boil. Lift out the shrimp and fish and keep the clear liquid from the fermented fish.
5. Add 800ml broth to the fermented fish liquid, add the lemongrass and 10g chili and bring to a boil. Finish with the coconut water and season with 1 teaspoon seasoning powder, 1 teaspoon MSG and 1 teaspoon kOBE Monk Fruit Blend.
6. Blanch 500g fresh rice vermicelli in hot water, drain it and put it in bowls. Arrange the shrimp and fish on top and ladle over the broth. Serve with bean sprouts, garlic chives, thyme, lime and shredded banana blossom.

Tips

• Slightly larger prawns make the bowl more satisfying.
• Fermented fish sauce varies in saltiness from region to region, so adjust it to your own taste.
• Keep the clear liquid from the fermented fish and discard the solids, which is what keeps the broth from turning gritty.
• Soak the shaved banana blossom in lightly salted water so it does not darken.
• Lift the prawns and snakehead fish out the moment the pot boils, since leaving them in makes the flesh soft and salty.