Mekong Delta Noodle Soup with Seafood

Prepare the broth: In a large pot, bring 2.5 liters of water to a boil with the bruised lemongrass stalks. Reduce heat to medium and simmer for 15 minutes.

Strain the broth to remove lemongrass. Add the fermented anchovy paste, tamarind pulp, sugar, and fish sauce. Stir well to dissolve and bring to a gentle simmer for another 10 minutes. Taste and adjust seasoning if needed.

Cook the noodles: While the broth simmers, cook the vermicelli noodles according to package instructions until al dente. Drain and set aside.

Prepare seafood: Quickly blanch the shrimp and sliced squid in the simmering broth for 1-2 minutes until just cooked through. Remove with a slotted spoon to avoid overcooking.

Prepare vegetables: Wash and prepare the assorted fresh herbs and bean sprouts. If using banana blossom, thinly slice it and soak in a bowl of water with a squeeze of lime juice to prevent browning.

Assemble the bowls: Divide the cooked vermicelli noodles among serving bowls. Arrange the blanched shrimp, squid, fresh herbs, and bean sprouts (and banana blossom if using) on top of the noodles.

Ladle the hot, aromatic broth over the ingredients in each bowl. Serve immediately, optionally with extra chili.