1. Simmer the catfish fillets in the water with the bruised, chopped lemongrass and half the turmeric for 10 minutes, lift out and roughly flake with a fork; keep the stock.
2. Blitz the shallots, garlic, ginger and chillies to a paste and fry in the oil with the remaining turmeric for 5 minutes until fragrant; add the fish and fry together for 2 minutes.
3. Toast the rice flour in a dry frying pan until golden, then stir to a smooth paste with a little cold water.
4. Add the fish paste to the stock, stir in the toasted rice flour and simmer for 20 minutes until the soup thickens slightly; season with fish sauce and pepper.
5. Hard-boil the eggs and cut into wedges; prepare the rice noodles as directed on the packet and divide between bowls.
6. Ladle the hot soup over the noodles and top with egg, crispy onions and coriander; serve with a lime wedge.
Tip: Myanmar's unofficial national dish, eaten for breakfast at street stalls. The toasted rice flour gives the typical slightly nutty flavour and body; traditionally the heart of a banana tree stem is cooked in it too.
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