Ask the fish vendor to clean and fillet the snakehead fish (or use another firm white fish).

Pound fresh turmeric with a little salt, then add fish sauce, black pepper, and chili powder. Marinate the fish for about five minutes. I keep the seasoning light for a cleaner taste.

Finely crush shallots and garlic chives (or extra shallots), then sauté briefly in oil. Remove and use this mixture to marinate the fish. Sauté shrimp with a little chili powder, fish sauce, and brown sugar until the outside is crispy, then set aside. Add the fish fillet to the pan and cook until done, then add quail eggs and just enough fish poaching liquid to cover. Simmer on low heat for about 10 minutes. Transfer half the fish to the broth pot and season with a little salt. I avoid using MSG or bouillon powder.

Simmer the fish head bones with half an onion to make the broth, then strain out the bones. Use this broth to cook the noodle topping. I like the topping to be thick with just a little broth.

Besides using fish fillet, you can also boil the whole snakehead fish, remove the bones, and simmer the fish for the topping. Both methods are delicious, so feel free to try my other version as well.