Next, braise the fish. Remove the cooked fish and set aside on a plate. Pour the fish broth into a bowl. Heat a pan on the stove, add some oil, and sauté the wild garlic chive seeds (or green onions) until fragrant. Add the fish and lightly fry. While frying, mix fish sauce, salt, a little seasoning powder, MSG, and sugar in a small bowl until dissolved. When the fish is slightly golden, add a bit of chili powder to the oil for color, then pour the seasoning mixture evenly over the fish. Lower the heat, add a little fish broth, and simmer so the fish absorbs the flavors.

After braising the fish, blanch the rice noodles in boiling water to remove any excess starch. Bring a pot of water to a boil, add the rice noodles, blanch briefly, then remove and drain in a colander. Rinse with cold water to prevent sticking.

Place a pot on the stove, add a little oil and chili for color, then pour in about 4 cups water (1 liter) or more if needed. When the water boils, add the braised fish. Once the broth comes to a boil again, add the noodles. If the noodles are sticking together, rinse them with cold water before adding. Cook for about 10-15 minutes until the noodles are done. Season to taste, then add a little black pepper and the chopped wild garlic chives (or green onions and cilantro). Stir well and turn off the heat.