Fillet the snakehead fish and cut the meat into large diagonal slices. Lightly fry the pieces until just golden (don’t make them crispy), then remove from the pan. Marinate with: 1/2 teaspoon salt, 1 teaspoon sugar, a pinch of pepper, 1 tablespoon seasoning powder, smashed white part of green onion, 1/2 teaspoon turmeric powder, 1 teaspoon annatto oil. Gently toss to coat the fish without breaking it. Marinate for at least 2 hours. If you like it spicy and don’t have kids eating, crush 1-2 green chilies and add to the marinade for extra flavor.

Heat 2 tablespoons oil in a pan, add the smashed white part of green onion and sauté until fragrant. Add the tomato (seeds removed and finely chopped) and cook until soft. Add the marinated fish fillets and 1 tablespoon fish sauce. Gently stir the fish, let it firm up, then add 2 ladles of the fish broth. Simmer on low heat until the fish is cooked through and the sauce thickens slightly.

Serve with grilled sesame rice crackers (bánh đa mè) and a small bowl of fish sauce with crushed chili. Break the crackers into pieces and mix them into the noodles. In Saigon, people often dip their food, but in Central Vietnam, the meat or fish is marinated and cooked to be flavorful enough that you don’t need extra dipping sauce. The fish sauce on the side is just to add if you want more saltiness. Remember to mix everything well before eating!