Ingredients.

• 1 kg fillet of snakehead fish (rinsed and cut into pieces).
• 500 grams of shrimp (shelled and deveined).
• 1 kg of pork marrow bone.
• 1 sugar cane (cut into pieces).
• 5 shallots.
• 2 cloves of garlic (finely chopped).
• 1 shallot (finely chopped).
• 2 tablespoons coriander root.
• Thai basil, coriander, green onion (chopped).
• Rice noodles or dried rice noodles.
• Vegetable oil, white rock sugar, salt, black pepper, fish sauce, chilli.

Instructions.

• Bake the shallot until golden brown.
• Bake the sugar cane until clear.
• Bring to cup of water, bring to a boil over high heat. When the water is boiling, add the pork marrow bone for about 2 minutes just clean it. Drain and rinse it until water is clear.
• Marinade the shrimps with salt and sugar, so the shrimps will be stiff.

Prepare the broth:

• Put sugar cane into a large pot, cover with 3 litres of water, bring to a boil. Put the pork marrow bone, add 1 tablespoon of salt to taste over high heat for about 1 minutes. Turn lower the heat.
• Put baked shallot and coriander root into a linen filter bag, put it into a large pot which you are cooking the pork marrow bone. Simmer at least 4 hours. Add some water dependings on you.
• After 4 hours, filter the broth, keep the liquid. Add 30 grams of sugar, 1 tablespoon salt.

Steamed the fish:

• Marinade the fish: Mix well 1 teaspoon salt, 1 tespoon black pepper with fish for about 10 minutes and steamed this food or deep fried if you like.

Stir-fry the shrimp:

• Heat vegetable oil in the pan, add chopped (garlic and shallot), fry well until fragrant. Add the shrimp continue to strir-fry over medium high heat until the flesh is totally pink. Then add fish sauce to taste.

Prepare the dipping sauce:

• In a bowl, mix well fish sauce, sugar, chilli, black pepper and stir well until the sugar is dissolved.

• Arrange the rice noodles in the bases of deep serving bowls, add the fish, shrimp. Ladle over the broth, sprinkle green onion and coriander on top. Serve hot with basil, coriander and dipping sauce.

• If you using dried rice noodles: bring a large pot of water to boil, soak rice noodles, stiriing until softened, usually about 6 minutes. Drain and rinse with cool boiled water.

And done, hope you enjoy!