For the broth:

• Place the fish head in a large pot with the lemongrass, garlic, red onion quarters and turmeric.
• Pour in enough cold water to cover the head and bring to a boil.
• Skim off any muck, then reduce the heat to low and simmer for 20 minutes.
• Strain the broth and put back in pot. Keep the heat at low, and gently lower the fish fillets into the broth and cook for about 15-20 minutes.
• Remove the fillets and with forks, flake them into chunky pieces. Set aside. Keep the broth pot on low.

While the broth is simmering, make the paste:

• In a mortar, pound the lemongrass, chillies, chopped onions, garlic and ginger into a smooth paste. You can use a food processor for ease.
• In a saucepan, heat up the grape seed oil. Add in the paste and sauté for 20 minutes. You’re gonna question if the amount of oil is correct, don’t worry!
• Stir in the shrimp paste, turmeric and paprika.
• Add in the flaked fish, be gentle with mixing, cook on low for an additional 5 minutes.
• Returning to the pot of broth, add the fish mixture.
• Next, throw in the mashed chickpeas and chopped red onions. Season with fish sauce to taste.
• Stir to combine, and let simmer for 30 minutes.

To serve:

• Cook vermicelli noodles according to package instructions. divvy into soup bowls.
• Ladle soup over noodles, being sure to add in chunks of flaked fish.
• Top with half hard boiled egg and generous smattering of chopped cilantro.
  Spritz with lime juice.