Ingredients

• Kosher salt
• 5 oz. rice vermicelli
• 2 Tbsp. virgin coconut oil or vegetable oil
• 1 small red onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 1 (1") piece ginger, peeled, finely grated
• 1 tsp. ground turmeric
• 1 tsp. coarsely ground black pepper, plus more
• 1 (13.5-oz.) can unsweetened coconut milk
• 1 1/2 tsp. honey
• 1 Tbsp. fish sauce
• Toasted unsweetened shredded coconut (for serving)

Instructions

1. Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
2. Meanwhile, heat oil in a large saucepan over medium. Cook onion and garlic, stirring often, until softened and golden, about 3 minutes. Add ginger, turmeric, and 1 tsp. pepper and cook, stirring, just until fragrant, about 1 minute. Add coconut milk, honey, and 1/4 cup water. Bring to a simmer; cook until flavors come together, about 5 minutes.
3. Mix fish sauce and noodles into broth; season with salt if needed. Divide among bowls and top with shredded coconut and more pepper.