Bruise 8 g whole lemongrass with a pestle, chop 25 g garlic and dice 120 g onion. Simmer them with 6 g turmeric in 1200 g fish stock for 10 minutes at 95 °C.

Ingredients

• 500 gFish, cod, Atlantic, raw
• 1,200 gSoup, stock, fish, home-prepared
• 250 gRice noodles, dry
• 900 gBeverages, water, tap, drinking not counted – removed
• 375 gBeverages, water, tap, drinking editorial addition
• 90 gChickpea flour (besan)
• 8 gLemon grass (citronella), raw not counted – removed
• 6 gSpices, turmeric, ground
• 25 gGarlic, raw
• 120 gOnions, raw

Method

1. Bruise 8 g whole lemongrass with a pestle, chop 25 g garlic and dice 120 g onion. Simmer them with 6 g turmeric in 1200 g fish stock for 10 minutes at 95 °C.
2. Poach 500 g cod in the stock for 7 minutes at 95 °C until opaque. Lift out the cod, flake it into large pieces and remove lemongrass from the stock.
3. Cook 250 g rice noodles for 5 minutes in 1275 g water; drain 900 g and about 375 g remains in the noodles. Divide noodles between four bowls.
4. Ladle out 180 g hot stock, whisk 90 g chickpea flour into it until smooth and return the slurry to the pot. Add cod and simmer for 5 minutes at 95 °C; divide soup over the noodles.