1/4 c Fish sauce — (nuoc mam)

2 ts Fish sauce — (nuoc mam)

1 ts Fresh ginger root — minced

1/2 ts Turmeric

2 whole cod fillets — 10 oz

: each 2 stalks lemon grass — tender

: bulbs only 1 md tomato — quartered

1/4 c lime juice — fresh

1/2 ts lime zest

1 sm chiles serranos –

: Julienned 2 lg scallions

2 TB cilantro — fresh is vital

1/2 ts white pepper — freshly

: ground 6 c rice, cooked — preferably

: Jasmine 5 c boiling water

In small bowl combine 2 teaspoons of fish sauce, ginger, and turmeric.
rub the fish on both sides w/ this mixture and let stand for 5 min.
In a non-reactive sauce pan, bring 5 cups water and lemon grass to a simmer over medium heat and then simmer the fish for c.
4 min or till just cooked through.
transfer the fish to a plate to cool slightly.
remove the skin and separate each peice into 2 peices (4 total).
bring the soup back to a simmer and add all remaining ingredients (except the fish).
and simmer for 3 min. set a piece of fish in each bowl and ladle hot soup over fish. serve w/ jasmine rice.