675g (1 1/2lb ) huss, cod or mackerel, cleaned but left on the bone
3 lemon grass stalks
2.5 cm (1 in) piece fresh root ginger, peeled
2 tbsp fish sauce
3 onions, roughly chopped
4 garlic cloves, roughly chopped
2-3 fresh red chillies, seeded and chopped
1 tsp ground turmeric
5 tbsp groundnut oil, for frying
1 2/3 cups canned coconut milk
3 tbsp rice flour
3 tbsp chick pea flour
1 1/2 lb drained canned bamboo shoot, cut into chunks
salt and freshly ground black pepper
1 lb dried or fresh rice noodles, cooked according to the instructions on the packet
wedges of hard -boiled egg, thinly sliced onions, chopped spring onions and fried prawns and chillies.
Place the fish in a large pan and pour in cold water to cover. Bruise two lemon grass stalks and half the ginger and add to the pan. Bring to the boil, add the fish sauce and cook for 10 minutes.
Lift out the fish and allow to cool while straining the stock into a large bowl. Discard the skin and bons from the fish and reserve the flesh, which will be in small pieces.
Cut off the lower 5 cm/2in of the remaining lemon grass stalk and chop it roughly. Put it in a food processor or blender along with the remaining ginger, the onions, garlic, chillies and turmeric.
Process to a smooth paste. Heat the oil in a frying pan and fry the paste until it gives off a rich aroma. Remove from the heat and add the fish.
Stir the coconut milk into the reserved fish stock. Add enough water to make up to 2.4 liters and pour into a large pan. In a jug, mix the rice and chick pea flours to a thin cream with some of the stock. Stir this into the coconut and stock mixture and bring to the boil, stirring all the time.
Add the bamboo shoots and cook for about 10 minutes until just tender. Stir in the fish. Check the seasoning, cover and heat through. Guests pour soup over the noodles and choose their own accompaniments.