The Most Underrated Asian Cuisine in the U.S. | The Story of Burmese Food

Soak rice noodles in warm water until softened, about 20 minutes.

In a pot, combine water, lemongrass, ginger, garlic, and onion; bring to a boil.

Add fish to the pot and simmer until cooked through, about 10 minutes.

Remove fish, flake it, and set aside; strain the broth and return it to the pot.

Stir in turmeric and fish sauce to the broth; adjust seasoning with salt and pepper.

In a small bowl, mix chickpea flour with a little water to form a paste.

Add the chickpea paste to the broth, whisking to prevent lumps; simmer for 5 minutes.

Add the flaked fish back into the broth; simmer for an additional 5 minutes.

Prepare bowls with soaked rice noodles and ladle the hot broth over them.

Garnish with lime juice, coriander, green onions, and sliced hard-boiled eggs.

Serve immediately, allowing diners to add additional lime and pepper to taste.

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