Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Fish sauce -- (nuoc mam)
   2      teaspoons     Fish sauce -- (nuoc mam)
   1      teaspoon      Fresh ginger root -- minced
     1/2  teaspoon      Turmeric
   2      whole         cod fillets -- 10 oz each
   2      stalks        lemon grass -- tender bulbs only
   1      medium        tomato -- quartered
     1/4  cup           lime juice -- fresh
     1/2  teaspoon      lime zest
   1      small         chiles serranos -- Julienned
   2      large         scallions
   2      tablespoons   cilantro -- fresh is vital
     1/2  teaspoon      white pepper -- freshly ground
   6      cups          rice, cooked -- preferably Jasmine
   5      cups          boiling water

Preparation:

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.