My tongue feels like someone’s piercing it with a hot metal poker. But aside from that, this is easily one of the best soups I’ve ever made. I needed a quick lunch, and here’s what went in the pot:

2 cups or so of chicken broth
1 cup or so of pork broth
A healthy shot of leftover Nuoc Cham [see previous post]
1/2 tsp or so of chili garlic sauce
~3″ of lemongrass, minced
A minced small green chili
A small portion of fresh rice noodles for Pho
1 filleted and deboned rock cod

Poached the fillets in the stock, then in went the rest. Add a Thai basil palate cleanser and an ounce of Japanese plum wine to quell the sweet tooth. Wow. Rock cod poached is amazing – the perfect blend of density and flakiness. I dipped mine in hoisin, of course. And the lemongrass gave the complex broth a fantastically fresh aroma. I don’t expect you to run out and make this. I just wanted to post it so that I wouldn’t forget what I did. But if you were to make it, you’d be in for a treat.