Laksam

Instructions

1. Mix the rice flour with the lukewarm water and salt until you have a smooth, supple dough, then let it rest for 10 minutes.
2. Spread the dough into a thin sheet on an oiled tray and steam it for 5 minutes, then roll it up and cut it into fine ribbons.
3. Boil the water with the bruised lemongrass, sliced galangal, onion and chillies for 15 minutes.
4. Add the fish, tamarind, sugar and turmeric and let it simmer for 10 minutes until the fish falls apart.
5. Remove the herbs, flake the fish into the broth and adjust the sourness and sugar.
6. Divide the noodles among bowls, pour over the hot broth and top with sliced cucumber and mint.