Before making this soup, wash the fish, catch it with salt and fish sauce, throw it into the pot with the water of the citronella root, stew it until it is cooked enough, take it out and remove the bones, and use the soup later. Stir-fry sliced onion in an oil pan until the color turns light brown, then add Jiang Mo, raw onion, garlic and Chili powder and stir-fry over high heat. Then gradually pour in the soup, followed by baked chicken bean powder and pre-soaked rice noodles. Until such a pot of chowder is boiled, fish sauce, fish fillets, peppers and fried onions are also added, and simmered slowly.
After everything is ready, the fish soup can be put into the soup plate, and the top strips, chopped parsley, shallots, gourd slices, chicken and bean slices, boiled eggs and fried potato chips are put on, and you're done. Oh, by the way, mix lemon juice when eating, otherwise it will taste very different!