Burmese Mohinga

To make the fish broth, combine the fish, onion, garlic, lemongrass, ginger, turmeric, fish sauce, and water in a large pot. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.
Remove the fish from the broth and set it aside to cool. Strain the broth through a fine-mesh sieve and discard the solids. Return the broth to the pot and keep it warm on low heat.
Once the fish has cooled, remove any bones and skin and shred the meat into bite-sized pieces. Set aside.
In a separate pan, heat the vegetable oil over medium-high heat. Add the chopped onion and garlic and sauté until soft and fragrant, about 5 minutes.
Add the turmeric powder and chili flakes to the pan and stir to combine.
In a bowl, whisk together the chickpea flour and 2 cups of water until smooth. Add the chickpea mixture to the pan and stir continuously to prevent lumps from forming.
Add the fish broth to the pan, stirring to combine. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the soup has thickened.
Cook the rice noodles according to the package instructions and divide them among 8 serving bowls.
Add the shredded fish to the soup and cook for another 2-3 minutes until heated through.
Ladle the soup over the noodles in each bowl. Top with sliced hard-boiled eggs, chopped cilantro, mint, and scallions. Serve with fried chickpea fritters, fried onions, and chili oil on the side.