Burmese Mohinga (မုန့်ဟင်းခါး) — Fish Noodle Soup with Lemongrass

• 900 gcatfish fillets (skinless, boneless)
• 2.5 lwater
• 4 stalklemongrass (tender lower halves bruised)
• 2 inchfresh ginger (sliced)
• 1 tspturmeric powder
• 2 tspsea salt
• 45 mlneutral oil
• 2large onions (about 300 g total, finely chopped)
• 4shallots (about 120 g total, finely chopped)
• 6 clovegarlic (minced)
• 2 tsppaprika
• 2 tspground coriander
• 1 tspblack pepper (freshly ground)
• 15 gngapi fermented fish paste
• 45 mlfish sauce
• 60 groasted chickpea flour
• 25 gtoasted rice powder
• 300 gbanana stem core (thinly sliced and soaked in water)
• 600 grice vermicelli noodles (dried, thin round rice noodles)
• 3eggs (hard-boiled, halved)
• 1 bunchcilantro (roughly chopped)
• 2lime (cut into wedges)
• 120 gcrispy split-pea fritters (broken into bite-size pieces)
• 2 tspred chili flakes

Instructions

1. 1

   Place the catfish, water, bruised lemongrass, sliced ginger, turmeric, and salt in a large pot. Bring to a gentle simmer over medium heat, then cook for 18 minutes until the fish is opaque and just cooked through.

2. 2

   Lift the fish onto a tray and let it cool until it can be handled comfortably. Strain the cooking liquid through a fine sieve, discard the spent aromatics, and reserve the golden fish broth for the soup.

3. 3

   Flake the fish into small pieces with your fingers, checking carefully for any stray bones. Keep the flakes moist by spooning 60 ml of the reserved broth over them while you prepare the aromatic base.

4. 4

   Heat the oil in a heavy soup pot over medium heat and add the chopped onions and shallots. Cook for 12 to 15 minutes, stirring often, until they are soft, sweet-smelling, and lightly golden but not browned hard.

5. 5

   Add the minced garlic, grated ginger, paprika, ground coriander, black pepper, and ngapi to the pot. Fry the mixture for 3 minutes, pressing the fish paste into the oil so it melts into the aromatics and loses its raw edge.

6. 6

   Stir in the flaked fish and cook for 5 minutes so the fish absorbs the oil and spices. Pour in the reserved fish broth and fish sauce, then bring the soup back to a steady simmer.

7. 7

   Whisk the roasted chickpea flour and toasted rice powder with 250 ml of warm broth in a bowl until smooth. Pour this slurry into the soup while stirring constantly, then add the sliced banana stem and simmer for 25 minutes until the broth is lightly thickened and the banana stem is tender.

8. 8

   Cook the rice vermicelli in boiling water according to the packet timing, usually 4 to 6 minutes, then rinse briefly with hot water and drain well. Divide the noodles among 6 bowls and ladle the hot mohinga broth over them.

9. 9

   Top each bowl with half a boiled egg, cilantro, broken split-pea fritters, chili flakes, and a lime wedge. Serve immediately, encouraging diners to squeeze in lime and stir the crisp garnish into the thick, fragrant broth.