Mohinga (Burmese Fish Noodle Soup)

Ingredients

• •1 1/2 lb catfish fillets
• •12 oz rice vermicelli noodles
• •2 cups banana stem, thinly sliced
• •2 stalks lemongrass, tender inner part minced
• •1 large yellow onion, chopped
• •4 cloves garlic, minced
• •1 tbsp fresh ginger, grated
• •1 tbsp ngapi (fermented fish paste)
• •1/3 cup toasted rice powder
• •1 tsp ground turmeric
• •2 tbsp fish sauce
• •2 tbsp vegetable oil
• •8 cups water
• •1/2 cup fresh cilantro, chopped
• •1 lime, cut into wedges

Directions

1. 1Simmer catfish in the water for 10 minutes until cooked, then lift it out and reserve the broth.
2. 2Flake the catfish, removing any bones, and set the fish aside.
3. 3Cook onion, garlic, ginger, lemongrass, turmeric, and ngapi in oil for 5 minutes until fragrant.
4. 4Return the broth, add banana stem and toasted rice powder, and simmer 20 minutes until lightly thickened.
5. 5Add flaked catfish and fish sauce, then simmer 5 minutes while the rice vermicelli noodles cook separately.
6. 6Divide noodles among bowls, ladle over the fish broth, and finish with cilantro and lime.

💡 Toast the rice powder before adding it; its nutty flavour and gentle thickening are central to mohinga's broth.

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