Burmese Style Noodle Soup (Mohinga)

Ingredients

• 1 lb Fish (Catfish or other)
• 8 oz Rice Noodles
• 1 large Onion
• 4 cloves Garlic
• 2 tbsp Ginger
• 2 stalks Lemongrass
• 1 tsp Turmeric Powder
• 3 tbsp Fish Sauce
• 2 tbsp Rice Flour
• 2 tbsp Vegetable Oil
• 1 tsp Salt
• 4 for serving Lime Wedges

Instructions

1. 1Place the 1 lb of fish in a 4-quart pot and add enough water to completely cover the fish. Place the pot over high heat and bring the water to a rolling boil (212°F/100°C). Once boiling, reduce the heat to low to maintain a gentle simmer (around 190°F/88°C) and cook the fish for 10-15 minutes, or until the fish is opaque throughout and flakes easily with a fork, reaching an internal temperature of 145°F/63°C. Carefully remove the cooked fish from the pot and set it aside to cool; reserve the cooking broth in the pot. Once the fish is cool enough to handle (about 10-15 minutes), flake the fish meat into small pieces, discarding any bones or skin.
2. 2Peel and finely chop the 1 large onion into pieces no larger than 1/4 inch. Peel and mince the 4 cloves of garlic. Peel and finely grate the 2 tbsp of ginger. Trim the tough outer layers from the 2 stalks of lemongrass, then mince the tender inner parts finely.
3. 3Heat the 2 tbsp of vegetable oil in a large heavy-bottomed pot (at least 6-quart capacity) over medium heat (350°F/175°C). Add the finely chopped 1 large onion, minced 4 cloves of garlic, and finely grated 2 tbsp of ginger to the pot. Sauté for 5-7 minutes, stirring frequently, until the onions are softened and translucent. Add the finely minced 2 stalks of lemongrass and the 1 tsp of turmeric powder to the pot, and cook for 1 minute more, stirring constantly, until the mixture is fragrant.
4. 4Add the flaked 1 lb of fish and the 3 tbsp of fish sauce to the pot with the aromatics, and cook for 5 minutes, stirring occasionally, to allow the flavors to combine. Gradually pour the reserved fish broth from Step 1 into the pot, ensuring any sediment stays behind. Add the 1 tsp of salt, stir well, and bring the mixture to a gentle simmer over medium heat (350°F/175°C).
5. 5In a small bowl, whisk together the 2 tbsp of rice flour with 1/4 cup of water until completely smooth, creating a slurry. Slowly pour this rice flour slurry into the simmering soup, stirring constantly to prevent lumps and to begin thickening the broth. Continue to simmer the soup for 15-20 minutes, stirring occasionally, until the broth has thickened to a consistency that lightly coats the back of a spoon.
6. 6While the soup simmers, bring a separate large pot of water to a rolling boil (212°F/100°C). Add the 8 oz of rice noodles to the boiling water and cook for 3-5 minutes, or until they are tender but still have a slight chew. Drain the cooked noodles well in a colander.
7. 7Divide the cooked 8 oz of rice noodles evenly among 4 serving bowls. Ladle the hot Mohinga soup generously over the noodles in each bowl. Serve immediately with the 4 lime wedges on the side for squeezing over the soup, if desired.

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