Mohinga Breakfast Bowl (Dairy-Free)

Ingredients

• 8 oz Rice noodles
• 3 tbsp Fish sauce
• 2 inch Ginger
• 4 cloves Garlic
• 1 medium Onion
• 2 stalks Lemongrass
• 1 tsp Turmeric powder
• 1 can Coconut milk
• 2 tbsp Chickpea flour
• 1 lb Fish (catfish or firm white fish)
• 4 Hard-boiled eggs
• 1/4 cup Cilantro
• 2 Green onions
• 4 Lime wedges

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat (400°F / 200°C). Add the 8 oz rice noodles and cook for 3-5 minutes, or until the noodles are tender but still firm to the bite. Drain the cooked noodles in a colander and rinse with cold water to prevent sticking, then set them aside.
2. 2Peel the 2 inch ginger and 4 cloves garlic, then finely mince them into pieces no larger than 1/8 inch (3 mm). Peel and finely mince the 1 medium onion into pieces no larger than 1/8 inch (3 mm). Trim the tough outer layers from the 2 stalks lemongrass, then finely mince the tender inner core into pieces no larger than 1/8 inch (3 mm). Heat a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the minced 2 inch ginger, 4 cloves garlic, 1 medium onion, and 2 stalks lemongrass to the pot and cook, stirring frequently, until they are softened and fragrant, which will take about 5-7 minutes.
3. 3Stir in the 1 tsp turmeric powder and 3 tbsp fish sauce. Pour the 1 can coconut milk into the pot. Add the 2 tbsp chickpea flour to the coconut milk and whisk vigorously until completely smooth and no lumps remain. Bring the mixture to a gentle simmer over medium heat (350°F / 175°C), stirring occasionally, until the broth thickens slightly, which will take about 2-3 minutes.
4. 4Carefully add the 1 lb fish to the thickened broth, ensuring it is mostly submerged. Reduce the heat to low (200°F / 95°C), cover the pot, and simmer gently until the fish is cooked through and flakes easily with a fork, which will take about 10-15 minutes. The fish should reach an internal temperature of 145°F (63°C).
5. 5Carefully remove the cooked 1 lb fish from the pot and place it on a clean plate. Using two forks, shred the fish into bite-sized pieces, approximately 1/2 inch (1.25 cm) in size. Return the shredded fish to the pot and stir gently to combine it with the broth.
6. 6Divide the cooked 8 oz rice noodles evenly among four serving bowls. Ladle the hot fish and broth mixture over the noodles in each bowl. Slice the 4 hard-boiled eggs into 1/4-inch (6 mm) thick rounds, chop the 1/4 cup cilantro into 1/4-inch (6 mm) pieces, and slice the 2 green onions into 1/8-inch (3 mm) thick rounds. Top each bowl with the sliced 4 hard-boiled eggs, the chopped 1/4 cup cilantro, and the sliced 2 green onions.
7. 7Serve the Mohinga Breakfast Bowls immediately with the 4 lime wedges on the side for squeezing over each serving.

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