Mohinga Breakfast Bowl (Dairy-Free)

Ingredients

• about 225 g Rice noodles
• 3 tbsp Fish sauce
• 5.08 cm Ginger
• 4 cloves Garlic
• 1 medium Onion
• 2 stalks Lemongrass
• 1 tsp Turmeric powder
• 1 can Coconut milk
• 2 tbsp Chickpea flour
• about 450 g Fish (catfish or firm white fish)
• 4 Hard-boiled eggs
• 1/4 cup Cilantro
• 2 Green onions
• 4 Lime wedges

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat (204.4°C / 200°C). Add the about 225 g 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 5.08 cm ginger and 4 cloves garlic, then finely mince them into pieces no larger than 0.3175 cm (0.3 cm). Peel and finely mince the 1 medium onion into pieces no larger than 0.3175 cm (0.3 cm). Trim the tough outer layers from the 2 stalks lemongrass, then finely mince the tender inner core into pieces no larger than 0.3175 cm (0.3 cm). Heat a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the minced 5.08 cm 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 (176.7°C / 175°C), stirring occasionally, until the broth thickens slightly, which will take about 2-3 minutes.
4. 4Carefully add the about 450 g fish to the thickened broth, ensuring it is mostly submerged. Reduce the heat to low (93.33°C / 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 63°C.
5. 5Carefully remove the cooked about 450 g fish from the pot and place it on a clean plate. Using two forks, shred the fish into bite-sized pieces, approximately 1.27 cm (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 about 225 g 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 0.635 cm (0.6 cm) thick rounds, chop the 1/4 cup cilantro into 0.635 cm (0.6 cm) pieces, and slice the 2 green onions into 0.3175 cm (0.3 cm) 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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