Mohinga (Burmese Fish Noodle Soup)

Ingredients

• 8 oz Rice noodles
• 2 tbsp Fish sauce
• 1 tsp Turmeric powder
• 2 tbsp Ginger
• 2 stalks Lemongrass
• 1 large Onion
• 4 cloves Garlic
• 1 lb Catfish fillets
• 2 tbsp Chickpea flour(replaces Egg)
• 2 tbsp Vegetable oil
• 6 cups Water
• 1/2 cup Banana stem (optional)
• 4 wedges Lime wedges
• 2 tbsp Cilantro

Instructions

1. 1Soak the 8 oz rice noodles in a large bowl of warm water for 15-20 minutes, or until they are pliable and softened but still firm to the touch; drain them thoroughly and set aside. While the noodles soak, finely chop the 1 large onion, mince the 4 cloves garlic, mince the 2 tbsp ginger, and finely slice the 2 stalks lemongrass. In a large heavy-bottomed pot (e.g., a 6-quart Dutch oven), heat the 2 tbsp vegetable oil over medium heat (approximately 300-325°F / 150-160°C) until shimmering, then add the chopped 1 large onion, minced 4 cloves garlic, minced 2 tbsp ginger, and sliced 2 stalks lemongrass; sauté for 5-7 minutes, stirring frequently, until the onion is translucent and the mixture is fragrant, then stir in the 1 tsp turmeric powder and cook for 1 minute more until fragrant.
2. 2Add the 1 lb catfish fillets to the pot with the aromatics; cook for 2-3 minutes per side, turning once, until the fillets are lightly browned and the internal temperature reaches 145°F (63°C) when measured with a meat thermometer. Pour in the 6 cups water and 2 tbsp fish sauce, then bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 30 minutes to allow the flavors to meld; the broth should be aromatic and slightly opaque.
3. 3Carefully remove the cooked 1 lb catfish fillets from the pot using a slotted spoon or tongs, and transfer them to a clean plate or cutting board; using two forks, gently shred the fish meat into small, flaky pieces, discarding any bones or skin, then return all the shredded fish meat to the pot. In a small bowl, whisk the 2 tbsp chickpea flour with 1/4 cup of cold water until a smooth, lump-free slurry forms. Slowly pour the chickpea flour slurry into the simmering soup in a thin stream, whisking continuously to prevent lumps, then continue to simmer the soup for 5 minutes, stirring occasionally, until it has thickened to a light gravy-like consistency.
4. 4If using, add the 1/2 cup banana stem, cut into 1/4-inch thick rounds, to the soup. Simmer for an additional 5 minutes, or until the banana stem is tender-crisp and heated through.
5. 5Divide the drained 8 oz rice noodles evenly among 4 serving bowls. Ladle the hot Mohinga soup generously over the noodles in each bowl, then garnish each serving with 1 lime wedge and a sprinkle of 2 tbsp chopped cilantro; serve immediately while hot.

Substitutions

Related Guides