Mohinga (Burmese Fish Noodle Soup) - Dairy-Free

Ingredients

• 1 lb Rice noodles
• 1/4 cup Fish sauce
• 1 tsp Turmeric powder
• 2 tbsp Ginger
• 2 stalks Lemongrass
• 1 large Onion
• 4 cloves Garlic
• 1 lb Catfish (or other firm white fish)
• 1 cup Banana stem (optional)
• 2 tbsp Rice flour
• 1 tbsp Chickpea flour
• 2 tbsp Vegetable oil
• 4 wedges Lime wedges
• 1/4 cup Cilantro
• 2 tbsp Fried shallots
• 2 eggs Hard-boiled eggs (optional)
• 1/2 tsp Chili flakes

Instructions

1. 1Place a large heavy-bottomed pot on the stove and set the heat to medium, reaching approximately 300-350°F (150-175°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the 1 large onion, cut into 1/2-inch pieces, and the 4 cloves of garlic, minced. Cook, stirring often, for 5 to 7 minutes, until the onion is translucent and the garlic is fragrant. Then, add the 2 tablespoons of ginger, finely chopped, the 2 stalks of lemongrass, trimmed and bruised, and the 1 teaspoon of turmeric powder; stir and cook for 1 minute more, until fragrant.
2. 2Add the 1 lb of catfish, cut into 2-inch pieces, and the 1 cup of banana stem, if using, to the pot. Cook, stirring gently, for 3 to 5 minutes, until the fish is lightly browned on all sides. Pour in 8 cups of water, increase the heat to high (212°F / 100°C) and bring the water to a rolling boil. Once boiling, reduce the heat to low, maintaining a gentle simmer at approximately 180-200°F (82-93°C), cover the pot, and let it simmer for 30 minutes; the catfish should reach an internal temperature of 145°F (63°C).
3. 3Carefully remove the 1 lb of cooked catfish pieces from the pot using a slotted spoon and place them on a plate to cool slightly for 5-10 minutes. Once cool enough to handle, flake the fish into bite-sized pieces, discarding any bones or skin, and set the flaked fish aside. Strain the broth through a fine-mesh sieve into a clean bowl or another pot, discarding the solids that remain in the sieve.
4. 4In a small bowl, whisk together the 2 tablespoons of rice flour and the 1 tablespoon of chickpea flour with 1/2 cup of water until smooth, creating a thickening slurry. Return the strained broth to the large heavy-bottomed pot and place it back on the stove over medium heat, approximately 250-325°F (120-160°C). Stir in the 1/4 cup of fish sauce and the prepared flour slurry, then bring the soup to a gentle simmer, stirring constantly for 15 minutes, until the broth has thickened slightly and coats the back of a spoon.
5. 5Add the reserved 1 lb of flaked fish back into the pot and stir gently, letting the soup simmer for another 5 minutes to heat the fish through. While the soup simmers, bring a large pot of water to a rolling boil at 212°F (100°C). Add the 1 lb of rice noodles to the boiling water and cook for 3 to 5 minutes, or until they are tender but still firm to the bite; drain the noodles well after cooking.
6. 6To prepare the 2 hard-boiled eggs, if using, place them in a small pot and cover with cold water by 1 inch. Bring to a rolling boil over high heat (212°F / 100°C), then immediately remove from heat, cover, and let stand for 10 minutes. Drain, cool under cold running water for 2 minutes, peel, and halve. Divide the cooked 1 lb of rice noodles among 4 serving bowls, then ladle the hot Mohinga soup over the noodles. Garnish each bowl with 1 of the 4 lime wedges, a portion of the 1/4 cup of chopped cilantro, a portion of the 2 tablespoons of fried shallots, and a portion of the 1/2 teaspoon of chili flakes, if desired; add 1 of the 2 hard-boiled eggs, halved, to each bowl, if using.

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