Mohinga

မုန့်ဟင်းခါး · Mohinga

Ingredients13

• catfish fillets500 g
• rice vermicelli400 g
• banana stem200 g
• onion1
• garlic6 cloves
• ginger30 g
• lemongrass2 stalks
• turmeric powder1 tsp
• fish sauce3 tbsp
• roasted chickpea flour40 g
• vegetable oil3 tbsp
• water1.5 L
• salt1 tsp

Method

1. Slice the onion, garlic, ginger, and lemongrass. Peel and thinly slice the banana stem, then soak the slices in water.
2. Heat the oil in a pot and fry the onion, garlic, ginger, and lemongrass until fragrant. Stir in the turmeric.
3. Add the catfish and water. Simmer until the fish is cooked through, then remove and flake the fish, discarding any bones.
4. Return the flaked fish to the pot with the drained banana stem, fish sauce, and salt. Simmer for 20 minutes.
5. Whisk the chickpea flour with a little cold water and stir it into the soup. Cook until the broth thickens slightly.
6. Soak the rice vermicelli until pliable, then briefly boil and drain.
7. Divide the noodles among bowls and ladle the hot fish broth over them. Serve immediately.