Mohinga (Fish Noodle Soup)

Ingredients

• 2 lbs catfish or other firm white fish
• 8 cups water
• 3 stalks lemongrass, bruised
• 1/2 cup rice flour
• 4 shallots
• 4 cloves garlic
• 2-inch piece ginger
• 2 tbsp chili powder
• 1/4 cup dried split peas or chickpea powder
• 3 tbsp fish sauce
• 1 lb rice vermicelli, cooked
• Hard-boiled eggs, cilantro, lime wedges, and crispy fried fritters, for serving

Instructions

1. 1Simmer the fish in water with lemongrass until cooked through and flaking, about 20 minutes.
2. 2Remove the fish, flake the meat off the bones, and strain and reserve the broth.
3. 3Blend shallots, garlic, ginger, and chili powder into a paste and fry in oil until fragrant.
4. 4Stir the fried paste and flaked fish back into the broth.
5. 5Whisk rice flour with a little water into a slurry and stir into the soup to thicken it slightly, simmering another 20 minutes.
6. 6Season with fish sauce and adjust consistency with more water if needed.
7. 7Serve ladled over rice vermicelli, topped with hard-boiled egg, cilantro, crispy fritters, and lime wedges.

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