Mohinga

Ingredients

• 300 g Catfish Fillets
• 150 g Rice Vermicelli
• 1 pcs Onion
• 4 pcs Garlic
• 20 g Ginger
• 2 pcs Lemongrass
• 80 g Banana Stem
• 2 tsp Turmeric
• 2 tbsp Chickpea Flour
• 1 tbsp Rice Flour
• 1 tsp Shrimp Paste
• 2 tbsp Fish Sauce
• 4 tbsp Vegetable Oil
• 2 pcs Eggs
• 10 g Cilantro
• 1 pcs Lime
• 2 tbsp Split Peas
• 2 tsp Kosher Salt

Method

1. Thinly slice {onion} and {lemongrass}, mince {garlic} and {ginger}, and slice {banana_stem} thinly if using so the broth stays silky rather than coarse.
2. Cover {eggs} with water in a small saucepan, bring to a gentle boil over medium heat, then simmer until the yolks are set. Cool and peel for serving.
3. Toast {chickpea_flour} and {rice_flour} in a dry skillet over medium-low heat, stirring constantly for a few minutes until nutty and lightly deepened in color, then tip out so they do not scorch.
4. Place {catfish_fillets} in a saucepan with {lemongrass}, half the {ginger}, half the {turmeric}, a pinch of {kosher_salt}, and water over medium heat. Simmer gently until the fish flakes easily and the broth smells sweet and savory, never letting it boil hard.
5. Heat {vegetable_oil} in a heavy pot over medium-low heat. Add {onion} with a pinch of {kosher_salt} and sweat until soft and lightly golden. Stir in {garlic}, the remaining {ginger}, the remaining {turmeric}, and {shrimp_paste}; cook low and slow until deeply fragrant and the oil separates and rises back to the surface, which gives mohinga its depth.
6. Lift out {catfish_fillets}, check carefully for bones, and flake the flesh finely so it will melt into the soup. Keep the fish broth for the pot.
7. Add the reserved fish broth to the aromatic base over medium heat, scraping the pot to dissolve any fond. Whisk in the toasted {chickpea_flour} and {rice_flour} gradually so the broth thickens smoothly, then stir in the flaked {catfish_fillets}, {fish_sauce}, and {banana_stem}. Simmer gently until silky, lightly thickened, and balanced with salt and umami.
8. Cook {rice_vermicelli} in a saucepan of salted water until just tender, then drain well and rinse briefly so the strands stay separate for serving.
9. Halve the {eggs}, chop {cilantro}, cut {lime} into wedges, and set out {split_peas} so every bowl gets herbs, citrus, and crunch.
10. Divide {rice_vermicelli} between warm bowls, ladle over the hot broth, then top with {eggs}, {cilantro}, and {split_peas}. Finish with a squeeze of {lime} just before serving so the soup stays bright against its rich fish broth.