Mohinga

Shopping list

• 400 g catfish fillets — or any firm white fish, cut into chunks

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• 300 g rice vermicelli noodles — dried

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• 4 piece shallots — peeled and sliced

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• 4 clove garlic cloves — peeled

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• 30 g fresh ginger — peeled and sliced

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• 1 piece lemongrass stalk — bruised and chopped

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• 1 tsp ground turmeric

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• 1 tsp paprika

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• 2 tbsp fish sauce

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• 50 g gram flour — chickpea flour

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• 3 tbsp vegetable oil

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• 1.5 l water

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• 100 g banana stem — thinly sliced (optional, or substitute with bamboo shoots)

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• 4 piece hard-boiled eggs — peeled and halved

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• 1 piece lime — cut into wedges

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• 1 bunch fresh coriander — roughly chopped

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• 3 tbsp crispy fried shallots — for garnish

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• 1 tsp dried chilli flakes — for serving

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Step by step

1. 1

   In a large pot, bring 1.5 litres of water to the boil. Add the fish chunks and simmer gently for 10 minutes until cooked through. Remove the fish with a slotted spoon and set aside, reserving the cooking liquid.

2. 2

   Using a pestle and mortar or small blender, pound or blend the shallots, garlic, ginger, and lemongrass into a rough paste.

3. 3

   Heat the vegetable oil in a large heavy-based pot over medium heat. Add the paste and fry for 5– 6 minutes, stirring constantly, until deeply fragrant and golden.

4. 4

   Stir in the turmeric and paprika. Cook for 1 minute.

5. 5

   Flake the cooked fish into the pot, discarding any bones. Stir to combine with the aromatic paste.

6. 6

   In a small bowl, whisk the gram flour with 200 ml of the reserved fish stock until smooth, then pour into the pot along with the remaining stock. Stir well.

7. 7

   Bring to a gentle simmer and cook for 15 minutes, stirring occasionally, until the broth thickens slightly. Add the banana stem (or bamboo shoots) and cook for 5 minutes more.

8. 8

   Stir in the fish sauce and adjust seasoning to taste.

9. 9

   Meanwhile, cook the rice vermicelli according to packet instructions, drain, and divide among serving bowls.

10. 10

    Ladle the hot mohinga broth over the noodles. Top each bowl with half a hard-boiled egg, fresh coriander, crispy fried shallots, and a pinch of chilli flakes.

11. 11

    Serve immediately with lime wedges on the side for squeezing.