Mohinga

Ingredients

• •2 lb whole catfish or firm white fish
• •3 stalks lemongrass, smashed
• •6 cloves garlic, divided
• •2 inches ginger, sliced
• •2 onions, sliced, divided
• •2 tbsp fish sauce
• •1 tsp turmeric
• •1 cup banana stem, thinly sliced (or hearts of palm)
• •1/3 cup rice flour, toasted
• •8 cups water
• •1 lb thin rice vermicelli noodles
• •Hard-boiled eggs, cilantro, fried fritters, lime wedges, and sliced onion, for serving

Steps

1. 1.In a large stockpot, combine the whole fish, lemongrass, half the garlic, ginger, half the onions, fish sauce, turmeric, and water, bring to a boil, then reduce to medium-low heat and simmer for 30 minutes until the fish flakes apart easily.
2. 2.Remove the fish, discard the bones and skin, and flake the meat, then strain and reserve the broth.
3. 3.Sauté the remaining garlic and onions until golden, then blend with a little broth into a smooth paste and stir back into the pot to deepen the broth's flavor.
4. 4.Toast the rice flour in a dry pan until fragrant, then whisk it into the broth to lightly thicken it - the traditional way mohinga gets its body without cream or coconut milk.
5. 5.Add the sliced banana stem and the flaked fish back into the broth and simmer for a final 10 minutes.
6. 6.Soak the rice vermicelli in hot water until softened, then divide among bowls.