Mohinga

Ingredients

• catfish fillet100g
• stalk lemongrass, bruised1 piece
• turmeric powder.5 tsp
• toasted rice flour1 tbsp
• chickpea flour1 tbsp
• rice vermicelli100g
• hard-boiled egg, sliced1 piece
• fresh cilantro, chopped2 tbsp
• chili flakes.5 tsp
• lime wedge1 piece

Instructions

1. 1

   Step 1

   In a large pot, combine catfish, water, lemongrass, and turmeric. Bring to a boil, then simmer until the fish is cooked.

2. 2

   Step 2

   Remove the fish, debone, and flake the meat.

3. 3

   Step 3

   In the same pot, add toasted rice flour and chickpea flour to the broth, whisking until smooth to create a thickened soup base.

4. 4

   Step 4

   Return the flaked fish to the pot.

5. 5

   Step 5

   Cook rice vermicelli noodles according to package instructions.

6. 6

   Step 6

   To serve, place a portion of noodles in a bowl and ladle the hot fish soup over them.

7. 7

   Step 7

   Garnish with a sliced hard-boiled egg, fresh cilantro, a sprinkle of chili flakes, and a squeeze of lime juice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mohinga can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.