Mohinga

Ingredients

• 600g catfish fillets, or any firm white fish
• 2.5 litres water
• 3 stalks lemongrass, bruised and cut into 10cm lengths
• 2 large onions, roughly chopped
• 8 garlic cloves, peeled
• 5cm piece fresh ginger, peeled and sliced
• 5 tbsp peanut oil
• 1 tsp ground turmeric
• 1 tbsp mild chilli powder
• 4 tbsp fish sauce
• 100g chickpea flour (besan)
• 60g toasted rice powder
• 200g tender banana stem or drained tinned bamboo shoot, thinly sliced
• 500g dried rice vermicelli
• 6 eggs
• 100g crispy fried split yellow peas or prawn fritters, to serve
• 1 large bunch coriander, chopped
• 4 spring onions, thinly sliced
• 3 limes, cut into wedges
• 2 tsp crushed dried chilli flakes
• 4 tbsp crispy fried shallots

Before you cook

• Bruise the lemongrass stalks along their length with the back of a knife so the oils are released.
• Blend the onions, garlic and ginger with 4 tablespoons of water into a smooth paste.
• Whisk the chickpea flour into 300ml of cold water until no lumps remain, then set the slurry aside.
• Slice the banana stem as thinly as you can and drop it into a bowl of water with a squeeze of lime to stop it browning.
• Chop the coriander, slice the spring onions and cut the limes into wedges.

Steps

1. Put the fish, the bruised lemongrass and 2.5 litres of water in a large pot and bring to a gentle boil.
2. Simmer for 12 minutes, until the fish flakes apart easily when pushed with a spoon.
3. Lift the fish out with a slotted spoon onto a plate and leave the broth on a low simmer.
4. Flake the cooled fish with your fingers, discarding any skin and bones.
5. Heat the peanut oil in a wide pan over a medium heat.
6. Add the blended onion paste and fry for 12 to 15 minutes, stirring often, until it darkens to a deep gold and the oil separates at the edges.
7. Stir in the turmeric and chilli powder and cook for 1 minute more.
8. Add the flaked fish and turn it through the paste for 3 minutes so it takes on the colour.
9. Scrape the whole pan into the simmering broth along with the fish sauce.
10. Whisk the chickpea slurry again and pour it into the pot in a slow stream, stirring constantly.
11. Stir in the toasted rice powder and the drained banana stem.
12. Simmer gently for 30 minutes, stirring every few minutes so the base does not catch, until the broth coats a spoon like thin cream.
13. Boil the eggs for 8 minutes in a separate pan, then cool them under cold water and peel and halve them.
14. Soak the rice vermicelli in just-boiled water for 4 minutes, then drain and rinse under cold water.
15. Taste the broth and add more fish sauce until it is properly savoury and faintly salty-sweet.
16. Divide the noodles between six deep bowls and ladle the hot broth over them.
17. Top each bowl with egg halves, crushed fritters, coriander, spring onion, fried shallots and chilli flakes, and serve with lime wedges.