Mohinga 🍜

Method

1. 1

   Simmer the fish with bruised lemongrass and a pinch of salt until flaking, about 15 minutes; strain, keep the stock, pick the meat off the bones and set both aside.

2. 2

   In the same stock, soften sliced onion and garlic in oil, then stir in turmeric and toast for a minute until the broth turns sunset-gold.

3. 3

   Make the slurry: whisk chickpea and rice flour with cold stock until smooth, then pour it into the simmering pot in a thin stream, stirring constantly so no lumps survive.

4. 4

   Add the shredded banana blossom and sliced lemongrass tips; simmer 10 minutes, stirring often — the soup should coat a spoon like light cream, and you may top up with stock.

5. 5

   Return the flaked fish to the pot with fish sauce to taste; real mohinga is seasoned boldly, salty-sour from the fermented accompaniments on the table.

6. 6

   Ladle over soft rice noodles and crown each bowl with a halved boiled egg, spring onions, crispy fritters and a squeeze of lime.