Burmese Catfish Noodle Soup with Optional Banana Stem (Mohinga)

1. Rinse Fish

Start by rinsing your fish thoroughly. This step ensures that the fish is clean and ready for cooking.

2. Prepare Broth

In a wide pot, bring 4 cups of water to a boil and add 1 teaspoon of shrimp paste, 1 teaspoon of turmeric, 3 smashed garlic cloves, 3 slices of ginger, and 2 stalks of lemongrass. Let this mixture simmer for about 20 minutes.

3. Cook Fish

Add the cleaned fish to the simmering broth and allow it to cook for 20 minutes. After the fish is cooked, remove it from the broth and let it cool. Strain the broth to ensure it is clear, and then flake the fish into small pieces.

4. Extract Flavor from Fish Remnants

Return the fish bones and skin to the pot of broth. Bring it to a boil again, then strain the broth once more after 10 minutes to extract maximum flavor from the fish remnants. Discard the bones and skin afterward.

5. Prepare Aromatic Paste

Prepare your aromatic paste by pounding or processing ½ cup of minced shallots, 1 tablespoon of minced lemongrass, 1-2 teaspoons of minced ginger, and 1 tablespoon of minced garlic with a pinch of salt.

6. Cook Aromatic Paste

Heat ¼ cup of oil in a wok or heavy skillet. Add ¼ teaspoon of turmeric and ½ teaspoon of Red Chile Powder to the hot oil, then toss in your aromatic paste. Cook until the shallots soften and the mixture becomes fragrant, which should take several minutes.

7. Incorporate Fish

Incorporate the flaked fish and 1 tablespoon of fish sauce into the cooked paste. Stir well to blend the flavors, cooking for an additional 3 minutes.

8. Thicken Broth

To thicken the broth, bring it back to a boil and stir in a mixture of ¼ cup toasted chickpea flour or rice powder and 1 cup of water. Continue to boil for about 10 minutes until the broth has thickened nicely.

9. Add Soup Extras

Add the optional banana stem, 10 small shallots, and a sprinkle of finely ground black pepper to the broth. Let everything simmer together for another 10 minutes.

10. Prepare Noodles

While the soup is simmering, prepare the noodles. If using fresh rice noodles, boil them for about 1 minute; if using dried rice noodles, boil them for around 5 minutes. Drain the noodles and toss them with 1-2 tablespoons of shallot oil to prevent sticking.

11. Serve Soup

To serve, place a portion of noodles into each bowl and ladle the hot soup over them. Add your choice of toppings and condiments, such as deep-fried chayote fingers, fish cakes, minced scallion greens, hard-boiled egg wedges, lime wedges, fried shallots, and chopped coriander.