Mohinga

Ingredients

• 3 tablespoons cooking oil
• 1 onion (grated)
• 4 garlic cloves (crushed)
• 1 inch fresh ginger (grated)
• 1 teaspoon lemongrass (1 stalk fresh)
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 50 ounces water
• 3 ounces fish sauce
• 2 small onions (quartered)
• 4 tablespoons rice flour (mixed with a little cold water)
• 1 lb catfish
• 1 lb rice noodles

Directions

1. 1

   Heat oil in saucepan. Add the onion, the garlic, the ginger, the fresh lemon grass (finely chopped or 1 tsp of ground lemon grass), the chili powder, and the turmeric to the oil. Cook on medium until fragrant.

2. 2

   Add water, fish sauce, small onions, and rice flour. Mix well, bring to a boil, and stir thoroughly to remove lumps. Once thickened, reduce to a simmer for ~20 minutes.

3. 3

   Cut fish into chunks, add to the soup, mix, and cook for another 10 minutes.

4. 4

   On the side, boil water and add rice noodles for ~5 minutes, until tender, and drain.

5. 5

   Serve soup on the noodles with garnishes.