Cook Along: Mohinga — The Culinary Codex

Cook Along: Mohinga

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500g catfish or firm white fish fillets
200g dried rice vermicelli noodles
1 stalk lemongrass, bruised
3 tbsp fish sauce
2 tbsp chickpea flour (besan) mixed with water
1 large onion, finely sliced
4 cloves garlic, minced
2cm fresh ginger, grated
1 tsp turmeric
2 tbsp vegetable oil
Banana stem, thinly sliced (optional)
Hard-boiled eggs, halved, for serving
Fresh cilantro, fried shallots, and lime wedges for garnish

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