Ingredients

• 600 g catfish steaks, bone-in
• 2.5 L water
• 5 stalks lemongrass
• 1½ tsp ground turmeric
• 50 g uncooked white rice
• 50 g chickpea flour
• 2 onions
• 8 cloves garlic
• 40 g ginger
• 4 dried red chillies
• 1 tsp shrimp paste
• 100 ml vegetable oil
• 1 tsp paprika
• 300 g banana tree stem
• 12 small shallots
• 4 tbsp fish sauce
• 1 tsp ground black pepper
• 900 g fresh thin round rice noodles
• 6 eggs
• 12 split pea fritters
• 3 limes
• 1 bunch fresh coriander
• to taste dried chilli flakes
• to taste salt

Method

1. 01
   Prepare the banana stem Peel away the tough outer layers of the banana stem, slice the pale core into thin rounds, and drop them straight into a bowl of cold water, pulling away the fine threads as you go.
2. 02
   Pound the paste Pound or blend the onions, garlic, ginger, sliced lemongrass, soaked dried chillies and shrimp paste into a coarse, thick paste.
3. 03
   Toast the rice Toast the uncooked rice in a dry pan over medium heat, stirring all the time, until it is deep golden and smells nutty, then cool it and grind it to a fine powder.
4. 04
   Toast the chickpea flour In the same dry pan, toast the chickpea flour over low heat, stirring, until it turns a shade darker and smells roasted, then tip it into a bowl.
5. 05
   Boil the water Bring the two and a half litres of water to the boil in a large pot with the two bruised lemongrass stalks, half a teaspoon of turmeric and a good pinch of salt.
6. 06
   Poach the fish Lower the catfish into the boiling water, turn the heat down and simmer gently until the flesh comes away from the bone.
7. 07
   Flake the fish Lift the fish out onto a plate, let it cool until you can handle it, then flake the flesh and throw away the skin and bones, keeping the stock in the pot.
8. 08
   Fry the paste Heat the oil in a wide pan over medium heat, add the paste with the remaining teaspoon of turmeric and the paprika, and fry, stirring often, until the oil separates and the paste smells sweet.
9. 09
   Fry the fish Add the flaked fish and one tablespoon of the fish sauce to the paste and fry gently, folding it through, until well coated and fragrant.
10. 10
    Simmer the broth Scrape the fish mixture into the stock, add the drained banana stem, the whole shallots and the black pepper, and simmer uncovered.
11. 11
    Boil the eggs While the broth simmers, hard boil the eggs in a small pot of water, then cool them and cut them in half.
12. 12
    Thicken the broth Whisk the rice powder and chickpea flour with about two hundred millilitres of water into a smooth slurry, pour it into the broth while stirring, and simmer gently, stirring often, until the broth is lightly thick and creamy.
13. 13
    Season the broth Stir in the remaining fish sauce, taste, and add salt or more fish sauce until the broth is savoury and well seasoned.
14. 14
    Loosen the noodles Put the rice noodles in a colander, pour boiling water over them to loosen and warm them, and drain well.
15. 15
    Serve the mohinga Divide the noodles between bowls, ladle the hot broth over them, and top each bowl with half an egg, broken fritters, coriander, a squeeze of lime and chilli flakes to taste.