Mohinga: Burmese Rice Noodle Fish Soup with Lemongrass and Banana Stem

Rinse the catfish fillets and pat dry. Season lightly with salt and set aside.

In a large pot, heat vegetable oil over medium heat. Add onion, garlic, ginger, and lemongrass. Sauté until fragrant, about 3 minutes. Add turmeric and paprika, stir for 30 seconds.

Add water, fish sauce, and salt to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes to infuse the flavors.

Gently slide the fish fillets into the simmering broth. Cook until the fish is opaque and flakes easily, about 8-10 minutes. Remove fish with a slotted spoon, let cool slightly, then flake into chunks, discarding any bones. Set aside.

Add the sliced banana stem to the broth and simmer until tender, about 10 minutes.

While the broth simmers, toast rice flour in a dry skillet over medium heat until lightly golden and aromatic, about 3-4 minutes. Stir constantly to avoid burning. Remove from heat.

In a small bowl, whisk the toasted rice flour with a ladle of hot broth until smooth. Pour the mixture back into the pot, stirring well. Simmer for 5 minutes until the broth thickens slightly.

Return the flaked fish to the pot. Taste and adjust seasoning with additional fish sauce or salt if needed. Keep warm.

Cook rice noodles according to package instructions. Drain and rinse briefly with cold water to stop cooking. Divide among serving bowls.

Ladle the hot soup over the noodles. Garnish with cilantro, lime wedges, and crispy fritters if desired. Serve immediately.