Traditional Myanmar Mohinga

1In a large pot, combine water (8 cups), catfish fillets (1 lb), onion (1), garlic (4 cloves), ginger, lemongrass, tomatoes (2), fish sauce (2 tbsp), turmeric powder (1 tsp), paprika (1 tsp), chili powder (1 tsp), and shrimp paste (1 tsp).

2Bring the mixture to a boil, then reduce heat and simmer for 30 minutes until the fish is cooked through.

3Remove the fish fillets from the pot and shred them using two forks. Return the shredded fish to the pot.

4In a small bowl, mix chickpea flour (1 tbsp) with some water (8 cups) to form a paste. Stir the paste into the pot to thicken the soup.

5Cook the soup for another 15 minutes on low heat to allow the flavors to meld together.

6Cook the rice noodles according to package instructions and divide them into serving bowls.

7Ladle the hot soup over the noodles in each bowl.

8Garnish each bowl with a halved hard-boiled egg, fried split pea powder (2 tbsp), chopped cilantro, lime wedges, fried onions, banana stem, and fish cakes if desired.

9Serve the Mohinga hot and enjoy the rich flavors of this traditional Myanmar dish.