Mohinga

Steps

1. simmer20 min
   fish just cooked
   Simmer the fish gently with bruised lemongrass and part of the onion in water until just cooked, then remove the fish and strain or skim the broth as needed. Gentle cooking keeps the fish tender for flaking back into the soup.
2. saute10 min
   onion mixture soft and fragrant
   Cook remaining onion with ginger and garlic until soft and aromatic, then add it to the fish broth. This cooked aromatic base gives the soup depth without leaving raw allium bite.
3. simmer20 min
   broth aromatic and fish flakes integrated
   Flake the cooked fish, discarding bones and skin, and return it to the broth with fish sauce. Simmer gently so some fish breaks down into the broth while recognizable pieces remain.
4. mix5 min
   broth lightly thickened
   Whisk rice flour with cool water and add gradually while stirring until the broth gains a light body. Mohinga should remain a soup; excessive flour produces a porridge-like texture.
5. boil6 min
   rice noodles tender
   Cook the rice noodles separately, drain and divide among bowls. Separate cooking prevents excess noodle starch from unpredictably thickening the fish broth.
6. top3 min
   serve steaming hot
   Ladle the hot fish broth over noodles and serve immediately with preferred crisp or fresh garnishes. Keep the lemongrass-fish aroma clear rather than overwhelming the bowl with toppings.