Mohinga

Mohinga combines fine rice noodles with fish soup. Naomi Duguid describes a lemongrass-scented broth containing sliced banana stems.^[1]

Kate Gibbs’s SBS recipe instead uses banana blossom. Chilli, turmeric, onion, ginger, garlic, lemongrass, coriander stems and roots, and shrimp paste are cooked together before tamarind and the blossom are added. Chickpea flour and crushed cooked chickpeas thicken the stock. Rice noodles, chopped white fish, tomato and fish sauce cook in the soup, which is served with coriander leaves, sliced chilli and lime.^[2]