Soak the yellow split peas overnight or for at least 4 hours. Hard boil the eggs for 10 minutes, then peel and set aside.
In a pot, bring water to a simmer. Add fish fillets and a pinch of salt. Poach for 5-8 minutes until cooked through. Remove fish, flake it, and set aside. Reserve the poaching liquid.
Roughly chop the onions, garlic, and ginger. Bruise the lemongrass stalks by smashing them with the back of a knife. Slice the banana blossom if using.
In a large pot, heat vegetable oil over medium heat. Add chopped onions and sauté until softened and translucent, about 5 minutes. Add garlic, ginger, bruised lemongrass, turmeric powder, and paprika powder. Cook for another 3 minutes until fragrant.
Drain the soaked yellow split peas and add them to the pot with the aromatic mixture. Stir well.
Pour in the reserved fish poaching liquid and the remaining water. Add sliced banana blossom. Bring to a boil, then reduce heat and simmer for 30-45 minutes, or until the peas are very tender. You can mash some of the peas against the side of the pot or use an immersion blender to thicken the soup slightly.
Gradually whisk in the toasted rice powder until well combined and the soup thickens to your desired consistency. Add the flaked fish, fish sauce, salt, and black pepper. Simmer gently for another 5 minutes to allow the flavors to meld.
While the soup is simmering, cook the thin rice vermicelli according to package instructions. Drain and rinse with cold water to prevent sticking, then drain again.
To serve, place a portion of cooked vermicelli into individual bowls. Ladle generous amounts of hot Mohinga soup over the noodles. Garnish with halved boiled eggs, fresh coriander, fried shallots, chili flakes, and lime wedges.
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