|Catfish Soup (center), Garnishes (top left), Rice Noodles (top right)|
This recipe was adapted from the recipe featured on the Hsaba website. Two forms of catfish were used in my recipe, catfish nuggets (mostly from the belly of the fish) which are added at the start of making the soup and chopped fillets that are added at the end, to make sure that guests get enough fish in their soup bowls.
Clockwise from top left to right: roasted and ground dried red chillies mixed with salt, lime wedges, chopped cilantro, deep fried chopped garlic, chopped green onions, deep fried onions and chopped hard-boiled eggs.
|Mohinga in the bowl|
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