In a large pot, bring the water to a gentle boil and add the fish, lemongrass, onion, garlic, ginger, and turmeric. Let it simmer for 15 minutes until the fish is fully cooked and tender. Skim off any foam that rises to the surface to keep the broth clear.

Carefully remove the cooked fish and set it aside to cool slightly. Strain the broth to remove the lemongrass and any solid bits, then return the clear broth to the pot.

Debone the fish, flaking it into small pieces while discarding any skin or bones. Mash it slightly with a fork to create a textured consistency that will blend well into the soup.

In a separate pan, heat the vegetable oil over medium heat. Sauté the paprika, chili powder, and shrimp paste for 30 seconds until fragrant. Stir in the flaked fish and cook for another 2 minutes to deepen the flavours.

Add the cooked fish mixture to the strained broth. Stir in the fish sauce and let it simmer gently for another 10 minutes. The broth should develop a rich, golden hue.

Gradually pour in the chickpea flour slurry, stirring constantly to prevent lumps. This thickens the broth slightly, giving it the signature texture of authentic mohinga. Simmer for 5 more minutes.

Meanwhile, prepare the rice vermicelli according to the package instructions. Usually, this involves soaking them in hot water for 5–7 minutes until soft, then draining and rinsing with cold water to stop further cooking.

Taste the broth and adjust seasoning with extra fish sauce if needed. For a deeper umami kick, add a small pinch of shrimp paste at this stage.

Divide the softened rice noodles into four serving bowls. Ladle the steaming broth over the noodles, ensuring each bowl gets a generous portion of fish and broth.

Top each bowl with boiled egg halves, crispy shallots, cilantro, and green onions. Serve with lime wedges on the side for a fresh citrus kick. For those who enjoy extra heat, a spoonful of chili flakes or a side of pickled vegetables can enhance the dish further.