Myanmar / Soup
Mohinga
Rice noodles in a thick fish broth built on banana stem. Breakfast, and Myanmar's unofficial national dish.
Ingredients
- Catfish or other oily fish800 g
- Thin rice noodles500 g
- Lemongrass3
- Ginger40 g
- Garlic6 cloves
- Onion3
- Toasted rice flour60 g
- Chickpea flour40 g
- Fish sauce60 ml
- Turmeric2 tsp
- Paprika1 tbsp
- Eggs, boiled, to serve6
- Fried split peas, to serve100 g
- Coriander40 g
- Lime3
- Vegetable oil100 ml
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Poach the fish with the lemongrass and turmeric for fifteen minutes, lift it out and pick the flesh, discarding bones and skin. Strain the broth.
Pound the onion, garlic and ginger to a paste and fry it in oil with the paprika until dark and fragrant.
Mash the fish with a fork and stir it into the paste, frying five minutes; it should break down into threads.
Transfer everything to the pot with the broth, add the fish sauce and simmer twenty minutes.
Slake the rice and chickpea flours in cold water to a thin slurry and pour it into the soup in a stream, stirring.
Cook twenty minutes more, until the broth thickens to the consistency of thin cream.
Boil the noodles, divide them between bowls, ladle the soup over and serve with egg, split peas, coriander and lime.
