Myanmar

Mohinga

Name: Mohinga
Total time: 90 min
Yield: 4
Cuisine: Myanmar
Ingredients: 500 g Catfish fillet or firm fish; 400 g Thin rice noodles; 3 stalks Lemongrass; 4 tbsp Roasted chickpea flour; as paste Shallot, garlic, ginger; 2 tbsp each Fish sauce & turmeric; to garnish Egg, lime, coriander

Burmese fish soup with rice noodles

Mohinga is regarded as Myanmar's unofficial national dish and is traditionally eaten for breakfast. An earthy fish soup forms the base.

Lemongrass, banana-stem core and roasted chickpea flour give the broth depth; served over rice noodles with egg, lime and crisp fritters.

Servings4

Time90 min

LevelAdvanced

Ingredients

Catfish fillet or firm fish500 g
Thin rice noodles400 g
Lemongrass3 stalks
Roasted chickpea flour4 tbsp
Shallot, garlic, gingeras paste
Fish sauce & turmeric2 tbsp each
Egg, lime, corianderto garnish

★ = available authentic in the Asia Boutique

Preparation

Cook the fish with lemongrass, flake it, keep the stock.
Fry the shallot paste with turmeric, add to the stock.
Stir in roasted chickpea flour until the soup thickens.
Add fish and fish sauce, simmer gently.
Pour over rice noodles, garnish with egg, lime and coriander.

Make it original

Lemongrass, chickpea flour and fish sauce for real mohinga are in the Asia Boutique.

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