Mohinga

Mohinga is a very popular rice noodle and fish curry soup in Myanmar, considered by lots as their national dish this street food is readily available anytime and everywhere even though it is a breakfast item. Mohinga is primarily made out of rice noodles in a thick broth made out of chickpea flour, crushed toasted rice, banana tree stem, spices and catfish but any similar fish can be used.

Mohinga is a very popular rice noodle and fish curry soup in Myanmar, considered by lots as their national dish this street food is readily available anytime and everywhere even though it is a breakfast item. Mohinga is primarily made out of rice noodles in a thick broth made out of chickpea flour, crushed toasted rice, banana tree stem, spices and catfish but any similar fish can be used.

This is my first Burmese recipe post and it certainly opened me to their cuisine, now I am willing to try more from this country. The combination of flavours in this dish is like a mixture of South East Asian with Indian influences which makes the flavour really interesting.

Mohinga

★★★★★ 5 from 3 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 1 hour 10 mins
• Total Time: 1 hour 25 mins
• Yield: 4-5 1x
• Category: Main Course
• Cuisine: Burmese

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Description

Mohinga is a very popular rice noodle and fish curry soup in Myanmar, considered by lots as their national dish this street food is readily available anytime and everywhere even though it is a breakfast item. Mohinga is primarily made out of rice noodles in a thick broth made out of chickpea flour, crushed toasted rice, banana tree stem, spices and catfish but any similar fish can be used.

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Ingredients

Scale 1x2x3x

Soup

• 1 catfish or anything similar (I used 1 large snapper including the head)
• 1 stalk lemongrass, lightly pounded
• 2 garlic cloves, minced
• 1 tsp turmeric powder
• 2 litres water

Spice Paste

• 3 stalks lemongrass, white part only roughly sliced
• 4 pcs dried chillies
• 4 shallots
• 6 cloves garlic
• 1/2 thumb sized ginger, peeled
• 1 tsp turmeric powder
• 4 tbsp oil

Noodles

• 500 g rice vermicelli noodles, cooked according to packet instructions
• 3 tbsp cooked chickpeas, crushed
• 1/2 cup toasted rice flour
• 1/2 cup dried banana blossoms
• 4 pcs string beans, sliced and blanched
• 4 hardboiled eggs, sliced
• 2 tsp belachan
• 1 tsp sweet paprika
• 1 small red onion, finely sliced
• 1 stalk lemongrass, white part only finely sliced
• 1 tbsp ginger paste
• 4 cloves garlic, minced
• fish sauce
• freshly ground black pepper
• salt
• oil

Garnishes

• chopped coriander
• dried chilli flakes
• crispy fried shallots

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Instructions

1. In a stock pot combine all soup ingredients and bring it to a boil, remove any scum that rises to the top then simmer for 15 minutes. Turn heat off then using a fine sieve strain and reserve the soup to another pot.
2. Debone the cooked fish then set it aside.
3. In a food processor combine all spice paste ingredients then process until it becomes a paste.
4. In a pan add oil then sauté the spice paste until really fragrant.
5. Add the red onion, lemongrass, ginger paste and garlic, continue to sauté in low heat for 5 minutes or until onions are soft.
6. Add the belachan and paprika then cook for 2 more minutes.
7. Add the flaked fish, mix to cover it with the paste, cook for 5 more minutes so the fish absorbs the flavours. Turn off heat then set aside.
8. Prepare the clear fish broth by adding the cooked chickpeas, rice flour, fish sauce, flaked fish and banana blossoms. Bring it to a boil then simmer in low heat for 30 minutes. Season with freshly ground black pepper and salt.
9. Place cooked rice vermicelli in 4 bowls, pour soup over the noodles then top it with the hardboiled eggs, string beans then garnish it with chopped coriander, dried chilli flakes and crispy fried shallots.

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