Burmese recipe
Mohinga (Burmese Fish Noodle Soup)
Ingredients
- 500 g fish (catfish or other firm white fish), cooked and flaked
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 stalks lemongrass, bruised
- 100 g rice flour
- 50 g chickpea flour
- 2 tbsp fish sauce
- 1 tbsp turmeric powder
- 1 tsp paprika
- 1 tbsp ngapi (fermented shrimp paste)
- 1.5 liters water
- 400 g rice vermicelli noodles, cooked
- 2 hard-boiled eggs, sliced
- 1 sprig coriander leaves, chopped
- 1 lime cut into wedges
- 1 tbsp crispy fried onions
- 1 tbsp chili flakes
Contains: eggs, fish, shellfish
How it starts
- 1
Sauté the chopped onions, minced garlic, grated ginger, and bruised lemongrass with turmeric and paprika in a large pot until fragrant.
- 2
Add the water, fish sauce, and shrimp paste, then gently place the fish in the pot and simmer to develop the broth's flavor.
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