Mohinga

Introduction to Mohinga

Mohinga is a traditional Burmese dish that is often considered the national dish of Myanmar. It is a flavorful fish noodle soup typically eaten for breakfast but enjoyed at any time of the day. The origins of Mohinga date back several centuries to rural communities where access to fresh fish and rice noodles allowed for this comforting meal to become a household favorite. Over time, it has evolved with regional variations across the country, showcasing the diverse culinary influences within Myanmar.

Ingredients

• Catfish - 500g, filleted
• Rice noodles - 250g
• Onion - 1 large, finely chopped
• Garlic - 5 cloves, minced
• Ginger - 2 tablespoons, grated
• Lemongrass - 1 stalk, finely chopped
• Fish sauce - 3 tablespoons
• Turmeric - 1 teaspoon
• Chickpea flour - 3 tablespoons
• Lemongrass - 1 stalk crushed
• Shrimp paste - 1 tablespoon
• Banana stem - 100g, sliced (optional)
• Hard boiled eggs - 2, sliced
• Coriander - A bunch, chopped
• Lime - 1, cut into wedges
• Dried chili flakes - to taste
• Oil - 2 tablespoons
• Salt and black pepper - to taste

Preparation

Prepare the Noodles

Start by soaking the rice noodles in warm water according to the package instructions until they are soft. This usually takes about 20-25 minutes. Drain them and set aside.

Prepare the Broth

In a large pot, heat the oil over medium heat. Add the onion, garlic, and ginger. Sauté until the onions turn translucent. Add the lemongrass and turmeric and fry for a further 2 minutes to release their aromas.

Add the Fish

Cut the catfish into chunks and add it to the pot. Cook until the fish turns opaque, which should take about 5 minutes. Stir in the shrimp paste and fish sauce.

Thicken the Broth

Dilute the chickpea flour in a cup of water and add it to the pot. This will thicken the broth slightly and add a rich flavor to your dish. Let the mixture simmer gently for 30 minutes. While simmering, prepare your cooking timer to ensure precision.

Add Remaining Ingredients

Add the optional banana stem, if using, and allow it to cook in the broth for another 10 minutes. Season with salt and black pepper according to taste.

Cooking Process

Cook the Noodles

In a separate pot, bring water to a boil and cook the soaked rice noodles for 2-3 minutes until tender. Drain them once more and set them aside.

Final Assembly

To serve, place a portion of the noodles in a bowl. Ladle the hot broth over the noodles, ensuring there are chunks of fish in each serving. Top with slices of hard-boiled eggs and a sprinkle of coriander.

How to Enjoy Mohinga

Mohinga is best enjoyed piping hot. Squeeze a wedge of lime over the top for added freshness and sprinkle with dried chili flakes for a spicy kick. Pair with traditional Burmese side dishes such as fried fritters or crispy split pea crackers to enhance your dining experience. This dish embodies the rich culinary heritage of Myanmar and is sure to warm you from the inside out.