Savory Mohinga Supreme

Mohinga is a quintessential Burmese dish that has been a staple in Myanmar's culinary tradition for generations. Often enjoyed as a breakfast dish, it is beloved for its complex flavors and its ability to encapsulate the vibrancy of Burmese cuisine. Traditionally served as a rice noodle soup, Mohinga features a savory broth infused with fish, lemongrass, and a variety of other aromatic ingredients, making each sip a rich and memorable experience. This version, Savory Mohinga Supreme, elevates the classic by incorporating authentic spices and a blend of fresh ingredients to enhance the umami in every bite.

History of Mohinga

The origins of mohinga can be traced back to the warm, bustling streets of Myanmar. While the exact date of its inception is unclear, Mohinga has long been a breakfast staple due to the historical abundance of fish in the region's rivers, which naturally made it accessible to local chefs and home cooks. Over centuries, as urban centers like Yangon and Mandalay grew culturally diverse, the dish adapted, incorporating new ingredients and cooking methods brought in by merchants and travelers.

Ingredients

• fish – 500g, traditionally catfish or snakehead fish
• rice noodles – 400g
• lemongrass – 2 stalks, finely sliced
• shallots – 3 pieces, thinly sliced
• garlic – 5 cloves, minced
• ginger – 1 inch, sliced
• turmeric – 1 teaspoon
• chili flakes – 1 teaspoon
• fish sauce – 2 tablespoons
• banana stem – 1 cup, finely chopped
• chickpea flour – 3 tablespoons
• hard-boiled eggs – 4, halved
• lime – 1 large, cut into wedges
• cilantro – 1 bunch, chopped
• crispy shallots – for garnish

Preparation

Before you begin cooking, it's essential to gather all your ingredients to ensure a smooth and organized cooking process. Begin by washing and soaking the rice noodles in warm water for 20 minutes until they soften. Drain and set them aside. Finely slice the lemongrass, shallots, and ginger. Mince the garlic, and chop the banana stem into small pieces. Prepare all these fresh ingredients beforehand to assist in maintaining the aroma and flavors intact as you proceed with the cooking.

Cooking Process

1. In a large pot, bring 1.5 liters of water to a boil. Add the cleaned and chopped fish to the boiling water. Cook until the fish is tender and easily flakes apart, approximately 15-20 minutes. Remove the fish from the pot, reserving the broth, and shred the fish into small pieces.
2. In the reserved broth, add the sliced lemongrass, chopped banana stem, and a pinch of turmeric. Simmer for 10 minutes to infuse the flavors.
3. In a separate pan, heat a tablespoon of oil over medium heat. Add the shallots, garlic, and ginger. Sauté until the shallots turn golden brown.
4. Add the sautéed mixture to the simmering broth. Stir in the fish sauce and chickpea flour to thicken the broth. Adjust the seasoning to taste.
5. Reduce the heat and let the soup simmer, stirring occasionally, until it slightly thickens. This can take around 15-20 minutes. Set a timer to keep track.
6. Prepare the rice noodles by steaming or briefly boiling them until they are tender but firm. This usually takes about 10 minutes. Drain well.
7. To assemble the Mohinga, place a portion of rice noodles in each serving bowl. Ladle the broth over the noodles, ensuring an even distribution of fish, vegetables, and soup.
8. Top the soup with halved hard-boiled eggs, and garnish with crispy shallots and freshly chopped cilantro.
9. Serve hot with a wedge of lime on the side for added zest.

Enjoying Your Mohinga

This dish is best savored immediately after cooking while the flavors are still fresh and vibrant. The beauty of Mohinga lies in its layers of textures and tastes that come to life with each component – from the fragrant broth to the soft noodles and crunchy garnishes. Take a moment to appreciate the aroma before diving in. Squeeze a bit of lime over your bowl for a burst of freshness and if you desire a bit more heat, add extra chili flakes. Enjoy Mohinga with friends or family as a comforting but exciting meal, celebrating its rich heritage and universally loved flavors.