Mohinga is the national breakfast noodle soup in Burma. Every region has their own local ingredients to stay true to the region and so Mohinga will be slightly different in every region. The two most famous Mohinga are inspired and named after the region it comes from: Yangon and Mandalay Mohinga. The biggest difference is that the Mandalay Mohinga tends to have more black peppers, whereas most Burmese prepare or seem to prefer the Yangon Mohinga. The national course of Burma, moh hin gha would be to the Burmese exactly what onion soups would be to the French. Bowls of moh hin gha undoubtedly are a favorite goody available by the roadside stalls and also simply by sellers who carry their food preparation gadgets from home to home using a bamboo pole slung over 1 shoulder. At 1 end will be the compact fireplace although on the other side are all of the makings.

 

Fish soup recipe (Mohinga)

For soup base:

  • 1 large onions, chopped
  • 1 whole garlic, chopped
  • 2”ginger root, finely chopped
  • 2 tbsp paprika powder

Ingredients:

  • 900 gm small rice Vermicelli
  • 1/4 tsp turmeric
  • 1300 gm tilapia or nile perch, finely chopped
  • 1 tbsp ground black pepper
  • 2 tbsp soy sauce
  • 5 tbsp vegetable oil
  • 2000 ml water
  • 3 sticks of lemon grass cut in half
  • 1 can banana stem, sliced (optional)
  • 225 gm kosher (frozen) fish cake, diced
  • 5 onions, quartered
  • 110 gm rice powder, chickpeas powder or Semolina Flour dissolved in 1 cup water
  • 2 tsp kosher salt

Garnish:

  • 6 boiled eggs, halved
  • 6 branches cilantro, coarsely chopped for garnish
  • Some roasted chili flake for garnish
  • 10 Split chickpeas fried for garnish
  • Some fried garlic flake and oil

Directions:

  • Add garlic, onion, ginger, and paprika in a small food processor and chop until pasty (peanut butte consistency).
  • Heat oil in large stock pot and sauté chili paste with turmeric till fragrant for 5 minutes.
  • Stir in fish, then add black pepper, soy sauce, and continue to stir for 10 minutes.
  • Add water, banana stem, and lemon grass brings to boil. Reduce heat and simmer for three hours.
  • Add more water if the stock needs more. Add quartered onions, fish cake and rice/chickpeas/semolina flour and bring liquid to a boil, at the same time stirring and scraping the bottom of the pot to prevent lumping and sticking the bottom of the stock pot. Taste the stock and add additional salt to your own preference.
  • Cook rice Vermicelli with water according to package directions. Do not overcook the Vermicelli as it will impact the taste of the finished soup. Once cooked, drain and divide into 6 to 8 bowls, add fish stock, garnish with chopped cilantro, pieces of chickpeas fried, boiled egg, fried garlic, oil and chili flake for some heat.
  • Cook rice Vermicelli with water according to package directions. Do not overcook the Vermicelli as it will impact the taste of the finished soup. Once cooked, drain and divide into 6 to 8 bowls, add fish stock, garnish with chopped cilantro, pieces of chickpeas fried, boiled egg, fried garlic, oil and chili flake for some heat.

 

Tagged: Stuart