Traditional Myanmar Cuisine

Mohinga (Myanmar Rice Noodle Soup)

This week, we have chosen to talk about Mohinga, a dish beloved by nearly all Myanmar people and one that holds a top place among Myan­mar cuisine. Mohinga is a favourite food enjoyed by people across the country, often eaten even without rice. Depending on the region, the cooking methods vary — such as Mawlamyine Mohinga, Chick­pea-flour Mohinga, Catfish Mohinga, Ru­ral-style Mohinga, Kayin Mohinga, Mon Mohinga, Dawei Mohinga, Tharthatlut (without fish) Mohinga, Bamar Mohin­ga, Delta Mohinga, and Toungoo Clear Mohinga. Among these, the most com­monly eaten version is the Bamar-style Mohinga, and that is the recipe being presented here.

Ingredients

1. Rice noodles (enough for 1 viss)

2. 40 ticals of fish (Ngagyin – carp)

3. 1 banana stem (Remove the tough outer layers, slice the tender inner part thinly, and soak it in water with 1 teaspoon of turmeric powder to prevent discolouration.)

4. A bundle of coriander leaves, long beans, and mint leaves (Thinly sliced)

5. Rice flour and chickpea flour

Optional fritters of your choice

Ingredients for the Aromatic Oil

1. 30 Kyattha (tical) of red onions (pounded)

2. 15 Kyattha of garlic (pounded)

3. 5 Kyattha of ginger (pounded)

4. 3 stalks of lemongrass (crushed)

5. 10 Kyattha of cooking oil

6. 5 dried red chillies (pounded and strained for chilli paste)

7. 1 teaspoon turmeric powder

8. 1 tablespoon black pepper

9. 20 small shallots (peeled)

Preparation

1. Boil the fish with fish sauce (half a cup), turmeric powder (¾ teaspoon), and 1 stalk of lemongrass (crushed).

2. Once cooked, debone the fish and shred the meat.

3. Pound the fish bones together with thinly sliced lemongrass, then strain with water to extract the broth. Set aside.

Cooking Method

1. Heat oil in a pot and sauté the pound­ed garlic, onions, lemongrass, and ginger.

2. Add chilli paste and turmeric pow­der, stirring well.

3. Add the shredded fish and black pepper, mixing thoroughly.

4. In a large pot, combine the sliced ba­nana stem, sautéed fish mixture, fish broth, bone broth, and two crushed lemongrass stalks. Mix well.

5. Let it simmer so the banana stem absorbs the flavours.

6. When the banana stem softens, add seven litres of hot water.

7. When the soup begins to boil, gradu­ally add rice flour and chickpea flour mixture while stirring continuously to avoid lumps. Adjust the thickness to your preference. Add chicken pow­der, one cup of fish sauce, and a little salt for taste.

8. Add the small whole shallots.

9. Continue simmering until the soup thickens and the flavours develop. Taste and adjust seasoning as need­ed. Your Mohinga broth is now ready.

Serving

Place rice noodles in a bowl, pour the hot Mohinga broth over them, and top with chilli flakes, garlic oil, and fresh herbs. If you prefer, you may add boiled duck eggs (prepared earlier while cook­ing the broth). You can also enjoy it with assorted fritters. — MOON