Mohinga
Mohinga is a traditional Myanmar (Burmese) dish. It is a soup dish made with thin rice noodles in a fish-based broth with lemongrass, ginger, onions, and various other herbs and spices.
Ingredients
- 1/2 pound thin rice noodles
- 1 pound catfish or white fish
- 2 tablespoons fish sauce
- 1 tablespoon tamarind paste
- 2 stalks lemongrass bruised
- 2 onions chopped
- 5 cloves garlic minced
- 2- inch ginger minced
- 1 tablespoon paprika powder
- 1 tablespoon chili powder
- 2 tablespoons chickpea flour or cornstarch
- 2 tablespoons peanut oil
- 8 cups water
- Salt to taste
For the garnish:
- Hard-boiled eggs
- Fried crispy fritters nga hpè gyaw
- banana stem sliced
- Bean sprouts
- Coriander leaves
Instructions
- Clean and cut the fish into large pieces. In a pot, add water, fish, lemongrass, half of the onions, garlic, ginger, fish sauce, and tamarind paste. Bring to a boil and then simmer for about 20 minutes.
- Remove the fish and set aside to cool. Strain the broth and discard the solids.
- Heat oil in a pan and stir in the remaining onions and garlic until fragrant. Add paprika powder, chili powder, and chickpea flour or cornstarch, and stir until combined.
- Slowly pour the fish broth into the pan and stir continuously until the mixture thickens.
- Break the cooled fish into small pieces and add them into the broth.
- Cook the rice noodles according to packet instructions.
- To serve, place a serving of noodles in a bowl and pour the fish broth over the noodles. Add the garnishes on top.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 452kcal (23%)Carbohydrates: 63g (21%)Protein: 23g (46%)Fat: 11g (17%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 66mg (22%)Sodium: 923mg (40%)Potassium: 749mg (21%)Fiber: 4g (17%)Sugar: 5g (6%)Vitamin A: 1517IU (30%)Vitamin C: 7mg (8%)Calcium: 84mg (8%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
