How to Make Delicious Mohinga: A Myanmar Classic

Mohinga, often referred to as Myanmar's national dish, is a traditional fish soup that is both hearty and flavorful. Originating from Myanmar (formerly Burma), this dish has been a staple in the local cuisine for centuries. This article will guide you through the step-by-step process of creating this delectable meal, from prep to serving.

Ingredients

Broth

1 whole catfish, cleaned 1 lemongrass stalk, bruised 2 garlic gloves, crushed 1 teaspoon turmeric powder 2 liters of cold water

Paste

3 lemongrass stalks, white part only, finely sliced 4 whole dried chillies 4 red Asian shallots, diced 4 garlic cloves, diced 2 cm ginger, finely sliced

Sauce and Garnish

In a cup, 1 teaspoon of turmeric powder Peanut oil, 1 teaspoon 1 teaspoon of shrimp paste 1 teaspoon of sweet paprika 3 tablespoons of cooked crushed chickpeas 85 g toasted rice powder 4 tablespoons of fish sauce 2 red Asian shallots, peeled 2 hard-boiled eggs, sliced 100 g boiled banana trunk (alternatively use banana blossom) 600 g cooked vermicelli noodles 4 sprigs of coriander, to garnish 4 snake beans, finely sliced Pinch of dried chilli flakes

Preparation Process

Broth: In a large saucepan or stockpot, combine the catfish, lemongrass, garlic, turmeric, and 2 liters of cold water. Bring to a boil over high heat and skim off any impurities that rise to the surface. Reduce the heat to low and simmer for 20 minutes. Strain the broth, then remove the fish meat from the bones and set it aside, reserving the broth for later. Paste: In a mortar and pestle, pound the lemongrass, chillies, red shallots, garlic, and ginger until you have a smooth paste. Set it aside for later use. Frying: Heat peanut oil in a saucepan over low-medium heat. Add the turmeric and cook for 2-3 minutes to bring out its aroma. Add the chilli paste and cook for another 2 minutes. Add the sliced red onion, lemongrass, ginger, and garlic. Cook for 5-6 minutes. Flavored Sauce: Add the flaked fish and coat it in the paste. Sauté over low-medium heat for 20 minutes. Add the shrimp paste and minced sweet paprika, and continue to cook over low heat for an additional 5 minutes to infuse the flavors. Final Broth: Return the strained broth back to the saucepan and place it over medium heat. Add the crushed chickpeas, rice powder, fish sauce, and the flaked fish mixture. Season with salt and black pepper. Simmer for 30 minutes. Finishing Touches: Add the chopped red shallots, sliced hard-boiled eggs, and boiled banana trunk (or banana blossom). Mix everything well.

Serving

Divide the vermicelli noodles among 4 bowls. Pour the broth over the noodles. Garnish with coriander, snake beans, and a pinch of dried chilli flakes. Enjoy your delicious and aromatic mohinga!

Conclusion

Making mohinga might seem daunting, but with careful attention to detail and following the steps listed above, you can create a rich and flavorful soup that will transport you to the heart of Myanmar. This dish is both satisfying and comforting, making it a perfect meal for any occasion.