Mohinga is basically rice noodles in fish soup and is considered by many as the national dish of Myanmar. Myanmar: Cuisine, Culture and Customs author Mohana Gill describes it as Myanmar’s version of mee rebus. Here she shares her version of her favourite Myanmar dish. It evokes many happy memories of the 20-odd years she spent growing up in the country of her birth.
Full the full story on Mohana Gill, go to ‘A taste to remember’.
3 tbsp cooking oil
1 onion, peeled and grated
5cm knob ginger, peeled and grated
1 lemon grass stalk, ends trimmed and finely chopped
1 tsp chilli powder
1 tsp ground turmeric
1.5 litres water
100g young banana stem, sliced or 10 small onions, peeled and sliced
4 tbsp rice flour, roasted and mixed with a little cold water
450g catfish or any firm white flesh fish, cleaned and cut into small pieces
salt or fish sauce, to taste
450g fine rice vermicelli, blanched
2 hard boiled eggs, peeled and quartered
pei kyaw/ channa dhal fritters
kyethun kyaw/ onion fritters
boothee kyaw/ fried gourd fritters
¼ cup chopped spring onions
¼ cup coriander leaves
1 tbsp chilli flakes
3-4 limes, cut into wedges
Heat the oil in a saucepan over medium heat. Add the onion, garlic, ginger and lemon grass and stir-fry for a few minutes. Add the chilli powder and turmeric and stir-fry until fragrant.
Add the water and banana stem or onions. Stir in the rice flour mixture and bring to a boil, stirring to prevent any lumps forming.
When the soup has thickened, lower the heat and simmer for about 20 minutes.
Add the fish and simmer for another 10 minutes until the fish is cooked. Taste and season with salt or fish sauce.
To serve, place a portion of rice vermicelli in individual serving bowls and ladle the soup over. Place the garnishes in separate saucers and allow guests to help themselves.