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© Stine Christiansen, Thomas Steinmann
Home Food & Drinks Recipes Cooking Mohinga: the national dish of Myanmar

Mohinga: the national dish of Myanmar

Rezept
Soup
Asian flavours

Mohinga is Myanmar's national dish and a good example of the fascinating mix of Indian and East Asian cuisine that characterizes the country's food culture. In Yangon or Mandalay, the thick soup made from river fish is usually eaten for breakfast - but it tastes just as good at lunchtime or in the evening.

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For the fish stock

Ingredients (4 servings)
1 Whole catfish, gutted, approx. 1 kg (or four trout of 250 g each)
2 sticks Lemon grass, crushed
1 teaspoon(s) Dried turmeric
1.5 l Water

For the spice base

Ingredients (4 servings)
3 Large onions, chopped
6 Garlic cloves
3 cm Ginger, peeled
2 sticks Lemongrass, only the white part
4 Dried chilies, soaked in hot water
1 teaspoon(s) Shrimp paste
1 teaspoon(s) Dried turmeric
6 tablespoon(s) Peanut oil

For the soup

Ingredients (4 servings)
75 g Rice flour
75 g Chickpea flour
3 tablespoon(s) Fish sauce
1 teaspoon(s) Sugar
Salt
Pepper
300 g Thin rice noodles (vermicelli)

To serve

Ingredients (4 servings)
4 Boiled eggs, halved
Deep-fried shallots (available in Asian stores)
Coriander, chopped
Red onion, thinly sliced
Lime wedges
Chili powder
Fish sauce (extra)
  • Roast the rice flour and chickpea flour separately in the pan for 8-10 minutes until they change color and smell aromatic. Set aside.
  • Simmer the fish with the lemongrass, turmeric and water in a large pan for 15 minutes until cooked. Remove the fish, leave to cool and remove the meat from the bones. Strain the stock through a sieve and set aside.
  • Process the onions, garlic, ginger, lemongrass and soaked chillies in a blender to a coarse paste. Heat the oil in a large pan and fry the paste with the prawn paste, paprika and turmeric over a medium heat for 8-10 minutes until fragrant and the oil separates.
  • Stir the roasted rice powder and chickpea flour into a little fish stock. Add the rest of the soup to the spice base, bring to the boil and stir the flour mixture into the boiling soup. Simmer for 15 minutes until the soup becomes creamy. Season to taste with fish sauce, sugar, salt and pepper. Add the plucked catfish meat again.
  • Cook the rice noodles according to the packet instructions, drain and divide between bowls. Ladle the hot mohinga over the noodles and garnish with halved eggs, red onions, fried shallots, coriander and lime wedges. Serve with chili powder and extra fish sauce.

Tip:

The curry paste can also be made in larger quantities and frozen. Caution: be sure to use rice flour and chickpea flour for binding, otherwise the consistency will not be right!

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