Mohinga is a rice noodle and fish soup from Myanmar and is an essential part of Myanmar Cuisine. It is considered by many to be the national dish of Myanmar.
Mohinga is a Burmese rice noodle soup not unlike many other rice
noodles soups found in Southeast Asia, like Pho and Laksa. Mohinga is
unique in that it uses a catfish soup stock and it’s typically served
for breakfast.
soup base:
1 tbsp coconut oil
1 shallot, chopped
1 tsp shrimp paste
1″ each galangal and ginger
10 cups water
2 whole catfish or other white-meat freshwater fish (~1 lb each), heads separated
1 stalk lemongrass, chopped into 2″ lengths
1/2 tbsp each fish sauce and tamarind paste, more to taste
1 tsp salt, more to taste
accompaniments:
8oz rice vermicelli
4 hard-boiled eggs, sliced in half length-wise
fish and rice fritters
1 handful cilantro, finely chopped
1 lime
soup base:
1 tbsp coconut oil
1 shallot, chopped
1 tsp shrimp paste
1″ each galangal and ginger
10 cups water
2 whole catfish or other white-meat freshwater fish (~1 lb each), heads separated
1 stalk lemongrass, chopped into 2″ lengths
1/2 tbsp each fish sauce and tamarind paste, more to taste
1 tsp salt, more to taste
accompaniments:
8oz rice vermicelli
4 hard-boiled eggs, sliced in half length-wise
fish and rice fritters
1 handful cilantro, finely chopped
1 lime
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