Recipe of Mohinga
Mohinga is a beloved Burmese dish known for its rich, fragrant fish broth and an array of delicious toppings. It's often considered Myanmar's national dish and is enjoyed as a breakfast staple. This recipe provides a step-by-step guide to making a flavorful bowl of Mohinga from scratch, filled with the authentic flavors of Myanmar.
Servings
4
Preparation
60 min
Cooking
min
Calories
kcal
How to Make Mohinga
Instructions
- Boil the rice vermicelli noodles according to the package instructions, then drain and set aside.
- In a large pot, heat some oil over medium heat and add the sliced onions, garlic, and ginger. Sauté until fragrant.
- Add the catfish fillets to the pot and cook for a few minutes until they start to flake.
- Stir in the turmeric powder, paprika, and shrimp paste. Cook for another minute.
- Pour in the water, add the lemongrass stalks, and bring the mixture to a boil. Simmer for about 30 minutes, allowing the flavors to meld.
- Remove the catfish from the broth, shred it, and return it to the pot.
- Season the broth with fish sauce to taste.
- To serve, place a portion of cooked noodles in a bowl and ladle the hot broth over them.
- Garnish with halved hard-boiled eggs, lime wedges, fresh cilantro leaves, and fried chickpea fritters (if desired).
- Enjoy your homemade Mohinga, the quintessential Burmese comfort food!
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