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| Catfish Soup (center), Garnishes (top left), Rice Noodles (top right) |
When it comes to
comfort food, Mohinga is one of my favorites. It brings back fond memories of
early morning vendors who carry a coal stove, holding a pot of soup, on one end of a pole and all the cooking utensils and ingredients for
this noodle dish on the other end of a bamboo pole slung across the shoulders. This noodle
soup is considered the Burmese national dish and is eaten for breakfast, lunch
or dinner. Generally, every family has their own variation of this dish and this is my
adaptation. I prefer to make a large batch of this meal and invite a group of
friends to join in this hearty Burmese meal.
This recipe was adapted from the recipe featured on the Hsaba website. Two forms of catfish were used in my recipe, catfish nuggets (mostly from the belly of the fish) which are added at the start of making the soup and chopped fillets that are added at the end, to make sure that guests get enough fish in their soup bowls.
This recipe was adapted from the recipe featured on the Hsaba website. Two forms of catfish were used in my recipe, catfish nuggets (mostly from the belly of the fish) which are added at the start of making the soup and chopped fillets that are added at the end, to make sure that guests get enough fish in their soup bowls.
