Mohinga - Burmese Fish Noodle Soup

Mohinga

Mohinga - the soup

Noodles and Garnishes

Boiled fresh rice noodles

Chopped green onions

Pae Kyaw - split pea fritters

Chili flakes

Sliced hard-boiled eggs

Sliced onions

Minced cilantro

Noodles and Soup

Noodles, Soup and Garnishes

Ingredients

1 lb. fresh rice noodles, blanched for 2 minutes

1 cup channa dal/split pea lentils + a pinch of turmeric powder, cooked in 3 cups water until softened

1/4 cup vegetable oil

Fish Broth

3 cloves garlic, smashed

2 stalks lemongrass (lower portion), smashed and chopped, top part tied in a knot

1 lb. sea bass or other fish, cut up

1/2 tsp. turmeric powder

2 Tbsp. fish sauce

2 + 2 cups water

1/2 cup rice, toasted to a golden brown colour, ground to a powder and mixed with 1/4 cup warm water

4 eggs, hard-boiled, peeled and sliced

4 eggs, hard-boiled, peeled, left whole and slit

Aromatics, pounded or blended to a coarse paste

2 bulbs (12+ cloves) garlic, peeled and sliced

1 knob ginger, chopped

3 stalks lemongrass, chopped

1/2 cup oil

1/2 tsp. turmeric powder

1/3 tsp. chili/paprika powder

1/2 tsp. white pepper

1 bag pearl onions, peeled and left whole

Garnishes

Pae Kyaw/Yellow split-pea fritters or buthee kyaw/squash fritters

Cilantro, minced

Hot red chili flakes

Green onions, chopped

Hard-boiled eggs, sliced

Yellow onions, sliced

Directions

1. Bring 2 cups water, fish pieces, turmeric powder, fish sauce, smashed garlic and bundle of lemongrass to a boil.
2. Simmer for 20 minutes until fish flakes easily.
3. Remove fish from broth, set aside to cool and discard lemongrass.
4. Add 2 more cups of water and toasted rice paste to broth and simmer gently.
5. Debone cooled fish, flake and set aside.
6. Heat oil and stir-fry Aromatics paste for 2 minutes until fragrant.
7. Add turmeric, chili powder, flaked fish, stir-fry for 5-7 minutes and add to soup.
8. Stir soup well, add a cup of simmering water and bring to a boil.
9. Blend cooked channa dal along with remaining water and strain into soup.
10. Add white pepper, pearl onions, sliced and whole hard-boiled eggs to soup.
11. Adjust salt with fish sauce and simmer for 15-20 minutes.

To serve, place a serving of rice noodles in a large soup bowl with a generous ladling of fish soup, a whole egg and pearl onions, and top with garnishes of choice.

Enjoy!

Original Source: Mohinga