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Burmese Noodles With Fish Sauce Recipe
(mohinga)
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RECIPES OF BURMA
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One of
Burma's popular soup dish, served over thin rice vermicelli. Found everywhere,
often by hawkers with portable charcoal cookers attached to one end of a bamboo
carrying pole and the ingredients arranged in a box at the other end.
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Ingredients : |
| 750 g |
Cooked rice vermicelli, soaked in water |
| 750 g |
White fish meat |
| 200 g |
Chinese cabbage, chopped |
| 150 g |
Celery leaves, chopped |
| 1,850 ml |
Water |
| 10 stalks |
Spring onions, chredded |
| 6 cloves |
Garlic, crushed |
| 5 cm |
Fresh root ginger |
| 2 stalks |
Lemongrass, quartered |
| 2 pieces |
Medium onions, finely chopped |
| 2 tbsp |
Fish sauce |
| 2 tbsp |
Tamarind soaked in 60ml boiling water |
| 1 tsp |
Turmeric powder |
| - |
Salt |
| - |
Chili sauce |
| - |
Hardboiled eggs, slice |
| - |
Fresh coriander leaves, chopped |
| - |
Wedges of lemon or lime |
| - |
Shredded banana or ginger flowers |
Method :
- Put fish meat into pan or wok with lemongrass and water,
bring to a boil and cook until fish is tender, then lift fish out and continue boiling stock
for another 15 minutes or so.
- Flake fish and put into another pan or wok. Strain stock
over fish, discarding any bones and lemongrass, then season with turmeric, salt, fish sauce,
ginger and garlic and cook on low heat for approx. 30 minutes.
- Add spring onions, cabbage, celery and finely chopped onion
and cook until vegetables are tender. Keep simmered over very low heat.
- Drain and divide vermicelli equally into five or six bowls.
- Add a little of the tamarind juice (soaked earlier) and
chili sauce.
- Arrange the egg slices, chopped coriander, lemon or lime
wedges and shredded banana or ginger flower on the vermicelli.
- Pour on a generous serving of the piping hot fish sauce over
the vermicelli, serve immediately.
| Note:
Mohinga should be served with several crispy
or crunchy accompaniments. |
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