Burmese Mohinga

Ingredients

• 500g firm white fish (or 2 cans tuna)
• For paste: 2 onions, 4 garlic, 1 thumb ginger, 2 lemongrass stalks (white part), 1 tsp turmeric
• 3 tbsp gram flour
• 1 tbsp paprika
• 3 tbsp fish sauce
• 2 litres fish stock or water
• 1 banana stem or 1 small banana flower (optional)
• 3 tbsp oil
• For noodles and toppings: 300g rice vermicelli, hard-boiled eggs, fried split peas, coriander, lime, chilli flakes, fish sauce

Instructions

1. Poach the fish in stock for 8 minutes; flake.
2. Blend the paste ingredients.
3. Fry the paste in oil with paprika; cook 10 minutes.
4. Add gram flour; cook 2 minutes more (it thickens).
5. Combine with the fish stock and flaked fish; simmer 20 minutes.
6. Season with fish sauce.
7. Cook the vermicelli.
8. Build bowls: noodles, ladle of fish broth, halved egg, fried split peas, coriander, chilli flakes, lime.

Serving suggestions

• Traditionally a breakfast — but eaten any time.

Storage & reheating

Broth keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions