World Cuisines

Mohinga

Myanmar

Myanmar's breakfast of champions: rice noodles in a peppery catfish broth thickened with chickpea flour, dressed with crisp fritters, banana stem, eggs and lime.

What it is

Myanmar's breakfast of champions: rice noodles in a peppery catfish broth thickened with chickpea flour, dressed with crisp fritters, banana stem, eggs and lime. Ingredients: rice noodles, catfish, chickpea flour, lemongrass, ginger, garlic, onion, fish sauce, ngapi (fish paste), turmeric, banana stem, bean sprouts, cilantro, boiled eggs, gourd fritters, lime, chile flakes. Recipe: 1) Poach fish in lemongrass water; flake; simmer bones for broth. 2) Fry aromatics with turmeric; add broth and chickpea slurry. 3) Add banana stem and fish; simmer until rich. 4) Blanch noodles; ladle broth over. Serve: customised at the table — lime, chile, fritters, herbs — at market stalls from dawn. Flavor: fishy depth, gentle heat, lemon-bright. History: mohinga is eaten nationwide, with Rakhine's spicier style and delta styles competing; it is Myanmar's de facto national dish. See also: Lahpet Thoke, Shan Noodles.

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