Mohinga

Okay, let’s dive into Mohinga!

About Mohinga:

Mohinga is Myanmar’s national dish, a flavorful and complex fish soup. It’s typically made with small, firm fish (often Nile perch or similar), rice noodles, lemongrass, ginger, turmeric, and a distinctive shrimp paste (hti). It’s a deeply comforting and subtly spicy soup, enjoyed especially for breakfast, and is a true taste of Myanmar.

Mohinga Recipe (Simplified – Traditional versions can be more involved!)

Yields: 4-6 servings
Prep time: 30 minutes
Cook time: 45-60 minutes

Ingredients:

• Fish: 1.5 – 2 lbs firm white fish fillets (such as tilapia, catfish, or sea bass), cut into 2-inch chunks
• Rice Noodles: 8 oz dried rice noodles (wide, flat noodles are traditional)
• Shrimp Paste (Hti): 2-3 tablespoons (adjust to your spice preference – this is key to the flavor!)
• Lemongrass: 2-3 stalks, finely chopped (white part only)
• Ginger: 1-2 inches, peeled and grated
• Turmeric: 1 teaspoon
• Shallots: 3-4, thinly sliced
• Garlic: 3 cloves, minced
• Vegetable Oil: 2 tablespoons
• Coconut Milk: 1 can (13.5 oz) full-fat coconut milk
• Vegetable Broth: 4 cups (or water)
• Fish Sauce: 2-3 tablespoons (to taste)
• Sugar: 1-2 teaspoons (to balance flavors)
• Lime Wedges: For serving
• Bean Sprouts: 1 cup (optional, for garnish)
• Chili Peppers: 1-2, sliced thinly (optional, for heat)

Instructions:

1. Prepare the Paste: In a mortar and pestle (ideal) or a small bowl, mash the shrimp paste (hti) with a little bit of the vegetable broth until it forms a smooth paste. This is critical for developing the complex flavor.

2. Sauté Aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the shallots and garlic and sauté for 2-3 minutes, until fragrant. Add the lemongrass and ginger and cook for another minute.

3. Add Paste & Spices: Add the prepared shrimp paste mixture to the pot and stir well. Add the turmeric and cook for 30 seconds, stirring constantly, to bloom the spices.

4. Simmer the Soup: Pour in the coconut milk and vegetable broth. Bring to a gentle simmer.

5. Cook the Noodles: Add the rice noodles to the simmering broth. Cook for 5-7 minutes, or until the noodles are tender but still slightly firm (al dente).

6. Add Fish: Gently add the fish chunks to the soup. Simmer for 3-5 minutes, or until the fish is cooked through and flakes easily with a fork. Do not overcook.

7. Season: Season with fish sauce and sugar to taste. Adjust seasoning to your preference – it should be savory, slightly sweet, and have a deep, umami flavor.

8. Serve: Ladle the Mohinga into bowls. Garnish with bean sprouts (if using), chili peppers, and a wedge of lime. Encourage diners to squeeze the lime juice into the soup just before eating.

Notes:

• Hti (Shrimp Paste): This is the defining ingredient. It’s intensely flavorful, so start with a smaller amount and add more to taste. It has a very strong smell, so work in a well-ventilated area.
• Spice Level: Adjust the amount of shrimp paste and chili peppers to your liking.
• Variations: Some recipes include other vegetables like green beans or eggplant.

Would you like me to provide any more details, such as variations on the recipe or information about the history and cultural significance of Mohinga?

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