The Burmese Mohinga recipe, a popular dish, is often cited as the best example of Burma cuisine. Sometimes referred to as Myanmar’s national cuisine, this fish soup is a satisfying blend of soft fish, thick broth, and thin rice noodles. From the busiest of cities to the smallest of villages, Mohinga may be seen on street corners and at the dinner tables of its citizens. You’ll be able to reproduce the delectable tastes of Burma in your own home by following the steps outlined in this genuine Burmese Mohinga recipe.
Poach the fish in water seasoned with spices like lemongrass, ginger, and shallots and cook it until it flakes easily. Fish takes around 10 to 15 minutes to cook until it is flaky when tested with a fork and is done. Take the fish out of the soup and let it cool before flaking it up into little pieces. To make a delicious soup foundation, set aside the fragrant poaching liquid.
The fragrant paste is the key to unlocking Mohinga’s rich taste profile. Prepare a smooth paste by combining ingredients like lemongrass, ginger, garlic, shallots, and red chilies in a food processor or mortar and pestle. This blend will establish the groundwork for the soup’s complex flavor.
Put the paste and oil in a big saucepan and cook it over medium heat. For the best taste, cook the paste for a few minutes while stirring regularly to bring out all of its ingredients. After the paste has developed a pleasant aroma and has darkened in color, it’s time to add the poaching liquid you set aside. Bring the ingredients to a simmer and cook for 10 to 15 minutes to allow the flavors to meld.
The velvety consistency of this Burmese Mohinga recipe is achieved by adding a mixture of rice flour and water to the boiling broth and whisking constantly to avoid clumping. The rice flour will help the soup thicken, creating a velvety texture that will make your mouth water. To blend flavors and thicken the soup, continue cooking the stock for another 10 to 15 minutes.
Now that the soup stock is ready, you may add the flaked fish to the Mohinga. Carefully incorporate the fish into the soup without crushing the delicate parts. Let the fish to soak in the soup’s flavorful liquid by continuing to simmer it for a few minutes.
Rice noodles should be cooked per package directions while the soup is simmering. They should be delicate but still somewhat hard, since they will lose some of their bite when added to the boiling soup. The noodles should be rinsed and drained before being put aside.
The Burmese Mohinga recipe is best served with a heaping helping of the rice noodles. Pour the hot fish broth over the noodles and divide the delicate fish evenly among the servings. Sliced hard-boiled eggs, chopped cilantro, lime wedges, and crispy fried onions are just a few of the toppings that would go well with this meal.
The Burmese Mohinga recipe creates a dish that has become synonymous with Myanmar and its cuisine. By adhering to this step-by-step guide, you can bring the warm and pleasant flavor of Mohinga to your own table. Have fun with your loved ones while enjoying this tasty cuisine.
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3 Reasons People Love The Burmese Mohinga Recipe
1. Rich, Complex Flavor Profile: Burmese Mohinga’s popularity may be attributed, in part, to the depth and complexity of its taste. The aromatic lemongrass, ginger, garlic, and onions combine with the fish broth to give this soup its distinctive taste. The inclusion of chickpea flour gives the broth a creamy and somewhat thick texture, while the use of fish sauce, turmeric, and chili flakes adds depth and complexity to the soup. Brightness and freshness are also contributed by the use of fresh herbs like cilantro, mint, and scallions. All these tastes work together to provide a meal that can be enjoyed at any time of day.
2. Comforting and Satisfying: Burmese Mohinga’s popularity stems, in part, from the fact that it’s a hearty and filling meal. The soup is thick and satisfying, and the rice noodles, fried chickpea fritters, and hard-boiled eggs round out the meal well. To add crunch and spice, the soup is often served with chile oil and crispy fried onions. If you’re looking for a hearty meal that will fill you up and make you feel good, look no further than Mohinga.
3. Cultural Significance: The cultural importance of Burmese Mohinga has earned it widespread acclaim. It’s a mainstay in Burmese cooking and widely celebrated as Myanmar’s national dish. Mohinga is most commonly consumed in the morning, but it can also be consumed at other times of the day as a snack or light meal. It is a staple food in Burmese households and has great cultural and historical significance. Burmese Mohinga is a must-try for foodies who want to learn more about other cultures via their plates.
How To Make Our Burmese Mohinga Recipe Recipe
Ingredients: (8 Servings)
For the Fish Broth:
2 lbs white fish (such as cod or tilapia)
1 onion, chopped
4 cloves garlic, minced
2 stalks lemongrass, bruised and chopped
1-inch piece ginger, peeled and sliced
1 tbsp turmeric powder
2 tbsp fish sauce
8 cups water
For the Soup:
1 onion, chopped
4 cloves garlic, minced
2 tbsp vegetable oil
1 tbsp turmeric powder
1 tsp chili flakes (or to taste)
2 cups chickpea flour
1 lb rice noodles
4 hard-boiled eggs, peeled and sliced
1/4 cup chopped cilantro
1/4 cup chopped mint
1/4 cup chopped scallions
Fried chickpea fritters (optional)
Fried onions and chili oil, for serving
Instructions:
1. To make the fish broth, combine the fish, onion, garlic, lemongrass, ginger, turmeric, fish sauce, and water in a large pot. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.
2. Remove the fish from the broth and set it aside to cool. Strain the broth through a fine-mesh sieve and discard the solids. Return the broth to the pot and keep it warm on low heat.
3. Once the fish has cooled, remove any bones and skin and shred the meat into bite-sized pieces. Set aside.
4. In a separate pan, heat the vegetable oil over medium-high heat. Add the chopped onion and garlic and sauté until soft and fragrant, about 5 minutes.
5. Add the turmeric powder and chili flakes to the pan and stir to combine.
6. In a bowl, whisk together the chickpea flour and 2 cups of water until smooth. Add the chickpea mixture to the pan and stir continuously to prevent lumps from forming.
7. Add the fish broth to the pan, stirring to combine. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the soup has thickened.
8. Cook the rice noodles according to the package instructions and divide them among 8 serving bowls.
9. Add the shredded fish to the soup and cook for another 2-3 minutes until heated through.
10. Ladle the soup over the noodles in each bowl. Top with sliced hard-boiled eggs, chopped cilantro, mint, and scallions. Serve with fried chickpea fritters, fried onions, and chili oil on the side.
Nutritional Information For The Burmese Mohinga Recipe
Calories: 460
Carbohydrates: 54g
Protein: 35g
Fat: 11g
Saturated Fat: 2g
Cholesterol: 186mg
Sodium: 674mg
Potassium: 695mg
Fiber: 6g
Sugar: 4g
Prep Time: 30-40 minutes
Cooking Time: 60-70 minutes
Pots, Pans, and Cooking Equipment Needed for The Burmese Mohinga Recipe
Large pot for making fish broth
Fine-mesh sieve for straining broth
Large pan for sautéing onions and garlic
Whisk for mixing chickpea flour slurry
Bowl for mixing chickpea flour slurry
Cutting board
Sharp knife
Serving bowls
Ladle
Best Way to Store Leftovers From The Burmese Mohinga Recipe
Leftover Burmese Mohinga can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, transfer the soup to a pot and add a splash of water or fish broth to thin it out. Bring the soup to a boil, then reduce the heat and simmer for a few minutes until heated through. Alternatively, the soup can be reheated in the microwave in a microwave-safe dish, stirring occasionally.
Substitutions For The Burmese Mohinga Recipe
Fish: can be substituted with shrimp or crab meat for a seafood version.
Chickpea flour: can be substituted with rice flour or all-purpose flour, but the texture of the soup may differ slightly.
Fried chickpea fritters: can be omitted for a simpler version of the soup.
Substitutions for a Vegetarian Version of The Burmese Mohinga Recipe
Omit the fish and use vegetable broth instead of fish broth.
Add more vegetables such as carrots, cabbage, or mushrooms for added texture and flavor.
Replace the fish sauce with soy sauce or a vegetarian fish sauce.
Tips and Tricks for Easier Creation
Prepare the fish broth ahead of time to save time on cooking day.
Use a food processor or blender to finely chop the onion, garlic, lemongrass, and ginger for the fish broth.
Use pre-cooked and peeled hard-boiled eggs to save time on cooking day.
The soup can be made thicker or thinner by adjusting the amount of chickpea flour slurry added to the broth.
If the soup is too thick, add more water or fish broth to thin it out.
Side Dishes and Desserts For The Burmese Mohinga Recipe
Fried chickpea fritters
Fried onions
Chili oil
Steamed rice or sticky rice
Crispy fried noodles
Vegetable stir-fry
How To Serve The Burmese Mohinga Recipe
Ladle the hot soup over a bowl of cooked rice noodles.
Top with sliced hard-boiled eggs, chopped cilantro, mint, and scallions.
Serve with fried chickpea fritters, fried onions, and chili oil on the side.
Enjoy hot as a main dish or light meal.
FAQs About The Burmese Mohinga Recipe
What is Burmese Mohinga?
Burmese Mohinga is a traditional fish-based soup that is considered the national dish of Myanmar. It is made with a flavorful fish broth that is thickened with chickpea flour and flavored with aromatic spices such as lemongrass, ginger, and turmeric. The soup is typically served over rice noodles and garnished with hard-boiled eggs, fresh herbs, and fried chickpea fritters.
Is the Burmese Mohinga recipe spicy?
Burmese Mohinga can be mildly spicy, depending on the amount of chili flakes used in the recipe. However, the spiciness can be adjusted to taste.
Can the Burmese Mohinga recipe be made vegetarian?
Yes, Burmese Mohinga can be made vegetarian by omitting the fish and using vegetable broth instead. Tofu or vegetables such as carrots or mushrooms can also be added for added texture and flavor.
How long does it take to make Burmese Mohinga?
Preparation for Burmese Mohinga can take approximately 30-40 minutes, while cooking can take approximately 60-70 minutes.
Can the Burmese Mohinga recipe be made ahead of time?
The broth for Burmese Mohinga can be made ahead of time and stored in the refrigerator for up to 3 days. The soup can also be made ahead of time and stored in the refrigerator for up to 3-4 days. To reheat, add a splash of water or fish broth to thin it out and heat on the stove or in the microwave.
Final Thoughts
The Burmese Mohinga recipe, is a classic noodle soup served as a morning staple in Burma, is one of my all-time favorite dishes. When foraying into Southeast Asian food, I came upon this dish, which has since become a family favorite.
Mohinga has incredible tastes. Fish, lemongrass, ginger, garlic, and other herbs and spices come together to create a thick, flavorful soup. Chickpea flour adds a little thickness to the soup and a nutty taste that goes well with the rest of the ingredients.
The adaptability of this recipe is one of its many strengths. To make it more unique, try using a variety of fish, veggies, and seasonings. In addition to being delicious, this recipe is simple to make and uses ingredients that can be found at almost any supermarket.
The Burmese Mohinga recipe is not only tasty but it has deep cultural importance. It is thought to have originated during the ancient Pyu dynasty, and it is often served during festivals and religious rituals in Myanmar. You may taste a little bit of Myanmar’s rich cultural past via this dish.
The Burmese Mohinga recipe creates a dish is one you should definitely try. This recipe stands out from the crowd because to its nuanced tastes, adaptability, and cultural relevance.
Burmese Mohinga
Equipment
- Large pot for making fish broth
- Fine-mesh sieve for straining broth
- Large pan for sautéing onions and garlic
- Whisk for mixing chickpea flour slurry
- Bowl for mixing chickpea flour slurry
- Cutting board & Sharp knife
- Serving bowls
- Serving bowls
Ingredients
For the Fish Broth:
- 2 lbs. white fish (such as cod or tilapia)
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 stalks lemongrass, bruised and chopped
- 1 inch piece ginger, peeled and sliced
- 1 tbsp turmeric powder
- 2 tbsp fish sauce
- 8 cups water
For the Soup:
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tbsp turmeric powder
- 1 tsp chili flakes (or to taste)
- 2 cups chickpea flour
- 1 lb. rice noodles
- 4 hard-boiled eggs, peeled and sliced
- ¼ cup chopped cilantro
- ¼ cup chopped mint
- ¼ cup chopped scallions
- Fried chickpea fritters (optional)
- Fried onions and chili oil, for serving
Instructions
- To make the fish broth, combine the fish, onion, garlic, lemongrass, ginger, turmeric, fish sauce, and water in a large pot. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.
- Remove the fish from the broth and set it aside to cool. Strain the broth through a fine-mesh sieve and discard the solids. Return the broth to the pot and keep it warm on low heat.
- Once the fish has cooled, remove any bones and skin and shred the meat into bite-sized pieces. Set aside.
- In a separate pan, heat the vegetable oil over medium-high heat. Add the chopped onion and garlic and sauté until soft and fragrant, about 5 minutes.
- Add the turmeric powder and chili flakes to the pan and stir to combine.
- In a bowl, whisk together the chickpea flour and 2 cups of water until smooth. Add the chickpea mixture to the pan and stir continuously to prevent lumps from forming.
- Add the fish broth to the pan, stirring to combine. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the soup has thickened.
- Cook the rice noodles according to the package instructions and divide them among 8 serving bowls.
- Add the shredded fish to the soup and cook for another 2-3 minutes until heated through.
- Ladle the soup over the noodles in each bowl. Top with sliced hard-boiled eggs, chopped cilantro, mint, and scallions. Serve with fried chickpea fritters, fried onions, and chili oil on the side.
Notes
Tips and Tricks
Prepare the fish broth ahead of time to save time on cooking day. Use a food processor or blender to finely chop the onion, garlic, lemongrass, and ginger for the fish broth. Use pre-cooked and peeled hard-boiled eggs to save time on cooking day. The soup can be made thicker or thinner by adjusting the amount of chickpea flour slurry added to the broth. If the soup is too thick, add more water or fish broth to thin it out.Nutrition
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