Mohinga (Burma)
Mohinga is Burma’s beloved national dish, a comforting and flavourful fish noodle soup that’s enjoyed by locals as a breakfast staple or any-time meal. Made with a rich broth of fish, lemongrass, garlic, and spices, it’s poured over rice noodles and topped with crispy fritters and fresh herbs. Thank you, Rice Over Everything, for your help!
For the mohinga
- Rice flour 2 tbsp
- Gram flour 5 tbsp
- garlic 6 cloves, peeled
- ginger thumb-sized piece, peeled
- 3 lemongrass stalks
- 6 tbsp vegetable, sunflower or peanut oil
- 3 medium onions, thinly chopped
- 1 tbsp paprika
- 2 tsp turmeric powder
- 1–2 tsp chilli powder
- fish sauce 2–3 tbsp, plus extra to season
- mackerel in brine 1 x 200 g tin (if you can’t find pilchards use tinned sardines)
- 6 shallots or small onions, trimmed, peeled and left whole
- black pepper
For the crackers (makes approximately 10)
- 250g chana dal (or yellow split peas), soaked overnight or for at least 4 hours
- 2 tbsp rice flour
- 1 tbsp glutinous rice flour
- ½ tsp salt
- ⅓ tsp garlic powder
- ⅓ tsp ginger powder
- A pinch of ground turmeric
- 250ml cold water
- Vegetable, sunflower, or peanut oil for deep-frying
To serve
- Dried rice vermicelli 400g (0.8–1mm size), cooked, rinsed with cold water
- 3 limes, cut into wedges
- garlic oil
- chilli flakes or chilli oil
- 6 hard-boiled eggs, cut in half
- coriander leaves
- 1 batch crispy chana dal crackers
- fish sauce to taste
- 20g crispy fried onions
- 30g crispy fried garlic
Step 1: Crackers
To prepare the chana dal crackers, drain the soaked chana dal in a colander, rinse it with cold water, and drain again.
Step 2
Transfer the dal to a large bowl and combine it with the flours, baking powder, salt, garlic, ginger, and turmeric powder. Gradually mix in the cold water until the batter reaches the consistency of whole milk.
Step 3
Pour vegetable oil into a non-stick frying pan to a depth of about 3cm and set it over a low to medium heat. To check if the oil is ready, place a piece of dal in it; if it gently sizzles without rising to the surface, the oil is ready.
Step 4
Stir the batter well with a ladle before scooping out a portion and slowly pouring it into the pan, keeping the ladle close to the oil's surface. The batter should sink to the bottom of the pan, forming a flat, round cracker.
Step 5
Cook for another 4–5 minutes, flipping them over until they are nicely golden and crisp. Carefully remove the crackers from the pan, allowing any excess oil to drain, and place them on a plate lined with kitchen paper.
Step 6: Mohinga
For the mohinga, begin by preparing the flour. Sift the flours together into a bowl. Heat a dry frying pan over medium heat and add the flours in an even layer, toasting them for 3-4 minutes until fragrant.
Step 7
Gently toss the flours and keep the pan moving to prevent burning, as the flours can blacken quickly. Allow the flours to cool before transferring them back to the bowl. Gradually whisk in 500ml of cold water until combined, then set aside.
Step 8
Next, place the noodles in a heatproof bowl or container and submerge them in just-boiled water. Use chopsticks or a fork to untangle them, then let them soak for 15 minutes. Drain in a colander and rinse thoroughly with cold running water. Leave them in the colander to continue draining.
Step 9
Now, prepare the spice paste by blitzing the garlic, ginger, lemongrass, and coriander stems in a food processor or blender until smooth. In a stockpot, heat the remaining 6 tablespoons of oil over medium-high heat, then add the spice paste along with the remaining spices. Stir-fry for 3-4 minutes until fragrant.
Step 10
Add the contents of the tin of pilchards, including the brine, and mash the fish until smooth, stirring to combine with the spice paste. Add the fish sauce and mix well, then incorporate the toasted flour liquid.
Step 11
Pour in another 2 litres of water, reduce the heat to low, and let the broth simmer for an additional 1½ hours. After this, add the shallots and simmer for another 30 minutes until they soften and turn translucent while remaining whole.
Step 12
Once cooked, season with a good grinding of black pepper and adjust the seasoning with a bit more fish sauce.
Step 13
Place some drained rice noodles into individual serving bowls, ladle the hot soup over them, and finish with a squeeze of lime, a drizzle of garlic oil, and some chilli to taste. Top with boiled eggs, coriander leaves, and broken-up crackers. Serve immediately.