Burmese fish noodle soup (Mohinga)
- Number of Servings: 6
Ingredients
For soup base:1 large onions, chopped1 whole garlic, chopped2”ginger root, finely chopped2 tbsp paprika powderIngredients:2 lb small rice Vermicelli1/4 tsp turmeric3 lb catfish fillet or nugget, finely chopped1 tbsp ground black pepper2 tbsp fish sauce5 tbsp vegetable oil4 quart water3 sticks of lemon grass cut in half1 can of banana stem, sliced (optional)1/2 lb fish cake, diced5 onions, quartered1/2 cup rice powder, chickpeas powder or Semolina Flour dissolved in 1 cup water2 tsp saltGarnish:6 boiled eggs, halved6 branches cilantro, coarsely chopped for garnishSome roasted chili flake for garnish10 Split chickpeas fried for garnishSome fried garlic flake and oil
1. Add garlic, onion, ginger, and paprika in a small food processor and chop until pasty (peanut butte consistency).
2. Heat oil in large stock pot and sauté chili paste with turmeric till fragrant for 5 minutes.
3. Stir in catfish, then add black pepper, fish sauce, and continue to stir for 10 minutes.
4. Add water, banana stem, and lemon grass brings to boil. Reduce heat and simmer for three hours.
5. Add more water if the stock needs more. Add quartered onions, fish cake and rice/chickpeas/semolina flour and bring liquid to a boil, at the same time stirring and scraping the bottom of the pot to prevent lumping and sticking the bottom of the stock pot. Taste the stock and add additional salt to your own preference.
Cook rice Vermicelli with water according to package directions. Do not overcook the Vermicelli as it will impact the taste of the finished soup. Once cooked, drain and divide into 6 to 8 bowls, add fish stock, garnish with chopped cilantro, pieces of chickpeas fried, boiled egg, fried garlic, oil and chili flake for some heat.
Cook rice Vermicelli with water according to package directions. Do not overcook the Vermicelli as it will impact the taste of the finished soup. Once cooked, drain and divide into 6 to 8 bowls, add fish stock, garnish with chopped cilantro, pieces of chickpeas fried, boiled egg, fried garlic, oil and chili flake for some heat.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user YCMARIACHEN.
2. Heat oil in large stock pot and sauté chili paste with turmeric till fragrant for 5 minutes.
3. Stir in catfish, then add black pepper, fish sauce, and continue to stir for 10 minutes.
4. Add water, banana stem, and lemon grass brings to boil. Reduce heat and simmer for three hours.
5. Add more water if the stock needs more. Add quartered onions, fish cake and rice/chickpeas/semolina flour and bring liquid to a boil, at the same time stirring and scraping the bottom of the pot to prevent lumping and sticking the bottom of the stock pot. Taste the stock and add additional salt to your own preference.
Cook rice Vermicelli with water according to package directions. Do not overcook the Vermicelli as it will impact the taste of the finished soup. Once cooked, drain and divide into 6 to 8 bowls, add fish stock, garnish with chopped cilantro, pieces of chickpeas fried, boiled egg, fried garlic, oil and chili flake for some heat.
Cook rice Vermicelli with water according to package directions. Do not overcook the Vermicelli as it will impact the taste of the finished soup. Once cooked, drain and divide into 6 to 8 bowls, add fish stock, garnish with chopped cilantro, pieces of chickpeas fried, boiled egg, fried garlic, oil and chili flake for some heat.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user YCMARIACHEN.
Nutritional Info Amount Per Serving
- Calories: 1,150.6
- Total Fat: 30.3 g
- Cholesterol: 305.0 mg
- Sodium: 664.1 mg
- Total Carbs: 152.2 g
- Dietary Fiber: 9.9 g
- Protein: 68.6 g
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