Mohinga is a traditional Myanmar (Burmese) recipe for a classic all day breakfast dish of rice vermicelli cooked in fish stock with banana stems that's thickened with chickpea flour and crushed, toasted rice. The full recipe is presented here and I hope you enjoy this classic Myanmar version of: Mohinga.
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This is a classic Burmese breakfast dish that, these days, is often served as an 'all-day breakfast' in many towns and cities.
Ingredients:
500g rice vermicelli
750ml fish stock
50g chickpea flour (gram flour)
50g toasted rice, crushed
2 stalks of lemongrass, chopped
60g banana stem, finely sliced
1 onion, finely sliced
1cm length of ginger, peeled and grated
3 garlic cloves, crushed
2 tbsp fish paste (or shrimp paste)
freshly-ground black pepper, to taste
2 red chillies, finely chopped
oil for frying
To Garnish:
crushed chillies, to taste
4 tbsp crisp-fired onions
4 tbsp coriander leaves, chopped
2 tbsp fish sauce (Nam Pla)
lime juice, to taste
boiled egg, halved or quartered
Method:
Heat a little oil in a wok and use to fry the onion, banana stem, ginger, garlic, chillies and fish paste for about 8 minutes, or until the onion has softened. Add the stock then whisk in the chickpea flour and toasted rice. Bring to a boil and cook for 5 minutes to thicken. Reduce to a simmer and cook for a further 15 minutes, or until the banana stems are almost tender.
Season with black pepper then add the vermicelli. Continue cooking for about 10 minutes, or until the vermicelli has cooked. This can be kept simmering gently for a long time, but is best if ladled immediately into soup bowls and serve, decorated with your choice of garnish.
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