Mohinga (Burmese Rice Noodle Soup)

Ingredients

• 1 tbsp coconut oil
• 1 shallot (chopped)
• 1 tsp shrimp paste
• 1 inch galangal (about 1 inch; the source lists 1 inch each of galangal and ginger)
• 1 inch ginger (about 1 inch)
• 10 cup water (or enough to completely cover the fish)
• 2 catfish or other white-meat freshwater fish (whole fish, about 1 lb each; heads separated before cooking, with heads retained for the stock)
• 1 stalk lemongrass (chopped into 2-inch lengths)
• 0.5 tbsp fish sauce (more to taste)
• 0.5 tbsp tamarind paste (more to taste; dissolve in hot water and strain if it contains shell pieces)
• 1 tsp salt (more to taste)
• 8 oz rice vermicelli
• 4 hard-boiled eggs (sliced in half lengthwise)
• fish and rice fritters (served alongside; the source refers to a separate recipe and provides no quantity or ingredients here)
• 1 handful cilantro (finely chopped)
• 1 lime (juice one half; cut the other half into wedges)

Steps

1. 1

   Separate the heads from the fish before beginning, retaining the heads for the stock. Set the fish bodies aside.

2. 2

   Warm the coconut oil in a stockpot over medium heat for 1–2 minutes.

3. 3

   Add the chopped shallot and sauté for about 3 minutes, until softened and aromatic.

4. 4

   Add the shrimp paste, galangal, and ginger. Sauté for another 3 minutes, until the shrimp paste smells slightly toasted.

5. 5

   Add the fish bodies and heads to the pot, then add enough water to completely cover the fish—about 10 cups.

6. 6

   Simmer, adjusting the heat as needed to prevent a rolling boil, for about 10 minutes, until the fish is cooked through and begins to flake.

7. 7

   Remove the cooked fish from the pot and set it aside to cool. Continue simmering the heads in the pot while the fish cools.

8. 8

   When the fish is cool enough to handle, gently remove the meat from the fish with clean hands and discard the skin. Refrigerate the fish meat while preparing the fritters.

9. 9

   Return the fish carcasses, with the skins removed, to the pot. Add the chopped lemongrass.

10. 10

    Simmer the stock for another hour.

11. 11

    During the stock’s final hour, prepare and cook the fish-and-rice fritters according to their separate recipe.

12. 12

    If needed, prepare the hard-boiled eggs, then slice each egg in half lengthwise.

13. 13

    Prepare the rice vermicelli by dipping it in boiling water for 3 minutes. Drain, rinse with cold water, and set aside.

14. 14

    Check the tamarind paste for shell pieces. Mix the paste with a little hot water until dissolved, then strain it and discard any shells.

15. 15

    After the stock has simmered for an hour, strain it through a fine sieve or colander and discard the solids.

16. 16

    Return the strained broth to the stove and continue to simmer. Add the fish sauce, prepared tamarind paste, and salt.

17. 17

    Taste the broth and add more fish sauce, tamarind paste, or salt as desired.

18. 18

    Cut the lime in half. Squeeze the juice from one half into the broth or serving preparation, and cut the other half into wedges.

19. 19

    To serve, divide the vermicelli among four bowls and pour the hot broth over it.

20. 20

    Top each bowl with chopped cilantro and half of a hard-boiled egg. Serve with the fish-and-rice fritters and lime wedges.

Notes

The source says catfish is traditional, but another freshwater white fish may be used. Ask a fish market to keep the heads on so they can be used for stock. The fish-and-rice fritter recipe is referenced but not included in the supplied source, so its ingredients and method cannot be extracted here. The soup is served warm.

Nutrition per serving

• main
• soup
• noodles
• Burmese
• Southeast Asian
• breakfast
• dairy-free
• gluten-free