Burmese Mohinga Recipe

Cooking Directions

• STEP 1.In a pot, cook the catfish with water, lemongrass, ginger, and turmeric powder.
• STEP 2.Remove the catfish and shred the meat, discarding the bones.
• STEP 3.In the same pot, add onion, garlic, fish sauce, and chickpea flour.
• STEP 4.Simmer the soup for 30 minutes, then add the shredded catfish and cook for another 10 minutes.
• STEP 5.Cook the rice noodles according to the package instructions.
• STEP 6.Serve the soup over the rice noodles and garnish with cilantro, lime, and sliced onions.

Cooking Tips

• You can use any firm white fish as a substitute for catfish.
• Adjust the seasoning according to your taste preference.
• The soup can be stored in the refrigerator for up to 3 days.

Storage and Serving

• Serve the Burmese Mohinga with crispy fried fritters and garnish with cilantro, lime, and sliced onions.
• Leftover soup can be stored in an airtight container in the refrigerator.
• Reheat the soup before serving and add fresh garnishes.