Ingredients
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For Broth
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12 oz tilapiaor other white fish
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1 medium yellow onion
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8 cups water
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3 cloves garlicminced
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2 Tbsp vegetable oil
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1 Tbsp turmeric
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1 tsp paprika
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6 Tbsp fish sauce
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2 stalks lemongrass
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2 tsp (1 packet) dashi powderI ordered on Amazon
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6 Tbsp rice flourdivided
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To Assemble
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1 package rice vermicellicooked according to package
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2 large eggsboiled, shelled and halved
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1 small bunch cilantrochopped
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2 scallionssliced
Directions
Mohinga is the national dish of Myanmar (formerly Burma), and apparently was traditionally most commonly eaten as a breakfast food. Burmese cuisine is not as well known as that of some of it’s neighbors, thanks to the military junta that has kept the country on lockdown since 1962. According to an account from Extra Crispy, Mohinga was popularized as a working class meal in the late 19th century under British rule, and remained a fixture during the post-WWII Japanese occupation and the subsequent period of independence. After the 1962 coup, Mohinga vendors were some of the only entrepreneurs allowed to operate under the junta. Due to widespread economic hardship, popular dishes tend to be cheap and filling, and Mohinga is no exception. In fact, the price of a bowl of Mohinga is said to be the weathervane for the cost of living, as a gallon of milk is in America. Right now a bowl from a street vendor runs around 300 kyats, roughly 25 cents. While this might sound like a steal by our standards, keep in mind that it is in relation to a $3 a day equivalent minimum wage.
While we didn’t eat it for breakfast, we found this to be a delightful comfort food. I significantly cut down on the amount of oil in the original recipe, but I will note that due to the dasha powder and fish sauce this dish incredibly high in sodium – make sure to drink lots of water!
Recipe Source: Lime & Cilantro
Steps
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1
Done
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BrothCut out the bottom 2-inch of your lemon grass stalks, and slice the cut stems as thin as possible. Pound the rest of the lemongrass stalks vigorously and cut then in about 3 inch lengths. We will use the slivered lemongrass rings for sautéing and the larger pieces in the stock. |
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2
Done
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Make the stock by bringing 8 cups water to a boil and adding dashi powder and 1 Tbsp fish sauce. Drop in your pounded lemongrass stalks and fish fillet. Simmer for about 10 minutes until the fish is thoroughly cooked. |
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3
Done
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Meanwhile, heat the oil in a large sauté pan over medium-high heat. Add chopped onions, garlic, and slivered lemongrass. Turn down the heat to medium-low, add in turmeric, paprika, 1 tablespoon of fish sauce, and a dash of salt. Cook under medium heat for about 5 minutes, stirring occasionally. |
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4
Done
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Once the fish is cooked, remove from the stock and gently flake into pieces. Add the fish pieces into the sauté pan. Sauté the fish together with the onions for about 10 minutes, stirring to ensure it doesn't burn. |
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5
Done
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Drop in the fish mixture into the stock pot, and bring the stock to a boil. Put in 4 more tablespoons of fish sauce. Add in rice flour while stirring. Bring it to a boil, and let the stock simmer for about 15 minutes or until the broth has drastically thickened. |
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6
Done
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AssemblySplit vermicelli into four bowls. Top with fish broth. Garnish each with 1/2 boiled egg, cilantro and green onions. |
