Mohingha (Burmese Fish Noodle Soup)
Mohingha is a traditional Burmese dish made of colored soup with rice vermicelli. Here is a modern-day recipe. It is recommended that you top your mohingha with onion slices and Naga viper peppers; however, the use of Tabasco habanero Pepper sauce, fish fingers, and ginger is also acceptable.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 5 method steps from beginning to end.
- Measure and arrange all 8 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
In a large bowl, mix sunflower oil, garlic cloves, soup powder, and lemonade for 3 minutes.
- 02
In a small bowl, mix boiling water, diced jalapeño peppers, and ketchup for 5 minutes.
- 03
Combine both mixtures, and continue mixing for 2 ½ minutes.
- 04
Add rice vermicelli to the bowl; cover it and wait for 10 minutes.
- 05
Top it with toppings as desired.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: Public domain, credited to Hintha; view original image record .
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