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.
Total Time
20 minutes
Servings
4
5 tsp sunflower oil
10 garlic cloves
30 ml lemonade
70 g Mohingha soup powder
⅞ cups boiling water
100 g jalapeno peppers, diced
2 tbsp ketchup
60 g instant rice vermicelli
In a large bowl, mix sunflower oil, garlic cloves, soup powder, and lemonade for 3 minutes.
3 minutes
In a small bowl, mix boiling water, diced jalapeño peppers, and ketchup for 5 minutes.
5 minutes
Combine both mixtures, and continue mixing for 2 ½ minutes.
2 ½ minutes
Add rice vermicelli to the bowl; cover it and wait for 10 minutes.
10 minutes
Top it with toppings as desired.