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Mohinga

Burma’s breakfast: fish broth, rice noodles, and a squeeze of lime.

Mohinga
Photo: Charles Haynes, CC BY-SA 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make mohinga

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

The proper broth

90 minutes · serves 6 · Hard

What you need

  • 800g catfish or mackerel
  • 2 banana stems or 200g tinned bamboo shoot
  • 4 lemongrass stalks
  • 3 onions
  • 6 garlic cloves
  • Thumb of ginger
  • 3 tbsp fish sauce
  • 100g chickpea flour
  • 1 tsp turmeric
  • 500g rice vermicelli
  • Boiled eggs, coriander, lime, fritters to serve

What you do

  1. 1Poach the fish with lemongrass and salt for 15 minutes, then lift out, flake it and keep every drop of the stock.
  2. 2Blitz the onion, garlic and ginger to a paste and fry it in oil with the turmeric for 10 minutes.
  3. 3Stock back in with the flaked fish and fish sauce. Simmer 30 minutes.
  4. 4Whisk the chickpea flour into cold water and stir it in — it thickens the broth to the right slippery weight.
  5. 5Over noodles, with egg, coriander, lime and something crunchy on top. The toppings are half of it.

Weeknight version

35 minutes · serves 4 · Easy

What you need

  • 2 tins mackerel
  • 1.2L fish or vegetable stock
  • 2 onions
  • Lemongrass, garlic, ginger
  • Chickpea flour
  • Fish sauce
  • Rice noodles
  • Lime and coriander

What you do

  1. 1Fry the blitzed aromatics, add stock and flaked mackerel.
  2. 2Thicken with chickpea flour slurry, simmer 20 minutes.
  3. 3Over noodles with lime and herbs.