A light yet deeply flavored rice vermicelli soup with fish or chicken, seasoned with lemongrass, banana stem, and crispy onions. Often considered mohinga's lighter cousin, this soup showcases Burmese broth mastery.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Simmer fish in stock with lemongrass and turmeric for fifteen minutes until cooked, then remove, flake, and return flakes to the broth.
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2
Add finely sliced banana stem to the broth and simmer until tender, about ten minutes.
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3
Toast chickpea flour and whisk into the broth to give it body and a subtle nutty flavor.
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4
Season with fish sauce and adjust to achieve a balanced savory flavor.
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5
Cook rice vermicelli in boiling water until tender, drain, and divide among bowls.
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6
Ladle the broth with fish flakes over the noodles and top with crispy fried onions, cilantro, and a squeeze of lime.
Did You Know?
While mohinga gets international fame, many Burmese people actually prefer kyazan hin ga for its lighter, more delicate flavor profile that makes it ideal for the country's hot tropical climate.
Chef's Notes
Equipment Tips
- large pot
- strainer
- mortar and pestle
The Story Behind Kyazan Hin Ga
Kyazan hin ga shares roots with mohinga but evolved as a lighter alternative suited to the warmer seasons and coastal regions where heavier soups are less appealing. The use of banana stem as a thickener and flavoring agent is an ancient technique unique to Burmese cooking, adding a subtle astringency that balances the rich fish broth.
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