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.
Ingredients
300g rice vermicelli
400g catfish or firm white fish
1 liter fish or chicken stock
2 stalks lemongrass, bruised
100g banana stem, finely sliced
3 tablespoons chickpea flour
2 tablespoons fish sauce
1 teaspoon turmeric
3 onions, sliced (some for frying crispy)
4 cloves garlic, minced
3 tablespoons vegetable oil
Instructions
1Simmer fish in stock with lemongrass and turmeric for fifteen minutes until cooked, then remove, flake, and return flakes to the broth.
2Add finely sliced banana stem to the broth and simmer until tender, about ten minutes.
3Toast chickpea flour and whisk into the broth to give it body and a subtle nutty flavor.
4Season with fish sauce and adjust to achieve a balanced savory flavor.
5Cook rice vermicelli in boiling water until tender, drain, and divide among bowls.
6Ladle 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.