National Dish of Myanmar is Mohinga (a hot and sour fish broth with noodles, served with various accompaniments).
3 tbsp cooking oil
1 Onion, grated
4 Garlic Cloves, crushed
1-inch/2.5cm freshly grated Root Ginger
1 Stalk Lemon Grass, very finely chopped (or 1 teasp Ground Lemon Grass)
1 teasp Chilli Powder
1 teasp Turmeric
50fl.oz./ 1.5L Water
3fl.oz/90ml. Fish Sauce (NamPla)(or more to taste)
2 Small Onions, quartered
4 tbsp Rice Flour mixed with a little cold water
1 lb/ 450g/ Catfish or any firm fish
1 lb/450g Fine Rice Noodles
2 Hard Boiled Eggs, quartered
Shredded Spring Onions
Shredded Green Beans (raw or cooked)
Slices of Fried Gourd or Squash
Fresh Coriander Leaves
Heat the oil in a large saucepan, add the grated onion, garlic, ginger, lemon grass, chilli powder and turmeric and cook for a few minutes over a medium heat, stirring, until fragrant.
Add the water, fish sauce, quartered onions and rice flour mixture. Mix well and bring to the boil, stirring thoroughly to prevent any lumps forming. Once the soup has thickened, reduce the heat and simmer for 20 minutes.
Cut the fish into chunks then add to the soup. Mix well and continue to cook for a further 10 minutes.
Bring a large pan of water to the boil, add the noodles and cook for about 5 minutes or until tender. Drain well.
Serves: 4 – 8