Mohinga is a luxuriously creamy fish based soup with thin rice noodles, typically served steaming hot from massive cauldrons along the roadside. It is so rich, many think it contains coconut milk. It does not. There are many varients of this dish, as there are many ethnic nationalities in Burma. Each family has their own way of making it. Here is mine. I hope you enjoy.

You can buy all the required ingredients in most supermarkets. I bought mine at Tescos.

You will need to buy:

• 2 x 400gms cans of Pilchards in Tomato Sauce
• 1 x small bottle of Ground Nut Oil
• 1 x 225 gms Rice Vermicelli Noodles (two if you like alot of noodles)
• 1 x 150ml Fish Sauce (any brand, I bought Blue Dragon)
• 1 x bulb of Garlic
• 1 root of fresh Ginger
• 1 x bunch of Spring Onions
• 1 x large Onion
• 1 x Pack of 6 Eggs
• Some Dry Crispy Burmese Balachaung (I’ll let you know where to get this at the bottom of this recipe)

This will feed four people or two with big appertites who want seconds. I worked out that the total cost is in the region of £10.50-ish, ex the Burmese Balachuang, which will cost an additional £3.25. So in total, £14 to feed four, at £3.50 a head.

It will take you 20 minutes to make and it’ll be ready to eat in 25 minutes.

Step 1: Cut up the onion, put a table spoon of oil in the saucepan and sweat the onions on a low heat.

Step 2: While the onions are sweating cut up, the ‘equivalent size of one clove of garlic’ for the ginger and 2 cloves of the garlic, into small pieces.

Step 3: When you can small the onions cooking add the ginger and garlic and cook all three till the onions are soft and slightly translucent, it shouldn’t take more than 4-5 minutes.

Step 4: Add the 2 cans of Fish directly into the saucepan and in addition fill 1 of the cans and ½ of the other can with cold water and add that immediately into the saucepan and stir.

Step 5: Pour 50ml of Fish sauce into the saucepan and stir again and put the lid on.

Step 6: Let the Mohinga simmer on a medium heat for 20 Minutes.

Step 7: While the Mohinga is cooking;

Boil the eggs so they are hardboiled, one for each person. Cut up the Spring Onions and slice the Lemon into quarters.

Step 8: Let the Mohinga cook for 20 minutes.

Step 9: After 20 minutes, turn off the heat and open the pack of vermicelli noodles.

Step 10: Boil a full kettle. Place the vermicelli noodles in a pan, on a medium heat, and pour over the boiled water. Cook for no more than 2 minutes. Vermicelli cooks very quickly.

Step 11: Drain into a colander and briefly run under cold water to stop the vermicelli cooking further.

Step 12: Place a portion of vermicelli in a bowl. Add the Mohinga, with lots of the soup and fish. Till it covers all of the vermicelli.

Step 13: Add a whole boiled egg in the centre, add the spring onions and squeeze over the juice from the cut lemon. Sprinkle with 3-4 tea spoons of crispy Burmese Balachaung.

It’s ready to serve!

If you want a bit of an extra ‘kick’ then you could also add two tea spoons of the wet ‘Original Balachaung’, in addition to the dry ‘Crispy Balachaung’.

If you find you have left overs it is best to keep the Mohinga and vermicelli separate. Keep in the fridge and just warm up the Mohinga when you want it. To heat up the vermicelli, place it in a colander and pour boiling water over it.

You can buy both versions of Balachaung at Burma Star Foods and they will send them to you by post. Their contact and online ordering details may be found at: Burma Star Foods

Mention my name to the owner Karl D’Mello and he may give you a discount!