What is Mohingar?
Thin rice noodles, fermented, or unfermented in a thick fish
soup. Depending on its preparation, it can be a simple snack
or a sophisticated meal enriched with an array of exotic garnishes
and ingredients. Here is how they do it in the villages:
In a large pot, place a bed of lemon grass stalks and leaves
(set aside the tender parts and 600 grams of fish; add 2 tbsp
of fish sauce and cover with water. Boil till the fish is
cooked.
Take the fish out, debone. Wash the bones and pound them.
Return to the broth.
While this boils, pound the tender parts of the lemon grass
with some 4 cm of ginger and garlic to a paste.
Now strain the broth to a clear liquid and add the lemon grass-ginger-garlic
paste. Add 20cm of sliced tender banana stem; bring to the
boil and season with pepper and salt to
taste.
Serve in bowl; rice noodles with a big ladle of soup, the
fish and a garnish of coriander leaves, tamarind juice and
roast chili powder (noticed that, no oil?)
Here is delicious Myanmar Mohingar!
