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Mohingha (Burmese Fish Noodle Soup)

Mohingha is a traditional Burmese dish made of colored soup with rice vermicelli. Here is a modern-day recipe. It is recommended that you top your mohingha with onion slices and Naga viper peppers; however, the use of Tabasco habanero Pepper sauce, fish fingers, and ginger is also acceptable.

Source and licence

"Mohingha (Burmese Fish Noodle Soup)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Mohingha_(Burmese_Fish_Noodle_Soup), revision 4518452), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Mohingha_(Burmese_Fish_Noodle_Soup)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4518452

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Myanmar. Associated with Myanmar by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. In a large bowl, mix sunflower oil, garlic cloves, soup powder, and lemonade for 3 minutes.
  2. In a small bowl, mix boiling water, diced jalapeño peppers, and ketchup for 5 minutes.
  3. Combine both mixtures, and continue mixing for 2 ½ minutes.
  4. Add rice vermicelli to the bowl; cover it and wait for 10 minutes.
  5. Top it with toppings as desired.