How to Make Burmese Fish Soup with Noodles - Mo Hin Gha Asian Cooking Recipe Cuisine

Myanmar Mo Hin Gha (Fish Soup with Noodles)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6-8 Servings

1 lb strong-flavoured fish or 2 cans herring in tomato sauce

salt

4 large onions, roughly chopped

6 cloves garlic

1 tbsp chopped ginger

1 tsp ground turmeric

1/2-1 tsp chili powder

2 fresh red chilies, seeded and chopped

2 tbsp dark sesame oil

4 tbsp peanut oil

2x400 ml cans coconut milk

8 oz banana heart or bamboo shoots, sliced

1 tsp dried shrimp paste

1 tbsp fish sauce

3 tbsp chickpea flour

lemon juice to taste

salt to taste

1 lb rice vermicelli

Directions:

If using fresh fish, simmer in lightly salted water for 5 minutes and reserve the fish stock for adding to the soup later.

In a food processor or blender, puree the onions, garlic, ginger, turmeric, chili powder and chilies.

Heat the oils in a large saucepan and add the puree when it is very hot. Cover the pan, reduce the heat and fry the puree over very low heat for at least 20 minutes, stirring frequently. If it starts to stick, add a little water from time to time.

When the water content of the onions has evaporated the mixture should be a reddish brown and oil should separate around the edges. 

Add 1 can coconut milk diluted with 2 cans of water and the drained bamboo heart of bamboo shoots. Bring to a boil, turn the heat to low and simmer until the banana heart is tender.

Dissolve the dried shrimp paste in the dish sauce and add to the pan. Mix the chickpea flour with a little cold water until smooth and stir into the soup. Keep stirring until it comes to a boil and cook for 5 minutes.

Add the remaining can of coconut milk, stirring as it comes to a simmer. Add the flakes fish fillets and fish stock or canned fish together with the sauce in the cans. Taste the soup and adjust the seasoning with lemon juice and salt.

Cook the rice vermicelli in lightly salted boiling water for 2 minutes or until just tender. Drain well and serve in a bowl alongside the soup. Diners can add accompaniments of their choice, which may be any of the following:

sliced spring onions
chopped cilantro
sliced white onion
roasted chickpeas, ground in a blender
fried onion flakes
crisp-fried garlic
lime or lemon wedges
dried chilies, fried in oil for 3-4 seconds

chili powder

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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