Fish noodle soup, Burma's national dish (Mohinga) from Mandalay: Recipes and Tales from a Burmese Kitchen (page 107) by MiMi Aye

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Split pea crackers (Pe kyaw/ pe gyan kyaw); Chilli oil (Nga yoke see); Crispy fried onions (Kyet thun (ni) kyaw); Crispy fried garlic (Kyet thun hpyu kyaw)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Foodycat on September 06, 2021

    I made a half quantity using just sardines, so it wasn't quite as it should be but it was very good. It smells like it's going to be really firey and full on, and while it has some punch the toasted rice flour and gram flour make it a lot more mellow and soothing than I thought it was going to be. Note - this takes a solid 2 hours of cooking on top of the preparation, so it's not one to make at the last minute.

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