Burmese mohinga soup recipe

Cherished as Burma's national dish, mohinga is a comforting noodle soup that exemplifies the earthy flavours of the country's cuisineBanana stems look like fibrous white leeks and taste very similar to the fruit. If you're unable to find them in Asian grocery stores, try substituting water chestnuts. To prepare the rice, toss in a heated pan until the grains are browned and slightly burnt (but not stuck to the pan) and crush using a mortar and pestle or a spice grinder. The amount of gram flour can also be doubled in place of the toasted rice.Serves 41 tbs vegetable or canola oil1 onion, finely diced1 tsp ginger, crushed1 tsp turmeric2 tbs shrimp paste2 red chillies, chopped60g (2oz) banana stem, sliced thinly2 stalks of lemongrass, sliced thinly675ml (3 cups) fish stock50g (2oz) gram flour50g (2oz) rice, toasted and ground500g (1lb) dried thin rice noodles200g (7oz) firm white fish, such as haddock, pollack or sea bass, slicedlime wedges, fried onions, extra chopped chillies and fresh coriander leaves (cilantro) to serveHeat the oil in a saucepan and fry the onion, ginger, turmeric, shrimp paste, chillies, banana stem and lemongrass until the onion has softened.Add the stock and whisk in the gram flour and toasted rice. Simmer for approximately 15 minutes until the soup has thickened. Add the rice noodles and continue simmering until the noodles are cooked. Add the fish and cook for a further five minutes.Serve immediately with a wedge of lime and garnished with fried onions, chopped chillies and coriander leaves.? This is an edited extract from The World's Best Street Food (Lonely Planet, �14.99). Order a copy for �11.99 from the Guardian bookshopSoupFood & drinkStreet foodguardian.co.uk © 2012 Guardian News and Media Limited or its affiliated companies. All rights reserved. | Use of this content is subject to our Terms & Conditions | More Feeds

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