Burmese Fish Noodle Soup
A proper Burmese version will take a couple of hours to make. This is my quick and improvised version. My family prefers this version to the real authentic fish soup (Mohinga) you get in Burma. As tinned fish is used, it will take around 40mins to make instead of hours. Banana Stem is not used as my family will not eat it. If you want to add banana stem, add the same time as shallots.
Only slice and mash the bottom of lemon grass, keep the green side as stalks. This can be added to the soup to add extra flavour.
Roast the rice flour in a medium to low heat so that you get a nice aroma. Once is slightly brown, cool this slightly before adding water.
Mash ginger and garlic, chop onions.
Remove all the bones from the tinned fish.
Use medium size sauce pan for this. Fry onions, garlic, turmeric and ginger mash in oil until it’s softened and slightly brown. Add chilli and paprika and stir. Add both types of fish to the mix and stir thoroughly. Add the green part of lemon grass stalks in. When the mixture is nice and hot, add in the rice flour mixture, salt, fish sauce and stock. Add 1.5 litre of water and bring this to boil. Add shallots. Turn the heat down and make sure it is at the right consistency. The soup should be quite think, think enough to stick to the noodles. Check the shallots make they are soft. Just before turning off the heat, add mashed lemon grass.
Boil 2 litres of water, once boiled added dried noodles with a dash of salt. The noodles should be soft but not too soft. Drain the water and wash with cold water so that noodle won’t get too soft.
Using a deep bowl (will keep the soup hot for longer), add a handful of noodles. Add soup with condiments on top. Stir before enjoying your noodles.