Jamie's Feasts for a Fiver
By Patricia Chung
1 hr plus soaking
Not Too Tricky
serves 2
About the recipe
Mohinga is Burma’s national dish, and for Patricia, it’s pure comfort and home. Traditionally eaten for breakfast, this fragrant fish noodle soup is found bubbling away on street corners across the country at all hours of the day. The broth is aromatic, the toppings are crunchy and bright, and every spoonful feels restorative. Catfish is the traditional base, but Patricia’s clever use of tinned sardines gives the same depth and richness — no special ingredients needed.
Recipe From
Ingredients
TOPPINGS & GARNISHES
2 eggs
100g dried rice vermicelli (0.8–1mm)
1 lime
chilli flakes, to taste
handful of coriander (stalks for broth, leaves for garnish)
BROTH & SARDINES
2 x 100g tins of sardines in sunflower oil
1 tablespoon paprika
1 tablespoon turmeric powder
3 garlic cloves, peeled
15g fresh ginger, peeled
2 lemongrass stalks, trimmed
1 medium onion, chopped
½ teaspoon chilli powder
1 tablespoon fish sauce, plus optional extra to taste
100g shallots, peeled
1 tablespoon rice flour
CRISPY CHANA DAL TOPPING
7 tablespoons vegetable, sunflower or peanut oil (reserve for reuse)
25g chana dal, soaked overnight and dried
GARLIC OIL
2 garlic cloves, finely sliced
2 tablespoons oil (from the chana dal)
optional: pinch of turmeric powder
Method
- Prepare the toppings and garnishes
Boil the eggs and cool under running water, then peel and halve. Cook the vermicelli according to packet instructions, then rinse under cold water and set aside. Cut the lime into wedges, and pick the coriander leaves, finely chopping and reserving the stalks. - Prepare the sardines
Tip the sardines into a bowl, including their oil, and mash gently with a spoon. Add ½ a tablespoon each of paprika and turmeric, and mash again, then put aside. - Make the crispy chana dal
Heat 7 tablespoons of oil in a small pan. Add the soaked and thoroughly dried chana dal and fry for 7–10 minutes until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Keep the oil for later — it’ll be used for the garlic oil and broth. - Make the garlic oil
Gently fry the garlic slices in the reserved oil until golden. Add a pinch of turmeric (if using), stir, then remove from the heat and set aside. - Toast the rice flour
Place a dry frying pan over a medium heat and toast the rice flour for 3–5 minutes, stirring occasionally, until light golden and nutty. Tip onto a plate and set aside - Build the broth
Crush the garlic and ginger together in a pestle and mortar. Lightly bash the lemongrass to release its aroma.
Heat 3 tablespoons of garlic oil in a large pan over a medium heat. Add the chopped onion and cook gently for 5 minutes until soft and translucent. Stir in the crushed garlic and ginger and cook for 1 minute.
Add the sardines, ½ a tablespoon each of paprika and turmeric, and the lemongrass. After a few minutes add the chilli powder, followed by the fish sauce, stirring well.
Pour in 500ml of water and add the shallots and coriander stalks. Bring to the boil, then reduce the heat and simmer for about 20–30 minutes, stirring occasionally. - Thicken the broth
In a small bowl, whisk the toasted rice flour with a splash of boiling water until smooth, then stir into the broth. Simmer for a few more minutes to thicken slightly. - Taste and finish
Remove the lemongrass and adjust the seasoning with more fish sauce, if needed.
To serve, divide the noodles between bowls, ladle over the hot broth and top with the boiled eggs, fried chana dal, a drizzle of garlic oil, a squeeze of lime juice, a sprinkle of chilli flakes (to taste) and the coriander leaves.
Recipe adapted from The Rangoon Sisters: Recipes from our Burmese Family Kitchen
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