Penulis Mohinga is a traditional Burmese noodle soup considered the national dish of Myanmar. It's a flavorful, comforting dish typically made with fish, lemongrass, turmeric, garlic, onions, ginger, and other spices, combined with rice noodles in a rich, aromatic broth. It is often served as a breakfast food in Myanmar.
Adding mint to the dish brings a refreshing, aromatic twist to the soup, complementing the other flavors. The mint can be added as a garnish, providing a cool contrast to the warmth and depth of the broth. Some variations of Mohinga may also include hard-boiled eggs, fried crispy onions, or other garnishes to enhance the texture and taste of the soup.
In the preparation of **Mohinga** with mint, the base of the soup is typically made by simmering fish, often catfish, in a broth seasoned with ingredients like garlic, ginger, onions, lemongrass, and turmeric. This base is then thickened with rice flour or chickpea flour to create a smooth, slightly creamy texture. The fish is either shredded or left in larger pieces depending on preference.
The **rice noodles** used in Mohinga are thin and soft, serving as the perfect vessel for soaking up the flavorful broth. They are typically added just before serving to ensure they remain tender without becoming soggy.
**Mint**, in this variation, adds a surprising burst of freshness that balances the richness of the broth. The mint leaves are usually added as a garnish or stirred in towards the end of cooking to preserve their vibrant green color and bright flavor. Additionally, some recipes incorporate other herbs or vegetables like cilantro, lemongrass stalks, or fried garlic for added depth.
The soup is typically enjoyed with a variety of condiments on the side. These may include **crispy fried onions**, **chili flakes**, **lime wedges**, **fish sauce**, and sometimes a boiled egg to add richness and texture.
Mohinga with mint presents a fusion of **savory**, **spicy**, and **herbal** notes that come together to create a unique yet comforting dish, loved for its balance of flavors and satisfying nature. It is a beloved meal throughout Myanmar, enjoyed at any time of the day, but most commonly served for breakfast.
To continue, **Mohinga with mint** also benefits from its versatility in terms of regional variations and personal preferences. While the core ingredients remain relatively constant, different regions in Myanmar may have their own twists on the dish. For example, some regions might use different types of fish or add additional vegetables like banana stems or long beans, which contribute more texture and layers of flavor.
In addition, the use of **mint** as a garnish adds a layer of complexity, and this herb pairs especially well with the **turmeric** and **lemongrass** that are key in the broth. The mint not only adds a fresh, cooling contrast but also helps to enhance the natural brightness of the soup's flavors.
**The texture of Mohinga** is also one of its key features. The noodles soak up the broth, while the **fish** (often tender and flaked) adds substance to the soup. The broth itself, infused with spices like **ginger, garlic,** and **onion**, creates a savory base that is rich but not too heavy, making it perfect for any time of the day. The crispy garnishes like fried onions, and the addition of chili flakes or fish sauce, give the dish a more complex flavor profile, allowing it to appeal to a range of tastes.
Many people in Myanmar enjoy **Mohinga** as a breakfast dish, as it provides a nourishing, balanced meal to start the day. However, it can also be enjoyed as a comforting lunch or dinner. The dish's ability to combine multiple textures — creamy broth, soft noodles, crispy toppings, and fresh mint — makes it a favorite across different age groups and social contexts.
Whether served with a **boiled egg** on top or eaten as a lighter dish, **Mohinga with mint** remains a quintessential part of Burmese cuisine. The addition of mint takes a traditional soup and elevates it, adding a refreshing and fragrant element that balances the richness of the other ingredients. Its diverse flavors, from spicy to herbal, make it an unforgettable meal, especially for those who appreciate the complexity of Southeast Asian cuisine.
Here’s a recipe for Mohinga Burmese Noodle Soup with Mint, which brings together the richness of traditional Burmese flavors with a fresh minty twist.
Ingredients:
For the Soup
- 1 lb (450g) catfish or other white fish (or fish fillets)
- 6 cups water or fish stock
- 2 tablespoons oil
- 1 medium onion, finely chopped
- 4-5 garlic cloves, minced
- 1-inch piece ginger, minced
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 1-2 lemons or lime leaves (optional for extra flavor)
- 1 teaspoon turmeric powder
- 1 teaspoon fish sauce (or to taste)
- 1 tablespoon rice flour (for thickening) mixed with 2 tablespoons water
- Salt and pepper to taste
- 1-2 tablespoons chili flakes or chili powder (optional, adjust to heat preference)
For the Noodles and Garnish
- Rice noodles (about 2 cups cooked, or enough to serve)
- Mint leaves (a handful for garnish)
- Hard-boiled eggs (optional, for garnish)
- Fried crispy onions (optional, for garnish)
- Lime wedges (for serving)
- Fish sauce (for extra seasoning)
- Chili oil or chili flakes (optional, for extra heat)
Instructions:
1. Prepare the Fish Broth
- In a large pot, bring the water or fish stock to a simmer.
- Add the fish (whole fish or fillets) to the pot and cook for about 10-15 minutes until the fish is tender and cooked through.
- Remove the fish, discard any bones if using a whole fish, and shred the fish into bite-sized pieces. Set aside.
2. Make the Soup Base
- In a separate pan, heat the oil over medium heat. Add the chopped onion, minced garlic, and ginger. Cook for 4-5 minutes until softened and fragrant.
- Add the turmeric powder and cook for another 1-2 minutes to release the flavors.
- Add the lemongrass stalks (and lime leaves, if using) to the pot with the fish stock. Let this simmer for another 10-15 minutes to infuse the flavors.
3. Thicken the Broth
- Mix the rice flour with water to make a slurry, and then add it to the broth to help thicken it. Stir well to ensure the mixture is smooth.
- Add the fish sauce, salt, and pepper to taste. Adjust seasoning as necessary, depending on your preference for salt and fish sauce.
4. Cook the Noodles
- In a separate pot, cook the rice noodles according to package instructions (usually boiling them for 3-4 minutes). Drain and set aside.
5. Assemble the Soup
- Add the shredded fish back into the broth and let everything simmer together for a few minutes.
- To serve, place a portion of cooked rice noodles into a bowl.
- Pour the hot fish broth with the shredded fish over the noodles.
6. Garnish and Serve
- Garnish the soup with fresh mint leaves for a refreshing flavor boost.
- Add optional toppings like hard-boiled eggs, fried crispy onions, lime wedges, and chili oil or chili flakes if you like extra heat.
- Serve immediately, and enjoy your **Mohinga Burmese Noodle Soup with Mint**!
Tips:
- Mint
Adding mint towards the end or using it as a garnish will help preserve its fresh, aromatic flavor.
- Fish Stock
For a deeper flavor, you can substitute water with homemade fish stock or use a store-bought version.
- Rice Flour
The rice flour slurry helps create a silky, slightly thickened broth. If you prefer a lighter broth, you can skip this step or use less rice flour.
This Mohinga is a comforting, savory dish with complex flavors, and the addition of mint provides a refreshing contrast to the richness of the fish broth. Enjoy it as a satisfying breakfast, lunch, or dinner!
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