Authentic Burmese Mont Hin Gar Recipe: A Traditional Fish Soup Delight

Ingredients

  • 1 kg fresh catfish
  • 2 liters water
  • 2 stalks lemongrass
  • 3 sliced galangal
  • 2 tsp turmeric powder
  • 3 tbsp fish sauce
  • 4 chopped red onions
  • 8 cloves garlic
  • 5 chopped bird's eye chili
  • 1 tbsp shrimp paste
  • 1 cup cooked and crushed chickpeas
  • 1 cup chopped coriander leaves
  • 1 cup chopped spring onions
  • 1 lime
  • 1 banana stem, sliced and soaked in water
  • 1 cup cooked rice noodles

Steps and instructions

  1. Clean the catfish and cut it into pieces.
  2. In a large pot, add water, lemongrass, galangal, and turmeric powder. Bring to a boil.
  3. Add the catfish pieces into the pot and let it cook for about 20 minutes.
  4. Remove the catfish and shred the meat. Set the broth aside.
  5. In a pan, heat some oil and sauté the red onions, garlic, and bird's eye chili until fragrant.
  6. Add the shrimp paste into the pan and continue to stir.
  7. Put the sautéed spice mixture, shredded catfish, crushed chickpeas, and fish sauce into the broth. Let it simmer for about 10 minutes.
  8. Add the banana stem and let it cook for another 5 minutes.
  9. Stir in the coriander leaves and spring onions. Squeeze in the lime juice.
  10. Serve the soup over cooked rice noodles.

Tools for making

  • Cutting board - Used for cutting and preparing ingredients.
  • Knife - A sharp knife for cutting the catfish and other ingredients.
  • Large pot - Used for boiling the broth and cooking the soup.
  • Pan - Used for sautéing the spice mixture.
  • Spatula - Used for stirring and flipping ingredients in the pan.
  • Soup ladle - Used for serving the soup.
  • Slotted spoon - Used for removing the catfish from the broth.
  • Citrus squeezer - Used for extracting lime juice.
  • Measuring spoons - Used for accurate measurement of ingredients.

Recipe variations

  • Use a different type of fish, such as tilapia or mackerel, instead of catfish.
  • Replace the catfish with cooked chicken or pork for a meat variation.
  • Add vegetables like cabbage, spinach, or bok choy to make it more nutritious.
  • For a vegetarian version, replace the fish sauce with soy sauce and omit the shrimp paste. Use vegetable broth instead of fish broth.
  • Add coconut milk to the broth for a richer and creamier flavor.
  • Include additional herbs and spices like Thai basil, kaffir lime leaves, or ginger for more complexity.
  • For a spicier version, increase the amount of bird's eye chili or add sliced fresh chili peppers.
  • Serve with steamed rice instead of rice noodles.
  • Garnish with crispy fried onions or crushed roasted peanuts for added texture.
  • Experiment with different toppings such as fried garlic, chopped green onions, or sliced red chilies.

Recipe overview

Mont Hin Gar, also known as Mohinga, is a traditional Burmese fish soup that's widely considered as the national dish of Myanmar. This hearty soup is a delightful medley of fresh catfish, aromatic herbs, and spices, all simmered to perfection. Topped with rice noodles and served with a squeeze of lime, Mont Hin Gar is a satisfying meal that's bursting with flavors. This dish might seem a bit complex at first glance, but each step is straightforward and the result is more than worth the effort. Embrace the process and enjoy the wonderful journey of making this authentic Burmese delicacy.

Common questions

  1. What type of fish can I use for Mont Hin Gar?
    You can use fresh catfish for this recipe.
  2. How long does it take to cook the catfish?
    Cook the catfish for about 20 minutes.
  3. Can I substitute the shrimp paste with anything else?
    No, shrimp paste is a key ingredient in this recipe and there is no direct substitute for its unique flavor.
  4. What can I use as a garnish for Mont Hin Gar?
    You can garnish the soup with chopped coriander leaves, spring onions, and a squeeze of lime juice.
  5. Can I use other types of noodles instead of rice noodles?
    While rice noodles are traditional for Mont Hin Gar, you can experiment with other types of noodles if you prefer.

Serving dishes and utensils

  • Large pot - Used for boiling the catfish and making the broth.
  • Pan - Used for sautéing the spice mixture.
  • Knife - Used for cutting and cleaning the catfish.
  • Cutting board - Used as a surface for cutting and preparing ingredients.
  • Serving bowls - Used for serving the Mont Hin Gar soup.
  • Soup ladle - Used for scooping and serving the soup.
  • Chopsticks - Utensils for eating the Mont Hin Gar soup and noodles.
  • Lime squeezer - Optional tool for easily extracting juice from the lime.
  • Strainer - Optional tool for straining the broth or removing any impurities.

Origin stories

Mont Hin Gar, also known as Mohinga, is widely recognized as the national dish of Myanmar. This savory fish soup is traditionally eaten for breakfast, but has become so beloved that it's now enjoyed any time of day. Every region, every city, and even every family tends to have their own version of Mohinga, reflecting the diversity and richness of Myanmar's culinary traditions. The dish is so integral to the culture that saying "Have you eaten Mohinga?" is equivalent to asking "How are you?" in some parts of Myanmar. Its rich, complex flavor profile and hearty ingredients reflect the warmth and vibrancy of the Myanmar people.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.