Burmese Fish Soup with Rice Vermicelli

Name: Burmese Fish Soup with Rice Vermicelli
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: For 6–8 people, or more as part of a buffet
Ingredients: 2 stems lemon grass; 1 tbsp fish sauce; 3 fresh or dried red chillies, cut in halves; ¼ tsp ground turmeric; 1.1 litres/2 pints/5 cups water; 3 fresh or dried red chillies, cut in halves; 675 g/1½ lb conger eel; The bones of the monkfish tails; 450 g/1 lb monkfish tails, filleted; 1 large red chilli, de-seeded and finely sliced; 3 cloves garlic, finely sliced; 5-cm/2-inch piece of lemon grass, outer leaves discarded, the soft inner part finely chopped; 1 tsp finely chopped ginger root; 2–3 tbspchopped flat-leaf parsley; Lentil Fritters; 3 shallots, finely sliced; 2 tbsp peanut oil; 4 hard-boiled duck or hen eggs, peeled and quartered, or 12 quail eggs; Crisp-Fried Onion; 4 hard-boiled duck or hen eggs, peeled and quartered, or 12 quail eggs; 4 hard-boiled duck or hen eggs, peeled and quartered, or 12 quail eggs; 1 banana flower, the 2 outer layers of leaves discarded, or 450 g/1 lb/2 cups canned palm hearts, cut into rounds 1 cm/½ inch thick; 1 banana flower, the 2 outer layers of leaves discarded, or 450 g/1 lb/2 cups canned palm hearts, cut into rounds 1 cm/½ inch thick; Chilli sauce for the soup; 450 g/1 lb rice stick noodles; Salt and pepper to taste; 850 ml/1½ pints/3¾ cups coconut milk; The boneless flesh of the conger eel; The monkfish fillets, cut into bite-sized pieces; Salt and pepper to taste

Mohinga

Preparation info

For
6–8
people, or more as part of a buffet

Difficulty
Complex
Ready in
1 hr 15

Appears in

The Rice Book

By Sri Owen

Published 1993

About

This soup can be served as a party dish or a one-dish meal, with all the accompaniments displayed on a large plate and the soup itself in a big bowl, kept piping hot on a hotplate. The guests help themselves as they please.

One thing that is still not to be had in the West is banana trunk, a traditional ingredient of mohinga. This can be replaced by banana flowers, which are sold fresh in quite a lot of Asian shops, or canned palm hearts, which you can get in most delicatessens. In

Ingredients

Main course
Spicy

Ingredients

Method