Description
A flavorful and aromatic broth with fish and rice noodles, typical in Burmese cuisine.
Ingredients
Scale
- 200 grams rice noodles
- 300 grams freshwater fish (such as catfish)
- 1 tablespoon turmeric powder
- 1 tablespoon fish sauce
- 2 tomatoes, diced
- 1 onion, sliced
- 2 green chilies, chopped
- 3 cups fish stock
- 1 tablespoon oil
- Fresh cilantro for garnish
Instructions
- Soak rice noodles in hot water until soft, then drain.
- In a pot, heat oil and sauté onion and green chilies until fragrant.
- Add the diced tomatoes and turmeric, cooking until tomatoes soften.
- Pour in fish stock and bring to a boil.
- Add fish fillets and simmer until cooked through.
- Stir in fish sauce and adjust seasoning.
- Place the soaked noodles in bowls and ladle the hot soup over the noodles.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier flavor, add more green chilies.
- Ensure the fish is fresh for the best taste.
- Serve immediately for optimal noodle texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Burmese
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 grams
- Sodium: 800 milligrams
- Fat: 10 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 2 grams
- Protein: 20 grams
- Cholesterol: 60 milligrams