The Strand Yangon

Arguably Myanmar’s national dish, Mohinga is a luxuriously rich and creamy fish-based soup with thin rice noodles, typically served steaming hot from massive cauldrons along the roadside.

· 1.5 kg of fresh water fish
· 5 sticks of lemongrass, crushed
· 50 - 80g ginger
· 2 tbsp chilli powder
· 1 tsp turmeric
· 15 g black pepper
· 0.5 kg chopped onion
· 0.4 kg crushed garlic
· 150ml fish sauce
· 2 tbsp salt
· 0.4 kg chopped peanuts
· 4 tbsp rice powder
· 0.4 kg dhal
· 70g coriander
· 300g rice vermicelli
· 5 lt water
· oil

Optional Seasoning and Garnishes:
· Fresh Lemon or Lime
· Freshly chopped coriander
· Hard-boiled egg
· Roasted chili flakes
· Crisp chickpea fritters (or) Gourd Fritters
· Fish Cakes

· Soak the dhal and peanuts in separate dishes for 5-12 hours.
· Rinse well and cook together in a pan until the dhal and peanuts are very soft. Cool and blend into a puree.
· Clean the fish and marinate it with a turmeric powder, lemongrass, ginger, garlic, coriander root and fish sauce.
· While marinating the fish, place the crushed lemongrass at the bottom of the cooking pot, place the fish on top, and then add the crushed ginger, garlic and fish sauce. Ensure the fish is covered and bring to the boil, cooking until thoroughly cooked. Once cooked, allow the stock to cool and strain the broth. Do not throw away the liquid stock.
· Cool the fish and gently fillet the fish using your hands or a couple of forks, gradually taking the fish from the bone. Heat oil in a pan and sauté the chilli powder first, before adding crushed garlic and onion over a low heat. Add the flaked fish and cook for about 30 minutes.
· Bring the liquid stock to the boil before adding the rice powder.
· Gradually add the dhal and peanut puree, then the fish and cook over a slow heat until well blended. Flavour with fish sauce and season according to taste.

Ready to enjoy your own homemade Mohinga!

About The Strand Yangon
The Strand Yangon was one of the first luxury colonial outposts to open in South East Asia, founded in 1901 by the famous hoteliers, the Sarkies brothers, and it remains one of the most architecturally beautiful landmarks in the region. In November 2016, The Strand Yangon entered a new era as it reopened after a six-month restoration project that saw the luxury heritage hotel ushered elegantly into the 21st century. The renovation project preserved the heritage at the heart of the hotel and honoured the Strand’s part in Myanmar’s history, whilst creating a more relaxed, refined and glamorous setting for 21st century travellers and explorers. Local artisans meticulously restored every original architectural detail of The Strand Yangon, from the teak panelling and antique bedsteads of the hotel’s 31 suites, to traditional Myanmar lacquer ware and marble flooring, whilst giving the hotel a complete upgrade and contemporary twist through the latest technology, a refreshed colour palette and subtle decorative details. The transformation of The Strand Yangon into Yangon’s finest urban resort will be complete in November 2017 when the hotel opens its new ground-level spa, garden and outdoor swimming pool. The Strand Yangon is a member of The Leading Hotels of the World.