Mohinga (Burmese Fish Broth Rice Noodle Soup)
Mohinga, often called Myanmar's national dish, builds its soup from the water the fish was poached in, then returns the flaked fish to the pot so every spoonful carries it. Chickpea flour stirred in as a slurry gives the broth a heavier, almost porridge-like body that sets it apart from clear noodle soups, and turmeric tints it a soft gold. The flour has to be fully dissolved in cold water and added a little at a time, which avoids lumps and lets the cook stop at the thickness they want. Onion and garlic simmer in the stock long enough to scent it before the seasoning is added, and the rice noodles are rinsed separately before the soup is ladled over. Crisp chickpea fritters, boiled egg, cilantro, and a squeeze of lime finish each bowl with crunch and acidity.
