This traditional Burmese dish is both healthy and comforting. There are a million different varieties of Mohinga, however the standard is akin to a catfish turmeric chowder. Dr. Lin's version is a combination of catfish, turmeric, red pepper, lemongrass, ginger, galanga, mung beans, lentils, pepper, paprika, fish sauce, homemade shrimp paste and Japanese rice noodles. I love that he makes the 'chowder' chunky. Garnishes include hard-boiled eggs, cilantro, lemon juice and baked lentils. YUUMMMM! Be forewarned, mohinga is an acquired taste. When I first tried it, I wasn't a fan - but now I can't get enough.
