The national dish of Burma, called mohingha, is a curried fish soup with rice vermicelli and lots of adorning condiments. The flavours of this recipe are similar, but we've used fresh rice noodles and a thicker curry sauce. Feel free to use as many or as few of the condiments as you like.
Note Duck eggs are available from Chinese butchers. Pickled mustard greens, shrimp paste and tamarind purée are available from Asian grocers.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×