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Recipe Servings


Recipe Cook Time


A yummy noodle soup with catfish, lemongrass, eggs and some vegetables. Its often eaten as breakfast in Burma.


  • 3 Tbsp cooking oil

    1 onion - grated

    4 garlic cloves - crushed

    1-inch freshly grated root ginger

    1 stalk lemon grass

    1 tsp chilli powder

    1 tsp turmeric


    90 ml fish sauce

    2 small onions

    4 Tbsp rice flour mixed with a little cold water

    450 gm catfish

    450 gm fine rice noodles

    For Garnishing:

    2 hard boiled eggs

    Shredded spring onions

    Shredded green beans

    Slices of fried gourd or squash

    Fresh coriander leaves


Heat the oil in a large saucepan, add the grated onion, garlic, ginger, lemon grass, chilli powder and turmeric and cook for a few minutes over a medium heat, stirring, until fragrant.

Add the water, fish sauce, quartered onions and rice flour mixture.

Mix well and bring to the boil, stirring thoroughly to prevent any lumps forming.

Once the soup has thickened, reduce the heat and simmer for 20 minutes.

Cut the fish into chunks then add to the soup. Mix well and continue to cook for a further 10 minutes.

Meanwhile, bring a large pan of water to the boil, add the noodles and cook for about 5 minutes or until tender. Drain well.

To Serve: Place a portion of noodles in individual soup bowls and top with the soup.

Serve hot with the garnishes served in separate dishes and allow diners to add whichever of the garnishes they like to their own bowl of soup.

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Key Ingredients: vegetable oil, onion, garlic, ginger, lemongrass, red chilli, turmeric, fish sauce, rice flour, cat fish, rice noodles, egg, spring onion, cluster beans, coriander leaves