Patricia Chung served up a tasty mohinga Burmese fish noodle soup on Jamie’s Feast For A Fiver.

The ingredients for the topping are garnishes are: 2 eggs, 100g dried rice vermicelli (0.8–1mm), 1 lime, chilli flakes, to taste and handful of coriander (stalks for broth, leaves for garnish).

For the broth and sardines: 2 x 100g tins of sardines in sunflower oil, 1 tablespoon paprika, 1 tablespoon turmeric powder, 3 garlic cloves, peeled, 15g fresh ginger, peeled, 2 lemongrass stalks, trimmed, 1 medium onion, chopped, ½ teaspoon chilli powder, 1 tablespoon fish sauce, plus optional extra to taste, 100g shallots, peeled and 1 tablespoon rice flour.

For the crispy chana dal topping: 7 tablespoons vegetable, sunflower or peanut oil (reserve for reuse) and 25g chana dal, soaked overnight and dried.

For the garlic oil: 2 garlic cloves, finely sliced and 2 tablespoons oil (from the chana dal).
optional: pinch of turmeric powder.

See Burmese recipes in the book titled: Burmese Cookbook available from Amazon now.