Pathein-Style Rice Noodle Bowl with Fish Curry Broth

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Hailing from the coastal city of Pathein in Myanmar's Ayeyarwady Delta, this comforting rice noodle bowl pairs tender poached fish in a turmeric-kissed broth with slippery rice noodles and crisp fresh garnishes. It is a beloved breakfast and snack across lower Myanmar, lighter than the famous mohinga but equally aromatic. The contrast of hot fish broth and cool crunchy toppings makes every spoonful lively.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 3 gSugar
• 28 gProtein
• 720 mgSodium
• 580 mgPotassium
• 90 mgCalcium
• 3 mgIron
• 8 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the fish curry broth

• 500 g catfish or snakehead fillets
• 4 cups water
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp fish sauce
• 1 tbsp ground turmeric
• 1 tbsp sweet paprika
• 1 tsp shrimp paste (optional)
• 2 tbsp vegetable oil

For the noodles and garnishes

• 400 g fresh wide rice noodles
• 2 hard-boiled eggs, halved lengthwise
• 1 cup fresh bean sprouts, rinsed
• 1/2 cup banana stem, julienned (optional)
• 1/3 cup cilantro leaves, roughly chopped
• 2 tbsp crispy fried shallots
• 1 lime, cut into wedges
• 2 tbsp chili flakes or sliced fresh chili

Directions

1. Heat the vegetable oil in a heavy pot over medium heat. Add the sliced onion and cook for 4 minutes until softened and lightly golden.
2. Stir in the garlic, ginger, turmeric, paprika, and shrimp paste. Cook for 1 minute until fragrant and the oil turns bright orange.
3. Pour in the water and fish sauce and bring to a gentle simmer. Slide in the fish fillets and poach for 8 to 10 minutes, turning once, until the fish flakes easily.
4. Carefully lift the fish out, flake it into large chunks, and return it to the broth. Keep the broth at a low simmer.
5. Bring a separate pot of water to a boil. Add the fresh rice noodles and blanch for 60 to 90 seconds until just tender, then drain and rinse under warm water.
6. Divide the noodles evenly among four deep bowls. Ladle the hot fish curry broth generously over the noodles, making sure each bowl gets plenty of fish chunks.
7. Top each bowl with bean sprouts, banana stem, cilantro, and fried shallots. Tuck two egg halves into the side of each bowl.
8. Serve immediately with lime wedges and chili flakes on the side so diners can adjust the brightness and heat to taste.

Cook’s Notes

• Fresh rice noodles give the most authentic slippery texture; dried noodles work but rinse well to remove starch.
• Banana stem is traditional and adds a subtle, crisp bite, but cucumber batons make a fine substitute.
• Adjust the broth thickness by simmering uncovered for a few extra minutes if you prefer a slightly richer consistency.
• For a deeper flavor, toast the turmeric and paprika in dry oil for 20 seconds before adding aromatics.
• Leftover broth keeps for 2 days in the fridge; reheat gently and add freshly blanched noodles just before serving.

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