Hin Cho (ဟင်းချို (Hin cho))
Overview
Hin cho, mild or sweet curry in Burmese, is a light clear soup served with almost every meal in Myanmar. Water or a light stock is brought to the boil with sliced onion, crushed garlic and a few dried shrimp, which give a gentle savoury taste. Slices of a mild vegetable are added and cooked until tender: bottle gourd is the most common, but chayote, winter melon, pumpkin, watercress or roselle leaves are also used. The soup is seasoned only with a little fish sauce, salt and plenty of black pepper, and topped with chopped coriander. It is meant to be sipped between mouthfuls of rice and richer curries.
History
A Burmese meal is usually made up of rice, several curries, salads and side dishes, and a simple soup to wash it all down. The light hin cho balances the rich, oily curries, while its sour cousin, chinyay hin, is served when something tangy is wanted. It is cooked fresh every day in homes and is served free alongside rice and curry in restaurants, often refilled as many times as diners wish.
Main ingredients
Bottle gourd, dried shrimp, onion, garlic, fish sauce, black pepper. The soup is built on clear light broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · More soups from Myanmar
Recipe
Method
- 1
Bring the water to the boil with the onion, garlic and dried shrimp.
- 25 min
Simmer for 5 minutes.
- 310 min
Add the gourd and cook for 8 to 10 minutes, until tender.
- 4
Season with fish sauce, salt and plenty of black pepper.
- 5
Serve with coriander alongside rice and curries.
- ✓
Serve. About 30 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
