Hincho
The Quirky Foodster Team
Ingredients
- Vegetable or chicken stock — 4 cups (960 ml / 32 fl oz)
- Garlic, minced — 2 cloves
- Onion, sliced — 1
- Mixed vegetables (such as gourd, cabbage or spinach), chopped — 2 cups
- Fish sauce — 1 tbsp
- Oil — 1 tbsp
- Salt and pepper — to taste
- Chopped coriander, to garnish
Method
- Heat the oil in a pot and briefly sauté the garlic and onion until fragrant.
- Add the stock and bring to a boil.
- Add the chopped vegetables and simmer for 8–10 minutes until just tender.
- Stir in the fish sauce and season with salt and pepper.
- Garnish with chopped coriander before serving.
Introduction: A light, clear vegetable soup seasoned simply with garlic and a touch of fish sauce, the everyday accompanying soup to a Burmese meal.
Cultural Background: Hincho is served alongside nearly every Burmese main meal, its mild, cleansing qualities intended to balance the richer curries and rice dishes that make up the rest of the table.
Tips: Keep the soup light and simple — it’s meant to be a mild, cleansing accompaniment rather than a rich main course. Don’t overcook the vegetables, as they should retain some texture.
Variations: Use whatever vegetables are in season or on hand, as this soup is highly adaptable. Add a few slices of tomato for extra brightness.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over medium heat until warmed through.
Nutrition: Per serving (approx.): 60 kcal, 2 g protein, 3 g fat, 6 g carbohydrate.
FAQs:
Q: Is hincho served as a standalone dish?
A: No, it’s traditionally served alongside rice and other
Q: Can this soup be made vegetarian?
A: Yes, use vegetable stock and a vegetarian fish sauce
- Vegetable or chicken stock — 4 cups (960 ml / 32 fl oz)
- Garlic, minced — 2 cloves
- Onion, sliced — 1
- Mixed vegetables (such as gourd, cabbage or spinach), chopped — 2 cups
- Fish sauce — 1 tbsp
- Oil — 1 tbsp
- Salt and pepper — to taste
- Chopped coriander, to garnish
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