Ngachin - Misplaced Pages

Fermented fish product used in Burmese cuisine

Ngachin
Alternative names	sour fish, pickled fish
Place of origin	Myanmar (Burma)
Associated cuisine	Burmese cuisine
Main ingredients	fish, boiled rice, salt
Similar dishes	Ngapi

Ngachin (Burmese: ငါးချဉ်; lit. 'sour fish'), also called pickled fish, is a traditional fermented fish product used in Burmese cuisine. Ngachin consists of raw freshwater fish, which is pressed with a mixture of cooked rice gruel and salt as it ferments, and is traditionally packed in taungzun leaves. Bronze featherback is typically used for ngachin, although other freshwater varieties like rohu can be substituted. The version using shrimp is called bazunchin (ပုစွန်ချဉ်, lit. 'sour shrimp').

Ngachin is popularly served in a Burmese salad, mixed with garlic, shallots, fresh chillies, coriander and served with rice. In Madauk, ngachin is commonly served in mohinga, a rice noodle soup.

In popular culture

Ngachin is the subject of a popular Burmese proverb, "homemade ngachin tastes better" (ကိုယ့်ငါးချဉ် ကိုယ်ချဉ်), reflecting the shortcomings of personal biases.

References

^ "ပဲခူးငါးချဉ်စျေးကွက် ဆက်လက်ဖွံ့ဖြိုးနေ". Department of Consumer Affairs (in Burmese). Retrieved 2021-12-30.
"ပဲခူးမြို့ရှိ ငါးချဉ်လုပ်ငန်းများတွင် ဓာတုဆေးဝါးများ သုံးစွဲနေခြင်း ရှိ၊ မရှိ စစ်ဆေးမည်". The Farmer Myanmar (in Burmese). Retrieved 2021-12-30.
^ Kyaw Lin Thant (2016-05-04). ""မဒေါက်" ငါးချဉ်". MyFood Myanmar (in Burmese). Retrieved 2021-12-30.
"Top 10: Myanmar proverbs". The Myanmar Times. 2019-11-22. Retrieved 2021-12-30.

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