Ngachin facts for kids
| Alternative names | sour fish, pickled fish |
|---|---|
| Place of origin | Myanmar (Burma) |
| Associated national cuisine | Burmese cuisine |
| Main ingredients | fish, boiled rice, salt |
| Similar dishes | Ngapi |
Ngachin (Burmese: ငါးချဉ်), also known as pickled fish, is a special traditional food from Myanmar (Burma). It is a type of fermented fish product used in Burmese cuisine.
What is Ngachin?
Ngachin means "sour fish." It is made from fresh fish that is allowed to ferment. This process gives it a unique sour and savory taste. It's a popular ingredient in many Burmese dishes.
How is Ngachin Made?
To make Ngachin, raw freshwater fish is used. The fish is mixed with a special paste made from cooked rice and salt. This mixture is then pressed together. Traditionally, it is packed inside taungzun leaves to help it ferment.
The most common fish used for Ngachin is Bronze featherback. However, other freshwater fish like rohu can also be used. If shrimp is used instead of fish, the product is called bazunchin. This means "sour shrimp."
How is Ngachin Eaten?
Ngachin is often served in a delicious Burmese salad. It is mixed with ingredients like garlic, shallots, fresh chili peppers, and coriander. This salad is usually eaten with rice.
In a town called Madauk, Ngachin is a common addition to mohinga. Mohinga is a famous Burmese rice noodle soup. Adding Ngachin gives the soup an extra tangy flavor.
Ngachin in Culture
There is a well-known Burmese proverb about Ngachin. It says, "homemade ngachin tastes better" (ကိုယ့်ငါးချဉ် ကိုယ်ချဉ်). This saying means that people often think their own things are the best, even if they are not perfect. It shows how personal feelings can make us biased.
