Mohinga
Fish Noodle Soup
Myanmar's unofficial national dish, Mohinga is a hearty and flavorful fish noodle soup, typically enjoyed for breakfast but popular any time of day. It features a rich, aromatic broth made with fish, lemongrass, ginger, garlic, and turmeric, served over thin rice vermicelli noodles and garnished with a variety of toppings.
🧂 Ingredients
- 500 g Catfish or other firm white fish(skinned, boned, and cut into chunks)
- 400 g Rice vermicelli noodles
- 3 tbsp Vegetable oil
- 2 medium Onions(finely chopped)
- 6 cloves Garlic cloves(minced)
- 2 inch piece Ginger(grated)
- 1 tsp Turmeric powder
- 2 stalks Lemongrass stalks(bruised and finely chopped)
- 3 tbsp Fish sauce
- to taste Salt
- 6 cups Water or fish stock
- 2 tbsp Roasted rice powder (optional, for thickening)
- 1/2 cup Banana blossom (optional garnish)(thinly sliced)
- 1/4 cup Cilantro (optional garnish)(chopped)
- 1 Lime wedges (optional garnish)
- 2 tbsp Fried garlic (optional garnish)
- 2 tbsp Fried shallots (optional garnish)
- 1 tsp Chili flakes (optional garnish)
👨🍳 Instructions
- 1
Prepare the fish: Lightly salt the fish chunks and set aside. In a separate pot, boil the fish chunks in about 2 cups of water until cooked through. Remove the fish, flake it into smaller pieces, and reserve the fish stock. Discard any bones and skin.
- 2
Sauté aromatics: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onions and cook until softened, about 5-7 minutes. Add minced garlic, grated ginger, turmeric powder, and chopped lemongrass. Cook for another 2-3 minutes until fragrant.
- 3
Build the broth: Add the flaked fish and fish sauce to the pot. Stir well. Pour in the reserved fish stock and the remaining 4 cups of water or fish stock. Bring to a simmer.
- 4
Simmer and thicken: Reduce heat to low, cover, and let the soup simmer for at least 30 minutes to allow the flavors to meld. If using roasted rice powder for thickening, mix it with a little water to form a paste and stir it into the simmering soup during the last 10 minutes of cooking. Season with salt to taste.
- 5
Prepare noodles: While the soup simmers, cook the rice vermicelli noodles according to package directions. Drain well.
- 6
Serve: Ladle the hot Mohinga broth and fish over a generous portion of cooked rice vermicelli noodles in individual bowls. Garnish with sliced banana blossom, chopped cilantro, fried garlic, fried shallots, chili flakes, and a squeeze of lime juice, if desired.
💡 Pro Tips
- ✓For a richer broth, you can add a small piece of dried shrimp or shrimp paste when sautéing the aromatics.
- ✓Adjust the amount of lemongrass and ginger to your preference.
- ✓If you can't find catfish, any firm white fish like cod or tilapia can be used.
- ✓Roasted rice powder adds a subtle nutty flavor and helps thicken the broth; it can be found in Asian grocery stores.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include a small amount of split peas or chickpea flour for added texture and thickness.
- A dash of fish sauce or soy sauce can be added to the broth for extra umami.
- For a spicier version, add more chili flakes or a fresh chili to the broth.