📝 About This Recipe
Widely considered the national dish of Myanmar, Mohinga is a deeply aromatic, savory fish noodle soup that balances the earthy sweetness of toasted rice with the bright, citrusy punch of lemongrass. This version uses tender, flaky white fish simmered into a rich, umami broth thickened with chickpea flour for a uniquely velvety texture. It is a complex, comforting masterpiece that captures the vibrant spirit of Southeast Asian street food in every spoonful.
🥗 Ingredients
The Fish & Broth Base
- 1 lb White Fish Fillets (Tilapia, Catfish, or Cod) (skinless and boneless)
- 3 tablespoons Fish Sauce (high quality)
- 1/2 teaspoon Turmeric Powder
- 2 stalks Lemongrass (bruised and cut into 3-inch lengths)
- 6 cups Water
Aromatic Paste & Thickener
- 3 tablespoons Peanut Oil
- 2 medium Red Onions (finely minced)
- 4 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 1 teaspoon Paprika (for color)
- 1/4 cup Roasted Rice Powder (toasted until brown and finely ground)
- 1/3 cup Chickpea Flour (Besan) (toasted in a dry pan until fragrant)
Noodles & Garnish
- 14 oz Rice Vermicelli Noodles (cooked according to package instructions)
- 3 pieces Hard-boiled Eggs (sliced into halves)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 2 pieces Lime (cut into wedges)
- 2 teaspoons Dried Chili Flakes (fried in a little oil)
👨🍳 Instructions
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1
In a large pot, combine the fish fillets, 6 cups of water, turmeric, fish sauce, and the bruised lemongrass stalks. Bring to a gentle boil, then reduce heat and simmer for 10-12 minutes until the fish is fully cooked and opaque.
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2
Remove the fish fillets from the broth with a slotted spoon and set aside to cool. Strain the broth into a clean bowl to remove the lemongrass and any bits, then return the clear liquid to the pot.
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3
Once the fish is cool enough to handle, flake it into small pieces using your fingers or a fork, ensuring there are no stray bones.
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4
In a small dry skillet over medium heat, toast the chickpea flour and rice powder separately until they turn a light golden brown and smell nutty. Be careful not to burn them.
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5
Whisk the toasted chickpea flour and rice powder with 1 cup of room temperature water until a smooth, lump-free slurry is formed.
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6
In a separate pan, heat the peanut oil and sauté the minced onions, garlic, and ginger until soft and translucent. Stir in the paprika and the flaked fish, frying for 3-4 minutes until the fish is coated in the aromatics.
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7
Pour this fish and onion mixture into the main pot of broth. Bring the mixture back to a gentle simmer.
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8
Slowly whisk the chickpea and rice slurry into the simmering broth. Continue to stir frequently for 15-20 minutes as the broth thickens to a velvety consistency.
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9
Taste the broth and adjust the seasoning with more fish sauce if needed. The flavor should be savory, earthy, and slightly thick.
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10
Prepare your serving bowls by placing a generous swirl of cooked rice vermicelli in the bottom of each.
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11
Ladle the hot, thick fish broth over the noodles, ensuring everyone gets plenty of the flaked fish.
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12
Top each bowl with a half of a hard-boiled egg, a sprinkle of fresh cilantro, a squeeze of lime, and a pinch of fried chili flakes for heat.
💡 Chef's Tips
To get the most authentic flavor, use a mild, oily fish like catfish which holds up well in the broth. If you can't find roasted rice powder, simply toast raw jasmine rice in a pan until golden and grind it in a spice blender. Don't skip the chickpea flour toasting step; it removes the raw bean taste and adds a crucial nutty depth. For a truly traditional texture, add sliced banana stem to the broth during the final 15 minutes of simmering if available at your local Asian market.
🍽️ Serving Suggestions
Serve with crispy gourd fritters or fried yellow split pea crackers for a necessary crunch. A side of extra fish sauce with sliced bird's eye chilies allows guests to customize their salt and heat levels. Pair with a hot cup of Burmese milk tea to balance the savory and spicy notes of the soup. Fresh lime wedges are essential—the acidity cuts through the richness of the thickened broth perfectly.