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Authentic Mohinga Recipe

Mohinga

iamwinfred
Mohinga is Myanmar's national dish, a fragrant fish and rice noodle soup that Burmese families eat for breakfast, lunch, or dinner without a second thought. This mohinga recipe brings that same warm, savory bowl straight to your kitchen, no trip to Yangon required. The broth gets its deep flavor from lemongrass, ginger, and toasted rice, while tender catfish makes it hearty enough for any meal. Once you taste that first spoonful, you will understand why mohinga has entire streets named after it back home.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Soup
Cuisine African
Servings 6 servings
Calories 380 kcal

Equipment

  • Large stockpot
  • Fine-mesh strainer
  • Spice grinder or blender for the toasted rice powder
  • Wok or large skillet
  • Ladle
  • Sharp knife and cutting board
  • Enameled cast iron stockpot recommended, optional

Ingredients
  

  • 2 pounds catfish fillets or substitute tilapia or basa
  • 8 cups fish stock or water
  • 3 stalks lemongrass bruised and cut into pieces
  • 1 medium yellow onion quartered
  • 6 cloves garlic smashed
  • 2 inches fresh ginger sliced
  • 1 tablespoon turmeric powder
  • 1/3 cup chickpea flour
  • 1/3 cup rice flour
  • 1/4 cup raw rice toasted and ground into powder
  • 3 tablespoons fish sauce
  • 1 tablespoon shrimp paste optional
  • 2 tablespoons vegetable oil
  • salt to taste

For Serving

  • 1 pound dried rice vermicelli noodles
  • 4 hard boiled eggs halved
  • 1/2 cup crispy fried shallots
  • 1/4 cup chopped cilantro
  • 2 scallions sliced
  • 2 limes cut into wedges
  • chili oil or chili flakes, to taste

Instructions
 

  • Rinse the catfish fillets under cold water, pat them completely dry, and season lightly with salt. Bruise the lemongrass stalks with the back of a knife, then cut into 3-inch pieces. Quarter the onion, smash the garlic, and slice the ginger into thin coins.
  • Place the raw rice in a dry skillet over medium-low heat and toast for 5-7 minutes until golden brown and nutty. Let cool completely, then grind into a fine powder using a spice grinder or blender.
  • Add the fish stock, lemongrass, onion, garlic, ginger, and turmeric powder to a large stockpot. Bring to a boil, then reduce to a gentle simmer and cook for 20 minutes to infuse the aromatics.
  • Carefully lower the seasoned catfish into the simmering broth and poach for 8-10 minutes until opaque and flaky. Remove the fish with a slotted spoon, let cool slightly, then flake into bite-sized pieces, discarding any bones. Strain the broth through a fine mesh strainer into a clean pot, discarding the solids.
  • Whisk the chickpea flour and rice flour with 1/2 cup water until smooth. Bring the strained broth to a gentle simmer, then slowly stream in the flour paste while whisking constantly. Stir in the toasted rice powder, fish sauce, and shrimp paste (if using), whisking until smooth and lightly thickened. Return the flaked fish to the pot and simmer for 10 more minutes. Taste and adjust seasoning with salt or fish sauce.
  • Cook the rice vermicelli noodles according to package directions and drain well. Divide the noodles among 6 serving bowls, ladle the hot broth and flaked fish over the top, and garnish with hard-boiled egg halves, crispy fried shallots, cilantro, and sliced scallions. Serve immediately with lime wedges and chili oil on the side.

Notes

  • Toast the rice slowly over medium-low heat so it browns evenly without burning.
  • Poach the fish gently; a hard boil will make it tough and rubbery.
  • Whisk the flour paste into the broth gradually to prevent lumps from forming.
  • Taste before adding extra fish sauce, since brands vary quite a bit in saltiness.
  • Add noodles to individual bowls just before serving so they do not turn mushy.
  • Store broth and noodles separately in the fridge for up to 3 days; the broth actually tastes even better the next day once the flavors settle.
  • Freeze the broth alone for up to 2 months, without the noodles.
  • For a vegetarian version, use mushroom stock and tofu in place of the fish.
  • For a chicken version, use shredded chicken instead of fish.
  • For a spicier version, add extra chili oil or dried chili flakes stirred into the broth.

Nutrition

Serving: 1BowlCalories: 380kcalCarbohydrates: 45gProtein: 22gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 850mgPotassium: 520mgFiber: 3gSugar: 4gVitamin A: 8IUVitamin C: 15mgCalcium: 6mgIron: 10mg
Keyword burmese fish soup, burmese national dish, catfish soup, mohinga recipe, rice noodle soup
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