Mohinga (Burmese Fish Noodle Soup)

Experience the comforting flavors of Burmese cuisine with Mohinga, a traditional fish noodle soup that is both hearty and aromatic. Often considered Myanmar's national dish, Mohinga combines tender rice noodles, flavorful fish broth, and an array of herbs and spices, creating a warming and satisfying meal perfect for any time of the day.

Ingredients

• 1 lb catfish or other white fish, cleaned and cut into chunks
• 6 cups water
• 1 cup rice flour
• 2 tablespoons chickpea flour
• 2 tablespoons vegetable oil
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 2-inch piece of ginger, minced
• 2 stalks lemongrass, bruised and chopped
• 3 tablespoons fish sauce
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder (adjust to taste)
• Salt to taste
• 8 oz rice noodles, cooked according to package instructions
• 3 hard-boiled eggs, halved
• 1 cup bean sprouts
• 1/2 cup chopped cilantro
• 1/2 cup sliced green onions
• 1 lime, cut into wedges
• Fried crispy onions (optional)

Instructions

1. Prepare the Fish Broth

   In a large pot, combine fish, water, lemongrass, half of the chopped onions, garlic, and ginger. Bring to a boil, then reduce heat and simmer for 20–30 minutes until the fish is cooked and the flavors meld.

2. Make the Thickener

   In a small bowl, mix rice flour and chickpea flour with 1 cup of water until smooth. Gradually stir this mixture into the simmering broth to create a slightly thickened soup.

3. Season the Broth

   Remove the fish from the broth and flake it, discarding any bones. Return the fish to the pot. Add fish sauce, turmeric, chili powder, and salt to taste. Simmer for another 5–10 minutes.

4. Cook the Noodles

   Prepare rice noodles according to package instructions, then drain and divide among serving bowls.

5. Assemble the Soup

   Ladle the hot fish broth with fish chunks over the noodles. Top with halved eggs, bean sprouts, cilantro, green onions, and fried crispy onions if using. Serve with lime wedges on the side for squeezing.

Serving

Mohinga is best enjoyed fresh and hot, with a squeeze of lime to brighten the flavors. Pair with tea or a light Burmese salad for an authentic experience. This fragrant, savory soup captures the essence of Burmese home cooking and makes for a truly memorable meal.