Mohinga (Burmese Fish Noodle Soup)

Mohinga is Myanmar's beloved national dish — a rich, aromatic fish-based broth infused with lemongrass, ginger, and toasted chickpea flour, ladled over tender rice vermicelli and crowned with crispy fritters, soft-boiled eggs, and fresh herbs. Warming, deeply savory, and utterly satisfying, it is traditionally enjoyed for breakfast but welcome at any hour.

Ingredients

• 600 g catfish fillets (or other firm white fish)
• 1.5 l water
• 3 pcs lemongrass stalks
• 40 g fresh ginger
• 3 tbsp fish sauce
• 1 tsp turmeric powder
• 1 tsp shrimp paste (belacan)
• 150 g shallots
• 5 clove garlic cloves
• 20 g fresh ginger
• 2 pcs lemongrass
• 4 pcs dried red chillies
• 4 tbsp neutral oil (e.g. sunflower or vegetable)
• 4 tbsp toasted chickpea flour (besan)
• 200 g banana stem (inner core)
• 300 g rice vermicelli noodles
• 4 pcs eggs
• 8 pcs crispy split-pea fritters (tofu kyaw or chickpea fritters)
• 1 bunch fresh cilantro
• 4 pcs spring onions
• 3 tbsp fried shallots
• 2 pcs lime
• to taste chilli flakes
• to taste fish sauce

Instructions

1. Make the fish stock: Place the catfish fillets in a large pot with the 1.5 litres of water, bruised lemongrass, ginger coins, 1 tbsp of the fish sauce, and the turmeric. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 15 minutes. Using a slotted spoon, carefully remove the fish and set aside to cool. Strain and reserve the broth — you should have about 1.2–1.4 litres.
2. Flake the fish: Once the cooked fish is cool enough to handle, use your fingers to flake it into chunky pieces, discarding any skin and bones. Set aside.
3. Make the aromatics paste: Combine the sliced shallots, garlic, chopped ginger, tender lemongrass, and soaked dried chillies in a blender or food processor. Add 2 tbsp of oil and blitz to a smooth paste, scraping down the sides as needed.
4. Fry the paste: Heat the remaining 2 tbsp of oil in a large, deep pot or wok over medium heat. Add the shrimp paste and stir for 30 seconds until fragrant. Add the blended aromatics paste and fry, stirring frequently, for 8–10 minutes until the oil separates and the paste turns deep golden and very fragrant.
5. Add the banana stem and toast chickpea flour: Add the drained banana stem slices to the fried paste and stir to coat. Sprinkle in the toasted chickpea flour and stir vigorously for 1–2 minutes — this will thicken the soup and add a rich, nutty depth.
6. Build the broth: Pour the reserved fish stock into the pot with the fried paste and banana stem. Stir well to combine. Add the remaining 2 tbsp fish sauce. Bring to a simmer over medium heat and cook for 20 minutes, stirring occasionally, until the banana stem is tender and the broth has thickened slightly to a silky consistency. Taste and adjust seasoning with more fish sauce if needed.
7. Add the flaked fish: Gently stir the reserved flaked fish back into the simmering broth. Cook for a further 3–4 minutes to warm through. Keep on the lowest possible heat while you prepare the bowls.
8. Cook the noodles: Bring a separate pot of water to a boil. Add the pre-soaked rice vermicelli and cook for 2–3 minutes until just tender but still with a slight bite. Drain well and divide among four deep serving bowls.
9. Assemble and serve: Ladle the hot Mohinga broth generously over the noodles in each bowl. Top each with two halves of a soft-boiled egg, 2 crispy fritters, a sprinkle of fried shallots, fresh cilantro, and sliced spring onions. Serve immediately with lime wedges, chilli flakes, and extra fish sauce on the side for guests to season to taste.