Mohinga (Burmese Fish Broth Rice Noodle Soup)
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Mohinga, often called Myanmar's national dish, builds its soup from the water the fish was poached in, then returns the flaked fish to the pot so every spoonful carries it.
Read more
Chickpea flour stirred in as a slurry gives the broth a heavier, almost porridge-like body that sets it apart from clear noodle soups, and turmeric tints it a soft gold. The flour has to be fully dissolved in cold water and added a little at a time, which avoids lumps and lets the cook stop at the thickness they want. Onion and garlic simmer in the stock long enough to scent it before the seasoning is added, and the rice noodles are rinsed separately before the soup is ladled over. Crisp chickpea fritters, boiled egg, cilantro, and a squeeze of lime finish each bowl with crunch and acidity.
Ingredients
Instructions
- 1
Poach 400g white fish in 1600ml water over medium heat for 10 minutes.
Remove the fish, flake the meat finely with a fork, and keep the stock.
- 2
Add 1 roughly chopped onion and 1 tbsp garlic to the fish stock.
Simmer over medium heat for 15 minutes until the broth is well flavored.
- 3
Add 1 tsp turmeric and 2 tbsp fish sauce to season the base.
The turmeric gives the broth a pale golden hue.
- 4
Dissolve 2 tbsp chickpea flour in 4 tbsp water to make a slurry.
Stir gradually into the broth, adding bit by bit while monitoring the consistency.
- 5
Return the flaked fish to the broth and simmer for 5 minutes until the fish and broth meld into a unified, deeply flavored soup.
- 6
Cook 320g rice noodles in boiling water, rinse under cold water, then divide into bowls.
Ladle the fish broth generously over the noodles.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Shan Noodles (Burmese Flat Rice Noodles with Turmeric Meat Sauce)
rice noodles, onion
Goan Fish Curry (Tangy Coconut Fish Stew)
white fish fillet, onion
Mee Siam (Singaporean Tangy Tamarind Shrimp Rice Vermicelli)
rice noodles, onion