Mohinga (Burmese Fish Broth Rice Noodle Soup)
Mohinga is widely regarded as Myanmar's national dish - a fish noodle soup eaten most often at breakfast but available throughout the day from street vendors and restaurants alike. The broth is built from freshwater fish, typically catfish, simmered until the flesh falls apart, then strained and enriched with turmeric, lemongrass, ginger, and a slurry of toasted rice flour that gives the soup its signature thick, almost porridge-like consistency. Thin rice noodles are ladled into the broth and topped with crispy chickpea fritters, a halved boiled egg, fresh cilantro, and sliced banana stem. Fish sauce and a squeeze of lime at the table pull everything into focus. The broth is deeply savory with a golden color from the turmeric, and the fritters add crunch against the soft noodles.
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Instructions
- 1
Poach fish in water for 10 minutes, then flake the meat.
- 2
In the same broth, simmer onion and garlic for 15 minutes.
- 3
Add turmeric and fish sauce to season the broth.
- 4
Dissolve chickpea flour in water, then stir in to slightly thicken.
- 5
Return flaked fish and simmer 5 minutes to blend flavors.
- 6
Place cooked rice noodles in bowls and ladle over the soup.
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