Mohinga (Burmese Fish Broth Rice Noodle Soup)
Quick answer
Mohinga is a traditional Burmese rice noodle soup featuring a golden fish broth seasoned with lemongrass, ginger, and garlic.
What makes this special
- Mohinga is a Burmese rice noodle soup featuring a golden fish broth seasoned with lemongrass.
- Freshwater white fish simmered and strained into golden turmeric broth
- Chickpea flour stirred in to build thick, substantial body
Key ingredients
Core cooking flow
- 1 Poach 400g white fish in 1600ml water over medium heat for 10 minutes.
- 2 Add 1 roughly chopped onion and 1 tbsp garlic to the fish stock.
- 3 Add 1 tsp turmeric and 2 tbsp fish sauce to season the base.
Mohinga is a traditional Burmese rice noodle soup featuring a golden fish broth seasoned with lemongrass, ginger, and garlic. The preparation begins by poaching freshwater white fish in water, flaking the meat, and simmering the bones and aromatics to extract a flavorful stock. The fish broth is seasoned with turmeric, which imparts a pale golden color, and fish sauce. To achieve the signature thick consistency, a slurry of chickpea flour is gradually stirred into the boiling broth. The flaked fish is then returned to the soup to simmer and combine flavors. To serve, thin rice noodles are placed in a bowl and covered with the hot fish broth. The soup is typically garnished with crispy chickpea fritters, boiled egg halves, fresh cilantro, and a squeeze of lime juice to balance the savory flavors with crunch and acidity.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
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.
- 2Control
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.
- 3Season
Add 1 tsp turmeric and 2 tbsp fish sauce to season the base.
The turmeric gives the broth a pale golden hue.
- 4Step
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.
- 5Control
Return the flaked fish to the broth and simmer for 5 minutes until the fish and broth meld into a unified, deeply flavored soup.
- 6Heat
Cook 320g rice noodles in boiling water, rinse under cold water, then divide into bowls.
Ladle the fish broth generously over the noodles.
After the steps
Pick a recipe that fits this dish.
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