Traditional Burmese Mohinga Recipe | Rice noodle soup in a savory fish broth

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a vegetarian option while canned tuna is budget-friendly.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs while spaghetti is a cost-effective substitute.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salted anchovies

Soy sauce is a lower-sodium alternative while anchovies provide similar umami.

boiled eggs

🥗Healthier: poached eggs

💰Cheaper: scrambled eggs

Poached eggs are lighter, and scrambled eggs are often more economical.

Boil the fish by adding catfish or tilapia, water, turmeric, salt, and bruised lemongrass into a pot.

Gently boil until the fish is fully cooked and flakes easily, about 10 to 15 minutes.

Remove the fish, debone, and flake the flesh, then set aside.

Strain and reserve the stock from boiling the fish.

Heat vegetable oil in a large pot or wok.

Sauté the chopped onion until translucent and golden.

Add minced garlic, grated ginger, finely chopped lemongrass, turmeric, and paprika, cooking until fragrant for 5 to 7 minutes.

Stir in fish sauce and add the flaked fish back to the pot, stirring well.

Pour in the reserved fish stock and bring the mixture to a boil.

Mix chickpea flour with a little water to make a slurry and stir it into the soup.

Add toasted rice powder for a nutty flavor and thicker consistency.

Let the soup simmer for 10 to 15 minutes, stirring occasionally to prevent sticking.

Boil the rice vermicelli noodles separately according to package instructions, then drain and rinse under cold water, setting aside.

Assemble the mohenga bowls by placing a portion of noodles in a serving bowl and ladling hot fish soup over the noodles.

Top with hard-boiled egg halves, fried shallots, fresh herbs, and optional toppings.

Offer lime wedges, chili flakes or oil, and extra fish sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens