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Burmese Mohinga

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Burmese Mohinga rice noodle soup with fish broth, chickpea fritter, herbs, lime, and egg.
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Mohinga is Myanmar’s beloved fish-and-noodle soup, often eaten for breakfast and flavored with lemongrass, turmeric, and toasted aromatics.

The fish is poached in an aromatic broth, then returned to a thickened soup with silky rice noodles and bright garnishes.

Keep the broth at a gentle simmer so the fish stays tender and the lemongrass flavor remains clean.

Serving Suggestions

Top each bowl with a chickpea fritter, boiled egg, cilantro, lime, and sliced chilies.

A close serving of Burmese Mohinga with rice noodles, golden fish broth, herbs, lime, and egg.

Recipe Notes

Banana stem is traditional but optional. White fish such as cod, haddock, or tilapia works well.

Burmese Mohinga rice noodle soup with fish broth, chickpea fritter, herbs, lime, and egg.

Burmese Mohinga

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Fragrant Burmese fish and rice noodle soup with lemongrass, turmeric, chickpea fritters, lime, and herbs.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 bowls
Course: Main Course
Cuisine: Burmese
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Broth
  • 1 1/2 lb firm white fish fillets
  • 6 cups fish or chicken stock
  • 2 count lemongrass stalks bruised
  • 1 large onion quartered
  • 4 cloves garlic crushed
  • 1 tbsp fresh ginger grated
  • 1 tsp ground turmeric
  • 2 tbsp fish sauce
Noodles and Garnishes
  • 1 lb rice noodles
  • 1/2 cup chickpea flour for fritters
  • 1 cup banana stem thinly sliced, optional
  • 4 count eggs hard-boiled and halved
  • 1/4 cup cilantro chopped
  • 2 count limes cut into wedges

Equipment

  • Large stockpot
  • Small skillet
  • Fine-mesh strainer
  • Mixing bowl
  • Chef’s knife

Method
 

Poach the Fish:
  1. Bring the stock, lemongrass, onion, garlic, ginger, and turmeric to a simmer.
  2. Add the fish and poach for 8 to 10 minutes, until just cooked. Lift out, flake, and strain the broth.
Finish the Soup:
  1. Return the broth to the pot and stir in the fish sauce and banana stem.
  2. Simmer for 15 minutes. Prepare the rice noodles according to the package directions.
Serve:
  1. Divide the noodles among bowls and ladle over the hot broth and flaked fish.
  2. Top with a chickpea fritter, egg, cilantro, and lime.

Nutrition

Calories: 480kcalCarbohydrates: 63gProtein: 30gFat: 12gSaturated Fat: 3gCholesterol: 175mgSodium: 1180mgFiber: 4gSugar: 5g

Notes

  • Cook noodles separately so they do not cloud the broth.
  • Add chili flakes at the table for heat.

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