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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.