Burmese Mohinga
Fragrant Burmese fish and rice noodle soup with lemongrass, turmeric, chickpea fritters, lime, and herbs.
Equipment
- Large stockpot
- Small skillet
- Fine-mesh strainer
- Mixing bowl
- Chef's knife
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
Instructions
Poach the Fish:
- Bring the stock, lemongrass, onion, garlic, ginger, and turmeric to a simmer.
- Add the fish and poach for 8 to 10 minutes, until just cooked. Lift out, flake, and strain the broth.
Finish the Soup:
- Return the broth to the pot and stir in the fish sauce and banana stem.
- Simmer for 15 minutes. Prepare the rice noodles according to the package directions.
Serve:
- Divide the noodles among bowls and ladle over the hot broth and flaked fish.
- Top with a chickpea fritter, egg, cilantro, and lime.
Notes
- Cook noodles separately so they do not cloud the broth.
- Add chili flakes at the table for heat.
Nutrition
Calories: 480kcalCarbohydrates: 63gProtein: 30gFat: 12gSaturated Fat: 3gCholesterol: 175mgSodium: 1180mgFiber: 4gSugar: 5g