How to Make Authentic Myanmar Mohinga: A Flavorful Fish Noodle Soup

Simple Summary

Myanmar Mohinga is a beloved national dish featuring a flavorful fish-based broth, rice noodles, and an array of toppings. This comforting soup is a perfect blend of textures and tastes that captures the essence of Burmese cuisine.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 500g catfish or snakehead fish, cleaned and cut into chunks
• 200g rice vermicelli noodles
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 2 tablespoons ginger, minced
• 2 tablespoons turmeric powder
• 1 tablespoon paprika
• 6 cups fish stock or water
• 2 tablespoons fish sauce
• 1 cup rice flour
• 1/2 cup chickpea flour
• Salt to taste

For toppings:

• 4 hard-boiled eggs, halved
• 1 cup banana flower, thinly sliced (optional)
• 1 cup bean sprouts
• 1/2 cup crispy fried onions
• 1/4 cup chopped cilantro
• 2 lime, cut into wedges
• Dried chili flakes to taste

Instructions

1. In a large pot, heat vegetable oil over medium heat. Add chopped onion, garlic, lemongrass, and ginger. Sauté for 5 minutes until fragrant.

2. Add turmeric powder and paprika. Stir for 1 minute to toast the spices.

3. Add fish chunks and cook for 3-4 minutes until slightly opaque.

4. Pour in fish stock or water. Bring to a boil, then reduce heat and simmer for 15 minutes.

5. Remove fish chunks and set aside. Strain the broth and return it to the pot.

6. In a separate bowl, mix rice flour and chickpea flour with 1 cup of water to form a smooth paste.

7. Slowly whisk the flour mixture into the simmering broth. Cook for 10-15 minutes, stirring constantly, until the soup thickens.

8. Flake the cooked fish and return it to the pot. Add fish sauce and salt to taste.

9. In another pot, cook rice vermicelli noodles according to package instructions. Drain and set aside.

10. To serve, place a portion of noodles in each bowl. Ladle the hot soup over the noodles.

11. Top with hard-boiled egg halves, banana flower (if using), bean sprouts, crispy fried onions, and cilantro.

12. Serve with lime wedges and chili flakes on the side for diners to adjust to their taste.

Chef's Notes

• For an authentic taste, use catfish or snakehead fish. However, any firm white fish can be substituted.
• The banana flower adds a traditional touch but can be omitted if unavailable.
• To make crispy fried onions, thinly slice onions and fry in oil until golden brown and crispy.
• The soup base can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before serving with freshly cooked noodles and toppings.
• Adjust the consistency of the soup by adding more water if it becomes too thick upon standing.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 25g
• Healthy Fats: 12g
• Carbohydrates: 60g
• Rich in omega-3 fatty acids from fish
• Good source of vitamins A and C from the vegetables and herbs

Serving Suggestions

• Serve Mohinga for breakfast, lunch, or dinner – it's enjoyed at all times of day in Myanmar.
• Pair with a side of crispy fried fritters like split pea tofu or gourd fritters for added texture.
• Offer a selection of condiments like fish sauce, lime juice, and chili oil for diners to customize their bowls.
• For a complete meal, serve with a light green tea or a refreshing lemongrass drink.
• Present the soup in large, deep bowls to showcase the beautiful array of toppings and colors.