Burmese Mohinga

Burmese Mohinga

Myanmar's national breakfast: a fragrant fish noodle soup with banana stem (or substitutes), thickened with chickpea flour and topped with crispy fritters.

1 hour
6 servings
Myanmar
🥢 Asian Staples

Ingredients

  • 1 lb catfish or any white fish
  • 1 lb thin rice noodles
  • 2 stalks lemongrass, smashed
  • 4 cloves garlic
  • 1 inch ginger
  • 2 onions
  • 1 tbsp paprika
  • 1 tbsp turmeric
  • 1/4 cup chickpea flour
  • 6 cups fish or chicken broth
  • 2 tbsp fish sauce
  • Toppings: hard-boiled eggs (sliced), cilantro, lime wedges, crispy fried split peas, chili flakes

Instructions

  1. 1

    Poach fish in broth with lemongrass for 10 minutes. Remove and flake. Reserve broth.

  2. 2

    Blend garlic, ginger, and onions into a paste. Sauté in oil with paprika and turmeric for 5 minutes.

  3. 3

    Add the broth, flaked fish, and fish sauce. Simmer 15 minutes.

  4. 4

    Mix chickpea flour with cold water, whisk into the broth. Simmer until slightly thickened.

  5. 5

    Cook rice noodles. Divide among bowls, ladle soup over, and top with eggs, cilantro, lime, fried peas, and chili.

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