Myanmar Mohinga Fish Noodle Soup

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Mohinga is Myanmar's beloved national dish, a fragrant fish and rice noodle soup built on lemongrass, ginger, and banana stem. It's traditionally eaten for breakfast but works beautifully any time of day, with each bowl topped with crunchy garnishes for contrast.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 62 gCarbs
• 5 gFiber
• 6 gSugar
• 28 gProtein
• 780 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the Fish Broth

• 1 lb catfish or snakehead fish fillets
• 8 cups water
• 2 stalks lemongrass, smashed and tied
• 1 inch fresh ginger, sliced
• 1 tablespoon fish sauce
• 1/2 teaspoon salt

For the Soup Base

• 3 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons fish sauce
• 1 tablespoon shrimp paste
• 1 tablespoon sweet paprika
• 1 teaspoon ground turmeric
• 1/3 cup chickpea flour (besan)
• 4 cups reserved fish broth
• 2 cups banana stem or banana blossom, sliced thin
• 2 tablespoons tamarind paste
• 1 tablespoon palm sugar

For Serving

• 1 lb thin rice noodles, cooked and drained
• 4 hard-boiled eggs, halved
• 1/2 cup chopped cilantro
• 1/4 cup crispy fried shallots
• 2 limes, cut into wedges
• 2 tablespoons toasted chili flakes
• 1/4 cup sliced green onions

Directions

1. Make the fish broth: combine fish, water, lemongrass, ginger, fish sauce, and salt in a large pot. Bring to a boil, reduce to a simmer, and cook for 20 minutes. Lift out the fish, flake it into bite-size pieces, and strain the broth, discarding the aromatics.
2. Heat the oil in a heavy pot over medium heat and cook the onion until soft and translucent, about 5 minutes. Add garlic, ginger, fish sauce, shrimp paste, paprika, and turmeric, and stir for 2 to 3 minutes until deeply fragrant.
3. Sprinkle the chickpea flour over the aromatics and stir constantly for 2 minutes to cook out the raw taste and form a thick, rusty-red paste.
4. Slowly whisk in the reserved fish broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.
5. Add the banana stem slices and simmer uncovered for 15 minutes, until the stem is tender and the broth has thickened slightly.
6. Stir in the flaked fish, tamarind paste, and palm sugar. Simmer 8 to 10 minutes more, tasting and adjusting salt, tamarind, and sugar so the broth is savory, tangy, and just slightly sweet.
7. Divide the cooked rice noodles among 6 deep bowls and ladle the hot soup generously over them.
8. Top each bowl with a halved boiled egg, cilantro, crispy shallots, green onions, a wedge of lime, and a sprinkle of chili flakes. Serve hot with extra fish sauce and chili on the side.

Cook’s Notes

• For the most authentic texture, use the inner core of a banana tree stem; okra is a workable substitute but banana stem gives the signature lightly silky feel.
• Mohinga is traditionally served for breakfast in Myanmar, paired with strong tea and a side of fried fritters.
• Keep chili and fish sauce at the table so everyone seasons their own bowl; the broth itself is meant to be relatively mild.
• The flavor deepens if the soup base is made a day ahead, chilled, and gently reheated before adding noodles and garnishes.
• Toast the chickpea flour briefly in a dry pan before adding it to deepen its nutty aroma and prevent any raw taste.

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