Burmese mohinga is a fragrant fish-and-rice-noodle soup from Myanmar, often served for breakfast or as a filling meal at any hour. Its savory broth gets depth from fish, lemongrass, aromatics, and toasted chickpea flour, while herbs and crunchy toppings bring contrast; household and regional versions vary.
Ingredients
- 12 oz (340 g) dried rice vermicelli
- 1½ lb (680 g) skinless white fish fillets, such as catfish, cod, or haddock
- 8 cups (1.9 L) water, or unsalted fish stock
- 2 stalks lemongrass, about 6 oz (170 g) total, tough outer leaves removed and stalks bruised
- 1 medium yellow onion, about 7 oz (200 g), finely chopped
- 5 garlic cloves, about ¾ oz (20 g), finely chopped
- 2 tbsp (30 g) finely chopped fresh ginger
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) sweet paprika
- ¼ tsp (0.5 g) cayenne pepper, or more to taste
- 3 tbsp (45 ml) neutral oil
- 2 tbsp (16 g) chickpea flour
- 2 tbsp (30 ml) fish sauce, plus more to taste
- 1 tsp (5 g) shrimp paste, often sold as ngapi or ngapi yay
- 1 cup (150 g) thinly sliced banana stem, optional
- 1 tsp (6 g) fine salt, plus more to taste
- ½ tsp (1 g) ground black pepper
- 2 tbsp (30 ml) lime juice, plus lime wedges for serving
- 6 large eggs, for topping
- ½ cup (15 g) chopped cilantro
- 4 scallions, about 2 oz (55 g), thinly sliced
- ½ cup (15 g) crisp fried onions or shallots
- 1 cup (30 g) crisp split-pea fritters or plain crunchy chickpea snacks, optional
- ½ tsp (1 g) crushed red pepper, optional for serving
Instructions
- Prepare the noodles and aromatics. Put the rice vermicelli in a large bowl and cover with warm water. Soak for 10 minutes, or according to the package directions, until pliable but not mushy; drain and set aside. While they soak, chop the onion, garlic, and ginger, bruise the lemongrass with the back of a knife, and measure the spices. If using banana stem, slice it thinly and keep it submerged in water with a little lime juice until needed so it does not discolor.
- Boil the eggs. Place the eggs in a saucepan and cover with water by about 1 inch (2.5 cm). Bring to a boil, then lower the heat to maintain a steady simmer for 10 minutes. Transfer to cold water, cool enough to handle, peel, and halve. For whole boiled eggs, cook until both the yolk and white are firm; a thermometer is not needed.
- Build the aromatic base. Heat the oil in a large heavy pot over medium heat. Add the onion and cook for 5 minutes, stirring often, until softened and translucent but not deeply browned. Stir in the garlic and ginger and cook for 1 minute. Add the turmeric, paprika, cayenne, shrimp paste, and chickpea flour. Stir continuously for 1 minute to coat the aromatics and lightly toast the flour. If the mixture sticks, lower the heat and add a spoonful of water.
- Simmer the broth. Slowly pour in the water or fish stock while stirring to prevent flour lumps. Add the bruised lemongrass, fish sauce, salt, pepper, and banana stem if using. Bring the pot to a gentle boil, then lower the heat and simmer uncovered for 25 minutes, stirring occasionally. Keep it at a gentle simmer rather than a vigorous boil; that gives the lemongrass time to perfume the liquid without reducing the broth too quickly.
- Poach the fish. Lower the fish fillets into the broth and simmer gently for about 8 minutes, turning once if needed, until opaque and easily flaked. Check the thickest part with a food thermometer: the USDA FSIS safe minimum for fish is 145°F (63°C). Lift the fish onto a plate, remove any bones, and flake it into generous pieces. Return the fish to the pot. If you use thicker fillets, allow extra time and rely on the temperature check rather than the clock.
- Finish the soup. Simmer the fish and broth together for 12 minutes, stirring gently so the fish stays in pieces. Taste and adjust with more fish sauce, salt, lime juice, or cayenne. The soup should be savory and fragrant, with a light, silky body from the chickpea flour; it should still pour easily. If it seems too thick, add hot water a little at a time. If it tastes flat, add a small squeeze of lime or a few drops of fish sauce before adding more salt.
- Cook the noodles and serve. Bring a separate pot of water to a boil, add the drained noodles, and cook for about 5 minutes, or just until tender according to their package. Drain well. Divide noodles among six warm bowls, ladle the fish broth over them, and top with halved eggs, cilantro, scallions, fried onions, and optional fritters or crunchy chickpea snacks. Put lime wedges and crushed red pepper on the table so each person can season their bowl.
Tips
Find the balance, not just the salt. Mohinga should taste deeply savory, gently aromatic, and lively with citrus. Fish sauce and shrimp paste vary in saltiness, so start with the listed amounts and adjust at the end. Lime is best added in small squeezes after the broth is cooked; too much can make the soup sharp and cover the fish and lemongrass.
Use the best substitute available. Shrimp paste, also called ngapi in some forms, can be difficult to find. If it is unavailable, omit it and add another teaspoon (5 ml) of fish sauce, tasting before adding more. The soup will still be savory, but will lack some of the fermented, rounded depth of shrimp paste. For a seafood-free version, omit both shrimp paste and fish sauce and season with salt; the flavor will be noticeably different.
Keep the flour smooth. Chickpea flour thickens the broth and gives it a gentle nuttiness. Toast it briefly with the aromatics, then add the liquid gradually while stirring. If you see small lumps, whisk the broth before adding the fish. Rice flour can replace chickpea flour in the same quantity, though the broth will be less nutty and slightly more delicate.
Protect the noodles from overcooking. Rice vermicelli can go from tender to soft quickly, and it continues absorbing broth in the bowl. Cook it separately, drain it well, and portion it into bowls just before serving rather than leaving it in the soup pot. If your noodles are very thin, use the shorter cooking time on their package and taste one before draining.
Serving Suggestions
Serve mohinga hot in broad bowls, with enough broth to surround the noodles and fish. Set out the toppings separately so everyone can build a bowl with the textures they like: soft egg, fresh herbs, sharp lime, crisp fried onion, and a little heat. Split-pea fritters are a familiar crunchy accompaniment, but store-bought crunchy chickpea snacks or plain crackers are practical alternatives. A small plate of sliced green chilies can suit people who want extra spice.
For a more substantial spread, add a simple cucumber salad or lightly dressed greens on the side. Keep side dishes clean and fresh rather than heavily sauced; the soup already has a complex, savory broth. If serving several people, keep the broth warm on low heat and the noodles, herbs, eggs, and crisp toppings in separate bowls. Assemble each portion just before eating so the noodles remain distinct and the fried toppings stay crunchy.
Variations
Banana stem is a traditional ingredient in some versions, but it is not essential and can be hard to find outside Southeast Asian markets. Thinly sliced celery heart gives a little crispness, while sliced cabbage adds a softer texture; neither tastes exactly like banana stem. You can also leave it out without changing the basic method. Some cooks use a more pronounced chili heat, while others keep the broth mild and offer chilies at the table.
Fish choice changes the character of the broth. Catfish has a tender, soft texture and works particularly well when you want fish that flakes into the soup. Cod or haddock are convenient mild alternatives; firmer white fish will hold larger pieces. Avoid stirring vigorously after the fish goes in, whichever kind you choose. For a richer bowl, use fish stock instead of water, but choose an unsalted stock so it does not make the finished broth too salty.
To make the bowl gluten-free, check the labels on the fish sauce, shrimp paste, noodles, and crunchy toppings, since packaged products can vary. Rice vermicelli and chickpea flour are naturally gluten-free, but cross-contact or added ingredients are possible. For a lighter topping arrangement, use extra herbs and lime and skip the fritters; for more crunch, add fried shallots or crushed plain chickpea snacks at the table.
Storage and Reheating
For the best texture, store the broth and noodles separately. Remove the eggs and crunchy toppings from the soup, then refrigerate the cooked broth and fish, noodles, and eggs in separate covered containers within 2 hours of cooking. Refrigerated leftovers keep for 3–4 days. If you have assembled bowls, the noodles will absorb broth and soften, but the leftovers are still usable when handled and chilled promptly.
Reheat only the amount you plan to eat. Warm broth and fish in a saucepan over medium-low heat, stirring gently, until steaming throughout; check that leftovers reach 165°F (74°C). Add a splash of water if the broth has thickened in the refrigerator. Reheat noodles briefly in hot water or directly in the hot broth, then add fresh herbs and crisp toppings after reheating. Do not leave the soup at room temperature for more than 2 hours, and discard leftovers that have been left out longer.
Frequently Asked Questions
What is mohinga?
Mohinga is a Burmese fish soup served with rice noodles. Its broth commonly combines fish, lemongrass, aromatics, and a thickener such as chickpea flour, with toppings like egg, herbs, lime, and fried onions. Recipes vary from household to household, including the fish, thickness, and garnishes.
Can I make mohinga with frozen fish?
Yes. Thaw it safely in the refrigerator before cooking, pat it dry, and use the same method. Check the thickest portion with a thermometer and cook fish to the USDA FSIS safe minimum of 145°F (63°C). Frozen fillets may release extra liquid if cooked straight from frozen, making the broth harder to season evenly.
Can I make the broth ahead?
Yes. Prepare the broth and fish, cool and refrigerate them promptly, then reheat gently when ready to eat. Cook the noodles and prepare the crisp toppings close to serving time. Keeping the components separate preserves the noodle texture and the crunch of the garnish; add fresh lime and herbs after reheating.
Why is my broth thin or lumpy?
A thin broth may need a little more simmering, but remember that mohinga is pourable rather than a thick stew. A lumpy broth usually means the liquid was added too quickly to the flour and aromatics. Whisk it gently before the fish goes in; next time, pour in the stock gradually while stirring and keep the heat moderate.
Can I freeze mohinga?
The broth with fish can be frozen in an airtight freezer-safe container for up to 2 months for best quality. Cool it promptly, leave room for expansion, and thaw in the refrigerator before reheating to 165°F (74°C). Noodles and crisp toppings freeze poorly, so make those fresh. The fish may be softer after freezing, but the soup remains suitable for serving.
What can I use instead of rice vermicelli?
Thin rice noodles are the closest match and are widely sold in Asian grocery stores. If you cannot find them, use another plain rice noodle and cook it according to its package directions, keeping it separate from the broth. Wheat noodles can work as a personal substitution, but they change the dish’s texture and are not the traditional rice-noodle base.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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