Burmese Mohinga

Burmese Mohinga: Myanmar’s National Noodle Soup

Mohinga is a flavorful rice noodle soup from Myanmar, regarded as the country’s national dish. With a rich, lemongrass-infused fish broth, soft rice noodles, and an array of toppings like boiled egg, cilantro, and crispy fritters, it’s a soul-warming dish perfect for spring mornings or light lunches.

Ingredients

For 4 servings:

• 500 g catfish or white fish, cleaned
• 2 stalks lemongrass, smashed and chopped
• 200 g rice noodles
• 1 banana stem, thinly sliced (or substitute celery for texture)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated
• 2 tablespoons fish sauce
• 2 tablespoons chickpea flour (or rice flour)
• 2 hard-boiled eggs, halved
• Fresh cilantro, chopped
• Crispy fritters (optional, for garnish)

Preparation

Making the Broth

1. Boil fish with lemongrass in water for 20 minutes. Remove fish, flake meat, and strain broth.
2. In a pan, sauté onion, garlic, and ginger until golden.
3. Add chickpea flour and stir to thicken. Slowly pour in the fish broth, stirring constantly.
4. Add fish flakes, banana stem, and fish sauce. Simmer for 20–30 minutes to infuse flavors.

Preparing the Noodles

1. Cook rice noodles according to package instructions. Drain and rinse with cold water.

Assembling and Serving

Place noodles in bowls. Ladle hot broth over them. Top with boiled egg halves, chopped cilantro, and crispy fritters. Serve immediately with lime wedges and extra fish sauce on the side.

Tips and Variations

• Make it vegetarian: Use mushroom or vegetable broth and tofu instead of fish.
• Add spice: Serve with chili oil or crushed dried chilies.
• Use different herbs: Mint and scallions are excellent additions.

FAQ

Can I make Mohinga ahead of time?

Yes, the broth can be made in advance and stored in the fridge for up to 3 days. Reheat before serving.

Can I freeze the broth?

Yes, freeze the broth separately from the noodles and toppings for up to 2 months.

What can I use instead of banana stem?

Celery or bamboo shoots can mimic the crunchy texture of banana stem.

Conclusion

Burmese Mohinga offers a bold combination of textures and flavors that reflect Myanmar’s rich culinary heritage. It’s a springtime delight that’s hearty yet light, perfect for enjoying with family or friends.