Noodle SoupsBurmeseMedium

Mohinga (Burmese Fish Noodle Soup)

Name: Mohinga (Burmese Fish Noodle Soup)
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Burmese
Ingredients: 8 oz (225 g) banana stem, tender inner core, peeled of tough outer layers, cut into thin ¼-inch (6 mm) rounds, then halved; 4 cups (950 ml) cold water, for soaking the banana stem; 1 tsp (6 g) kosher salt, dissolved in the soaking water; 1 lb (450 g) catfish fillets, skinless, rinsed and patted dry; 8 cups (1900 ml) water, for the broth; 3 stalks (45 g) lemongrass stalks, trimmed, tough outer layer removed, smashed with the back of a knife and tied in a knot; 1 oz (30 g) fresh ginger, unpeeled, sliced into 4 coins; 1 tsp (3 g) ground turmeric; 3 tbsp (45 ml) fish sauce, 2 tbsp (30 ml) for the poaching broth, 1 tbsp (15 ml) for the fried base; ½ cup (60 g) chickpea flour (besan), sifted if lumpy; 1 cup (240 ml) cold water, for the chickpea flour slurry; ¼ cup (60 ml) neutral oil such as peanut or vegetable; 3 medium (150 g) shallots, peeled and finely chopped; 6 cloves (25 g) garlic cloves, peeled and minced; 2 stalks (30 g) lemongrass stalks, tender lower 4 inches only, very finely minced; 1 tbsp (7 g) sweet paprika; 12 oz (340 g) dried thin rice vermicelli; 3 large (150 g) large eggs, cold from the fridge; 3 quarts (2800 ml) water, for boiling the eggs and noodles (about 1 quart/950 ml for eggs, 2 quarts/1.9 L for noodles); ½ cup (20 g) fresh cilantro, leaves and tender stems, roughly chopped; 3 scallions (45 g) scallions, thinly sliced; 2 limes (130 g) limes, cut into wedges; 2 tsp (4 g) dried chili flakes (optional); ¼ cup (15 g) crispy fried shallots, store-bought is fine (optional)

From the MyKitchenBank Kitchen

Myanmar's beloved breakfast soup: a lemongrass-scented catfish broth thickened with toasted chickpea flour, filled with tender banana stem and silky rice vermicelli, then finished with egg, cilantro, chili and lime.

Prep: 35 min
Cook: 55 min
Wait: 20 min
Total: 1 hr 50 min
Makes: About 3 quarts (2.8 L) soup, 6 generous bowls

Save to My Kitchen Jump to recipe

Ingredients

6 servings

For the soup
8 oz (225 g) banana stem, tender inner core, peeled of tough outer layers, cut into thin ¼-inch (6 mm) rounds, then halved
4 cups (950 ml) cold water, for soaking the banana stem
1 tsp (6 g) kosher salt, dissolved in the soaking water
1 lb (450 g) catfish fillets, skinless, rinsed and patted dry
8 cups (1900 ml) water, for the broth
3 stalks (45 g) lemongrass stalks, trimmed, tough outer layer removed, smashed with the back of a knife and tied in a knot
1 oz (30 g) fresh ginger, unpeeled, sliced into 4 coins
1 tsp (3 g) ground turmeric
3 tbsp (45 ml) fish sauce, 2 tbsp (30 ml) for the poaching broth, 1 tbsp (15 ml) for the fried base
½ cup (60 g) chickpea flour (besan), sifted if lumpy
1 cup (240 ml) cold water, for the chickpea flour slurry
For the fried base
¼ cup (60 ml) neutral oil such as peanut or vegetable
3 medium (150 g) shallots, peeled and finely chopped
6 cloves (25 g) garlic cloves, peeled and minced
2 stalks (30 g) lemongrass stalks, tender lower 4 inches only, very finely minced
1 tbsp (7 g) sweet paprika
To serve
12 oz (340 g) dried thin rice vermicelli
3 large (150 g) large eggs, cold from the fridge
3 quarts (2800 ml) water, for boiling the eggs and noodles (about 1 quart/950 ml for eggs, 2 quarts/1.9 L for noodles)
½ cup (20 g) fresh cilantro, leaves and tender stems, roughly chopped
3 scallions (45 g) scallions, thinly sliced
2 limes (130 g) limes, cut into wedges
2 tsp (4 g) dried chili flakes (optional)
¼ cup (15 g) crispy fried shallots, store-bought is fine (optional)

Equipment (7)

5–6 quart (5–6 L) heavy pot or Dutch oven
10-inch (25 cm) dry skillet for toasting the flour
12-inch (30 cm) skillet or wok for the aromatics
Large pot for noodles and eggs
Fine-mesh strainer or slotted spoon
Instant-read thermometer
Whisk and microplane or sharp knife

Steps

Before you start

Banana stem is sold fresh or frozen at Southeast Asian markets. Use only the pale, tender inner core, and slice it just before soaking because it browns quickly.
Lemongrass is used twice: 3 whole bruised stalks flavor the broth, and 2 more stalks are minced finely into the fried aromatic base.
Read the whole recipe first. The soup, eggs and noodles are cooked side by side, so have the garnishes chopped before you start assembling.
Use a 5–6 quart (5–6 L) heavy pot so the broth has room to simmer and thicken without boiling over.

1
Soak the banana stem
- Dissolve the salt in the soak water in a large bowl.
- Slice the banana stem into thin ¼-inch (6 mm) rounds, halve them, and drop them straight into the salted water.
- Squeeze the pieces with your hands several times to release sap.
- Let soak 15 minutes, then drain and rinse well.
+ Show details− Hide details
Ready when: Water looks cloudy and the stem pieces feel slightly softened and squeaky
Tip: Cut the stem just before soaking; cut surfaces brown within minutes in the air.
2
Poach the catfish
- In the 5–6 quart (5–6 L) pot, combine the broth water, knotted lemongrass, ginger, turmeric and 2 tbsp (30 ml) of the fish sauce.
- Bring to a boil over high heat, then lower to medium-low for a gentle simmer.
- Add the catfish and poach 8–10 minutes.
- Lift the fish out with a slotted spoon onto a plate.
- Remove and discard the lemongrass knot and ginger, keeping the golden broth in the pot.
- When cool enough to handle, flake the fish into bite-size pieces, discarding any bones or dark, fatty bits.
+ Show details− Hide details
Ready when: Fish is opaque, flakes easily and reads 145°F (63°C) in the thickest part
Tip: Keep the liquid at a bare simmer; a hard boil breaks the fish into mush and clouds the broth.
3
Toast the chickpea flour
- Set the dry 10-inch (25 cm) skillet over medium-low heat.
- Add the chickpea flour and stir constantly for 4–5 minutes.
- Pour it into a bowl, let it cool 1 minute, then gradually whisk in the cold slurry water until completely smooth.
+ Show details− Hide details
Ready when: Flour smells nutty, looks pale golden and the raw bean smell is gone
Tip: Add the water in small splashes at first; it must be lump-free or the soup will be gritty.
4
Fry the aromatic base
- Heat the oil in the 12-inch (30 cm) skillet or wok over medium heat.
- Add the shallots and cook, stirring often, 5–6 minutes until soft and light golden.
- Add the garlic and minced lemongrass and cook 2 minutes more until fragrant.
- Stir in the paprika for 30 seconds so it blooms in the oil without burning.
- Add the flaked catfish and the remaining 1 tbsp (15 ml) fish sauce and fry gently 2 minutes, breaking the fish into small shreds.
+ Show details− Hide details
Ready when: Shallots are translucent and golden, oil is tinted orange and the mixture smells sweet and savory
Tip: If the garlic or paprika darkens quickly, lift the pan off the heat; burnt paprika turns bitter.
5
Simmer the stem in broth
- Scrape the entire fried mixture, including the oil, into the broth.
- Add the drained banana stem.
- Bring to a boil over medium-high heat, then reduce to medium-low and simmer uncovered 20 minutes, stirring occasionally.
+ Show details− Hide details
Ready when: Banana stem pieces are tender when bitten with no crunch or fibrous chew
Tip: Use this time to boil the eggs and prep the garnishes.
6
Boil the eggs
- Place the eggs in a small pot with about 1 quart (950 ml) of the cooking water, covering them by 1 inch (2.5 cm).
- Bring to a boil over high heat, then cover, turn off the heat and let stand 11 minutes.
- Transfer to a bowl of ice water for 5 minutes, then peel and halve or quarter each egg.
+ Show details− Hide details
Ready when: Whites are firm and yolks are pale yellow with no wet center
Tip: The ice bath stops cooking and prevents a green ring around the yolk.
7
Thicken the soup
- Whisk the chickpea slurry again, then slowly pour it into the simmering soup while stirring constantly.
- Keep the heat at medium-low and simmer 10 minutes, stirring often along the bottom, until the broth has the body of thin cream.
- Taste and add a splash more fish sauce if needed.
+ Show details− Hide details
Ready when: Soup coats the back of a spoon and the raw bean flavor is gone
Tip: Pour in a thin stream while stirring to prevent lumps. If it gets too thick, thin with a splash of hot water.
8
Cook the noodles
- Bring the remaining 2 quarts (1.9 L) of cooking water to a boil in a large pot.
- Add the vermicelli and cook according to the package, usually 3–5 minutes, stirring to separate.
- Drain, rinse under cold water and drain well.
- Divide the noodles among 6 deep bowls.
+ Show details− Hide details
Ready when: Noodles are soft but still slightly springy when bitten
Tip: Rinsing removes surface starch so the noodles stay separate instead of clumping.
9
Assemble and serve
- Ladle about 1½ cups (360 ml) of hot soup over the noodles in each bowl, making sure everyone gets fish and banana stem.
- Top with egg, cilantro, scallions and crispy shallots.
- Serve immediately with lime wedges, chili flakes and extra fish sauce at the table.
+ Show details− Hide details
Ready when: Soup is steaming hot and noodles are submerged in the thick broth
Tip: Squeeze the lime in at the table; its brightness balances the rich, nutty broth.

Good to know

Tips

Toasting the chickpea flour is what gives mohinga its signature nutty depth; don't skip it.
Smash the lemongrass well before adding it to the broth so it releases its oils.
The soup thickens as it stands. Loosen it with hot water before serving.
Serve with fried fritters (such as gourd or chickpea) on the side if you like, as is traditional.

Make ahead

"The soup base (through thickening) can be made up to 2 days ahead and refrigerated. Reheat gently, thinning with hot water as it thickens in the fridge. Cook noodles and eggs fresh or keep them separate."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: soup up to 3 days and noodles up to 2 days, in separate airtight containers. Freezer: soup without noodles or eggs up to 2 months; thaw overnight in the fridge. Reheat on the stove over medium-low heat until steaming, stirring and adding water to loosen."

Substitutions

banana stem, tender inner core → Sliced celery heart plus a handful of canned bamboo shoots. The texture is similar but the flavor is milder. Simmer celery 10 minutes instead of 20.
catfish fillets → Tilapia or snakehead fillets. Poach 6–8 minutes until the fish reaches 145°F (63°C).
chickpea flour (besan) → Toasted rice flour. Use the same amount, but the soup will be slightly less nutty.
dried thin rice vermicelli → Thin dried rice noodles (bún). Cook as directed on the package.

burmese catfish dairy-free fish gluten-free lemongrass noodle soup rice noodles

Steps

Soak the banana stem

Poach the catfish

Toast the chickpea flour

Fry the aromatic base

Simmer the stem in broth

Boil the eggs

Thicken the soup

Cook the noodles

Assemble and serve

Good to know

Reviews (0)