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Overhead bowl of mohinga — golden Burmese fish broth over rice vermicelli with a halved boiled egg, crushed bean crackers, cilantro, and lime wedges

Mohinga (Burmese Fish Noodle Soup)

Thin rice noodles in a silky, peppery catfish broth thickened with toasted rice powder and chickpea flour, with lemongrass, turmeric, and banana stem — finished with boiled egg and crunchy toppings.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

For the broth
  • 1 1/2 lb catfish fillets tilapia or cod work too
  • 8 cups water
  • 2 stalks lemongrass bruised and cut into 3-inch pieces
  • 1 2-inch piece fresh ginger sliced
  • 5 cloves garlic smashed
  • 1 yellow onion quartered
  • 1 teaspoon ground turmeric
  • 2 tablespoons fish sauce plus more to taste
For the thickener
  • 3 tablespoons uncooked long-grain rice toasted and ground
  • 3 tablespoons chickpea flour (besan)
  • 1/2 cup cold water for the slurry
For the aromatics
  • 2 tablespoons peanut oil
  • 1 cup thinly sliced shallots
  • 1 teaspoon paprika or mild chili powder
  • 1 cup sliced tender banana stem or canned bamboo shoots, rinsed; optional
  • 1 teaspoon dried shrimp paste optional
For the noodles and toppings
  • 12 oz thin rice vermicelli
  • 4 hard-boiled eggs halved
  • 1 cup crushed fried split-pea crackers or pappadam bits pe kyaw
  • 1/2 cup chopped cilantro
  • Lime wedges for serving
  • Chili oil or chili flakes for serving
  • Fish sauce for the table

Method
 

  1. In a large pot, combine the fish, water, lemongrass, ginger, garlic, onion, turmeric, and fish sauce. Bring to a boil, then lower to a gentle simmer and cook 10-12 minutes, until the fish flakes easily.
  2. Lift out the fish, break it into bite-size chunks, and discard any bones. Strain the broth through a fine-mesh sieve and discard the spent aromatics.
  3. In a dry skillet over medium heat, toast the rice, shaking often, 4-5 minutes until deep golden and nutty-smelling. Cool, then grind to a fine powder in a spice grinder.
  4. Whisk the chickpea flour into the 1/2 cup cold water until completely smooth with no dry pockets.
  5. In the same pot, heat the peanut oil over medium heat. Add the shallots and cook 4-5 minutes until soft and translucent. Stir in the paprika, then add the flaked fish and cook 2 minutes so it picks up the seasoned oil.
  6. Pour the strained broth back into the pot and bring to a bare simmer. Slowly drizzle in the chickpea slurry while whisking constantly, then whisk in the toasted rice powder. Keep whisking until the broth starts to thicken.
  7. Add the banana stem or bamboo shoots (and shrimp paste, if using). Simmer 20-25 minutes, stirring now and then, until the broth coats the back of a spoon. Season with more fish sauce to taste.
  8. Cover the vermicelli with just-boiled water, soak 15 minutes until tender, then drain and rinse under cold running water. Shake the colander dry.
  9. Divide a handful of noodles into each bowl and ladle the hot broth over. Top with egg halves, a handful of crushed crackers, and cilantro. Serve with lime wedges, chili oil, and fish sauce so everyone finishes their own bowl.

Notes

Note 1: Make the slurry with cold water and pour it in slowly while whisking. Chickpea flour poured straight into a hot pot turns to lumps on contact; the same flour whisked into cold water first vanishes into the broth in seconds.
Note 2: Toast the rice until deep golden and nutty-smelling, not just pale. The toast color is what gives mohinga its dark-yellow glow; pale rice leaves a raw, starchy edge in the finished broth.
Note 3: If banana stem isn't available, canned bamboo shoots are the honest substitute — rinse them well under cold water first to tame the can flavor.
Note 4: Pull the fish off the heat as soon as it flakes. Overcooked poached fish breaks into mush and clouds the broth with a strong fishy edge.
Note 5: Leftover broth keeps 4 days refrigerated and thickens as it sits — thin with a splash of water when reheating, and always keep the noodles separate so they don't swell into the soup.