Mohinga (Burmese Fish Noodle Soup)
Mohinga is a beloved Burmese fish noodle soup, traditionally enjoyed for breakfast with catfish and rice vermicelli.
Contents (2 sections)▾
Ingredients
- 500 g catfish, cleaned and filleted
- 200 g rice vermicelli
- 4 cups water
- 100 g chickpea flour, toasted
- 200 g banana stem, crushed
- 2 tbsp fish sauce
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp turmeric powder
- Salt to taste
- Lime wedges, for serving
- Fresh coriander, for garnish
- Fried fritters, for topping
Steps
In a large pot, bring 4 cups of water to a simmer over medium heat. Add the catfish fillets and cook for about 10 minutes until cooked through.
Remove the catfish, letting it cool slightly before flaking into pieces. Strain the broth to remove impurities, then return it to the pot.
In a separate pan, toast the chickpea flour over low heat, stirring constantly for about 5 minutes until golden. This adds a nutty flavor and thickens the soup.
Add the crushed banana stem, toasted chickpea flour, fish sauce, turmeric, and chopped onion to the fish broth. Simmer for another 5 minutes, stirring well to combine.
Meanwhile, cook the rice vermicelli according to package instructions, then drain and set aside.
To serve, place a portion of rice vermicelli in a bowl, ladle the soup over it, and top with flaked catfish, fried fritters, coriander, and lime wedges.
Why this works
The combination of fish stock, chickpea flour, and banana stem creates a rich and hearty base for Mohinga. The toasted chickpea flour not only thickens the soup but also adds a unique nutty flavor that enhances the dish's overall profile. The banana stem contributes a subtle earthiness, balancing the fishiness of the catfish. If the soup seems too thick, you can easily adjust the consistency by adding a bit more water to reach your desired texture. This dish exemplifies the delicate balance of flavors and textures that define Burmese cuisine, making it a staple that’s both comforting and satisfying.