Healthy Burmese Mohinga
A fragrant, protein-rich Burmese fish noodle soup with rice vermicelli, aromatic herbs, and a subtle blend of toasted chickpea and rice flours. Perfect for a wholesome breakfast, lunch, or dinner, this soup is quick to prepare, fiber-rich, and deeply satisfying. Customize with fresh herbs, lime, eggs, and crunchy toppings for a complete meal.
Equipment
- 1 Large pot (for soup and noodles)
- 1 Medium skillet or cast iron pan (for toasting flours)
- 1 Food processor or blender (for chopping aromatics)
- 1 Mortar and pestle (optional, for grinding toasted rice)
- 1 Tongs (for handling fish)
- 1 Bowl (for mixing flour paste)
- 1 ladle for serving
Ingredients
Noodles:
- 500 g rice vermicelli noodles
Fish Stock:
- 2 ½ lbs whole catfish scaled and gutted
- 3 stalks lemongrass bruised and halved
- 8 cups water
Aromatic Base (to chop):
- 1 large onion roughly chopped
- 3 garlic cloves minced
- 1 inch fresh ginger
- 1 stalk lemongrass woody part removed
Soup Base:
- 2 Tbsp peanut oil
- ½ tsp turmeric powder
- 1 tsp chili powder
- 3 Tbsp toasted chickpea flour
- 3 Tbsp toasted rice flour
Seasonings:
- 4 Tbsp fish sauce
- 1 ½ tsp salt
- 1 tsp sugar
- 1 tsp ground black pepper
Toppings:
- 4 hard-boiled eggs peeled and quartered
- 3 stalks green onions finely chopped
- ½ cup coriander leaves chopped
- 4 limes quartered
- Fried shallot crisps
- Split-pea crackers optional
Toasted Flours:
- 1 cup chickpea flour
- 1 cup jasmine rice
Instructions
- Toasting Chickpea Flour (Nutty Base Preparation): Begin by preparing the toasted chickpea flour, which will add a subtle nutty flavor to the soup. Preheat a dry skillet or cast iron pan over medium heat. Once hot, add 1 cup of chickpea flour. Stir constantly with a wooden spoon to prevent burning. For the first 10 minutes, the flour will remain pale. Gradually, it will turn a light golden-brown and release a rich, nutty aroma. Continue stirring for another 5 minutes until evenly toasted. Remove from heat and let it cool completely before storing in a jar or using immediately.
- Toasting Rice for Flour (Crunchy Flavor Enhancer): Next, prepare the toasted rice powder, which gives Mohinga its distinctive body and texture. Take 1 cup of uncooked jasmine rice and place it in the same dry skillet over medium heat. Toast the rice, stirring occasionally, for about 10 minutes. You’ll notice the grains beginning to change color slightly. Continue for an additional 5 minutes until lightly golden. Let the rice cool, then grind it into a fine powder using a mortar and pestle, food processor, or blender. Set aside.
- Cooking Rice Vermicelli (Perfectly Tender Noodles): Bring a large pot of water to a rolling boil. Add 500 grams of dry rice vermicelli noodles. Cook according to the package instructions, usually about 3–5 minutes, until just tender. Be careful not to overcook, as the noodles will soften further when added to the hot soup. Drain and rinse under cold water to prevent sticking. Place in a large bowl and set aside until ready to serve.
- Preparing Fish Stock (Savory Soup Base): To create a rich and flavorful stock, place 2 ½ lbs of whole catfish, 3 bruised stalks of lemongrass, and 8 cups of water into a large pot. Bring to a gentle boil over medium-high heat. If the water doesn’t fully cover the fish, that’s fine—use tongs to carefully turn the fish halfway through cooking. Simmer for about 20 minutes, or until the fish is cooked through and the flesh flakes easily. Remove the fish to a plate and allow to cool slightly. Carefully flake the fish, discarding bones and skin, and set aside. Strain the stock through a fine mesh sieve into another pot, discarding the solids.
- Chopping Aromatics (Flavor Foundation): While the stock simmers, prepare the aromatic base. In a food processor or blender, combine 1 large onion (roughly chopped), 3 garlic cloves, 1-inch piece of ginger, and 1 stalk of lemongrass (woody part removed). Pulse until finely chopped, almost forming a coarse paste. This mixture will create the deep, fragrant base of your soup.
- Sautéing Aromatics (Flavor Development): Heat 1–2 tablespoons of peanut oil in a large pot over medium heat. Add the chopped aromatics along with ½ teaspoon turmeric powder and 1 teaspoon chili powder. Sauté for about 5 minutes until the onions are translucent, the ginger and garlic become fragrant, and the spices bloom in the oil. Stir continuously to avoid burning.
- Adding Flaked Fish (Richness & Protein): Once the aromatics are fragrant, add the flaked fish to the pot. Gently stir and cook for 2–3 minutes, allowing the fish to absorb the flavors of the aromatics and spices. This step infuses the fish with color and taste before combining with the stock.
- Combining with Stock (Bringing Soup Together): Pour the prepared fish stock into the pot with the sautéed aromatics and flaked fish. Bring the mixture back to a gentle simmer over medium heat. Allow it to cook together for 5–10 minutes so the flavors meld beautifully.
- Preparing Flour Paste (Thickening Step): In a small bowl, mix 3 tablespoons of toasted chickpea flour and 3 tablespoons of toasted rice flour. Gradually add 3–4 tablespoons of water to create a smooth, lump-free paste. This paste will help thicken the soup slightly while adding a subtle nutty flavor.
- Incorporating Flour Paste (Perfect Consistency): Slowly stir the flour paste into the simmering soup. Continue to cook for 3–5 minutes, stirring constantly to ensure even distribution and prevent clumping. If you prefer a thicker, heartier soup, gradually add a little more flour paste until your desired consistency is reached.
- Seasoning Soup (Balanced Flavor): Add 4 tablespoons fish sauce, 1 ½ teaspoons salt, 1 teaspoon sugar, and 1 teaspoon ground black pepper to the soup. Stir well and taste. Adjust seasoning as needed for a savory, balanced flavor. The soup should have a gentle spiciness from chili powder, a subtle earthiness from turmeric, and a rich umami depth from the fish and fish sauce.
- Serving with Noodles and Toppings (Final Presentation): Place a portion of cooked rice vermicelli noodles into each serving bowl. Ladle the hot soup over the noodles generously. Arrange toppings on the table so each diner can customize quartered hard-boiled eggs, chopped green onions, fresh coriander leaves, fried shallot crisps, lime wedges, and optional split-pea crackers. Encourage squeezing fresh lime juice over the soup for bright, zesty flavor.
- Enjoying Mohinga (Satisfying Meal): Serve immediately while hot. This Burmese Mohinga is best enjoyed fresh, allowing the aromatic flavors, tender fish, and silky noodles to shine. It makes a nourishing breakfast, lunch, or dinner, and leftovers can be reheated gently for another hearty meal.
Notes
- Burmese Mohinga is highly versatile: you can use whole catfish, fillets, or even other firm white fish. Whole fish provides a richer stock, but fillets save prep time.
- Toasted chickpea and rice flours are essential for authentic flavor and slightly thickened texture. Do not skip this step.
- Rice vermicelli cooks very quickly, so always watch closely to avoid overcooking. Rinsing in cold water after cooking prevents noodles from sticking.
- Aromatics such as lemongrass, ginger, and garlic form the backbone of the soup’s flavor; finely chopping or blending them ensures smooth integration.
- Customize spice levels by adjusting chili powder and adding optional fresh chilies if you prefer more heat.
