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Mohinga, Burmese fish noodle soup

Mohinga is Burma's national soup, rice noodles in a lemongrass fish broth, served with a hard boiled egg and fresh cilantro. For 4 people, it takes about an hour and medium skill, at roughly €3.90 per serving. The key is the broth, simmered with aromatics then thickened with toasted chickpea flour.

Tonight, Burma's national soup, mohinga, rice noodles in a lemongrass fish broth, topped with a hard boiled egg.

Mohinga, Burmese fish noodle soup
Total time
1 h
Difficulty
Medium
Cost per person
€3.90
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Mohinga hits you first with its fragrance, lemongrass and ginger infuse a fish broth that turns golden with turmeric. The texture is what sets it apart, chickpea flour lightly thickens the broth without making it heavy, and rice noodles bring that silky quality found in the best Asian soups. A halved hard boiled egg and a squeeze of lime wake up every spoonful.

This is the kind of dish to make on a Sunday, when you have time to let the broth simmer slowly. Kids used to milder flavors might find the lemongrass and fish sauce surprising, but it is a great dish to share with family or friends curious to try something new. Mon Chou walks you through each step of the broth so nothing gets missed.

The ingredients

4 people

Fish counter

  • Hake fillets 500 g

Pantry

  • Rice vermicellioften in the pantry 250 g
  • Turmericoften in the pantry 1 tsp
  • Chickpea flouroften in the pantry 4 tbsp
  • Fish sauceoften in the pantry 2 tbsp
  • Sunflower oiloften in the pantry 3 tbsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Lemongrass 2 stalks
  • Onions 2
  • Garlic 4 cloves
  • Fresh ginger 20 g
  • Fresh cilantro 6 sprigs
  • Lime 1

Dairy

  • Eggs 4

Allergens Fish, Eggs

The step by step recipe

  1. Poach the hake in a liter and a half of water with the crushed lemongrass, ginger, and one onion, then remove the fish and flake it. 12 min

    Keep the strained broth, it is the base of the soup.

  2. Sauté the other chopped onion with the garlic and turmeric in the oil, add the flaked fish, and let the flavors develop. 8 min

    This gives the broth its signature golden color.

  3. Pour in the broth, add the chickpea flour mixed with a little cold water, the fish sauce, and the pepper, and let it thicken while stirring. 15 min

    Pour the chickpea flour mixture in a thin stream to avoid lumps.

  4. Cook the vermicelli according to the package, drain, and hard boil the eggs for ten minutes. 10 min

    Rinse the vermicelli with cold water so they do not stick together.

  5. Divide the noodles among the bowls, ladle in the broth, add half a hard boiled egg, cilantro, and a squeeze of lime.

    Serve with crushed dried chilies on the side so everyone can adjust the heat.

Our tips to get it right

  • Crush the lemongrass stalks well before adding them to the water, this releases much more flavor while the fish poaches.
  • Dry roast the chickpea flour for a few minutes before mixing it with water, it loses its raw taste and thickens the broth better.
  • Taste the broth before serving and add fish sauce gradually, its strength varies a lot between brands.

The variations

  • Swap the hake for mackerel or fresh sardines, the flavor will be bolder but still true to the dish.
  • For a vegetarian version, replace the fish with shiitake mushrooms and the fish sauce with soy sauce, the broth keeps its character thanks to the lemongrass.
  • For a faster version, use ready made fish stock instead of poaching your own, you save about twenty minutes.

What to serve it with

  • Crushed dried chilies on the side
  • Extra lime wedges
  • Crispy chickpea fritters

Storage

The broth keeps for 2 days in the fridge in a sealed container, stored separately from the noodles so they do not go soft. It freezes well for up to 2 months, without the noodles or eggs. Reheat the broth gently and cook fresh noodles and an egg just before serving.

Questions about this dish

Can you substitute the chickpea flour?

Yes, cornstarch or rice flour mixed with water also works to thicken the broth. The flavor will be slightly less traditional, but the texture stays close.

Can you make mohinga ahead of time?

The broth can be made a day ahead and actually tastes better after resting overnight. Cook the noodles and eggs just before serving to keep their texture right.

What texture should the broth have?

The broth should lightly coat a spoon, similar to a thin velvety soup, never as thick as a sauce. Chickpea flour gives exactly this result.

Can mohinga broth be frozen?

Only the broth freezes well, for up to 2 months in an airtight container. Cook fresh noodles and hard boiled eggs right before serving so they do not turn soft.

How long does it take to make a mohinga, Burmese fish noodle soup?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a mohinga, Burmese fish noodle soup?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a mohinga, Burmese fish noodle soup cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs. Always check the labels of the products you buy.

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