Entree: Myanmar – Mon Cuisine – မုန့်ဟင်းခါး ➤ Mohinga (Mon-style rice noodle and fish soup in a fragrant lemongrass and turmeric broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

- 8 cups (1.9 L) water or low-sodium fish stock
- 1 lb (454 g) firm white fish fillets, boneless (e.g., catfish or rohu)
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 2 stalks lemongrass, bruised and halved
- 1 tbsp (9 g) ground turmeric
- 3 tbsp (24 g) rice flour (for slurry)
- 1/4 cup (60 ml) warm water (to mix slurry)
- 2 tbsp (30 g) fermented fish paste or shrimp paste (ngapi) if available
- 8 oz (225 g) dried rice vermicelli or thin rice noodles
- 2 hard-boiled eggs, approx. 2 oz (60 g) each, halved (optional)
- 1/4 cup (15 g) fresh cilantro leaves for garnish
- 2 limes, cut into wedges
- 1/2 cup (50 g) thinly sliced fried shallots or onions for garnish
- For crunchy fritters (optional):
  - 3/4 cup (90 g) chickpea (gram) flour
  - 1/2 tsp (3 g) salt
  - 1/2 tsp (1 g) turmeric
  - 1/2 cup (120 ml) water (adjust as needed)
  - Vegetable oil for shallow frying

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the broth: In a large pot, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add sliced onion, minced garlic, and grated ginger and sauté until soft and fragrant, about 4–5 minutes.
2. Add aromatics and fish: Stir in bruised lemongrass stalks and ground turmeric, cook 1 minute. Add fish fillets and 8 cups (1.9 L) water or fish stock; bring to a gentle simmer and cook until fish is opaque and flakes easily, about 8–10 minutes.
3. Flake and season: Remove fish fillets and set aside to cool slightly. Add fish sauce and fermented fish paste (if using) to the pot and simmer 2 minutes. Remove and discard lemongrass pieces.
4. Thicken the broth: Mix 3 tbsp (24 g) rice flour with 1/4 cup (60 ml) warm water to a smooth slurry. Gradually whisk the slurry into the simmering broth and cook 3–4 minutes until slightly thickened and silky. Taste and adjust salt or fish sauce.
5. Prepare fish flesh: Flake the reserved fish, removing any bones, and return the flakes to the pot. Keep the broth warm on very low heat.
6. Cook noodles: Prepare rice vermicelli 1–2 minutes in boiling water according to package directions, drain and divide among 4 bowls.
7. Optional fritters: For crunchy fritters, whisk chickpea flour, salt, turmeric, and ~1/2 cup (120 ml) water to a batter. Heat 1/4 inch (0.635 cm) of vegetable oil in a skillet over medium-high heat and drop tablespoonfuls of batter, frying until golden and crisp, 1–2 minutes per side. Drain on paper towels and break into pieces for topping.
8. Assemble and garnish: Ladle hot fish broth and fish flakes over noodles. Top with halved hard-boiled eggs (if using), fried shallots, cilantro, fritter pieces, and a lime wedge. Serve immediately.

1. Make the broth: In a large pot, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add sliced onion, minced garlic, and grated ginger and sauté until soft and fragrant, about 4–5 minutes.
2. Add aromatics and fish: Stir in bruised lemongrass stalks and ground turmeric, cook 1 minute. Add fish fillets and 8 cups (1.9 L) water or fish stock; bring to a gentle simmer and cook until fish is opaque and flakes easily, about 8–10 minutes.
3. Flake and season: Remove fish fillets and set aside to cool slightly. Add fish sauce and fermented fish paste (if using) to the pot and simmer 2 minutes. Remove and discard lemongrass pieces.
4. Thicken the broth: Mix 3 tbsp (24 g) rice flour with 1/4 cup (60 ml) warm water to a smooth slurry. Gradually whisk the slurry into the simmering broth and cook 3–4 minutes until slightly thickened and silky. Taste and adjust salt or fish sauce.
5. Prepare fish flesh: Flake the reserved fish, removing any bones, and return the flakes to the pot. Keep the broth warm on very low heat.
6. Cook noodles: Prepare rice vermicelli 1–2 minutes in boiling water according to package directions, drain and divide among 4 bowls.
7. Optional fritters: For crunchy fritters, whisk chickpea flour, salt, turmeric, and ~1/2 cup (120 ml) water to a batter. Heat 1/4 inch of vegetable oil in a skillet over medium-high heat and drop tablespoonfuls of batter, frying until golden and crisp, 1–2 minutes per side. Drain on paper towels and break into pieces for topping.
8. Assemble and garnish: Ladle hot fish broth and fish flakes over noodles. Top with halved hard-boiled eggs (if using), fried shallots, cilantro, fritter pieces, and a lime wedge. Serve immediately.