Myanmar Mohinga (Fish base Soup with Rice Noodles)

Myanmar Mohinga is the national dish!  It is often eaten for breakfast but also loved for lunch and dinner as well.

It is a fish based soup that is flavored with an onion paste and then spooned over vermicelli rice noodles.

It is served with condiments on the side as are most dishes in Myanmar. This allows you to create the dish to your liking, more chili paste, more fish sauce, more lime, more cilantro..... you get the idea.

It is really good and has all the flavors that I love about southeast Asian cuisine.

Get out your mortar and pestle, pick up some catfish and you will love this staple Burmese dish!

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4.78 from 9 votes

Myanmar Mohinga (Fish base Soup with Rice Noodles)

The national dish of Myanmar is a delicious soup, excellent  for breakfast, lunch or dinner!

Course Main Dish

Cuisine Burmese

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4

Calories 443kcal

Author International Cuisine

Ingredients

• For the base
• 1 lb cat fish or trout
• 1 lemongrass stalk bruised
• 1/4 teaspoon turmeric
• 2 cups water
• for the onion paste
• 1 large onion chopped
• 3 cloves garlic
• 2 inches ginger peeled
• 2 lemongrass stalks white part only
• 2 whole thai chilies
• 1 teaspoon shrimp paste
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 6 Tablespoons peanut oil
• For the soup
• 6 cups water
• 1/2 cup young banana stem or banana blossom sliced
• 2 Tablespoons rice powder roasted
• 3 Tablespoons fish sauce
• 1 teaspoon black pepper
• Serve with
• cooked fine rice vermicelli noodles
• 3 limes quartered
• 4 hard boiled eggs quartered
• 1/4 cup fresh coriander chopped
• crispy onions
• Extra fish sauce
• Chili paste

Instructions

• Put the fish in a large sauce pan add the water, lemongrass and turmeric
• Bring to a boil then simmer for 10 minutes or until the fish is cooked.
• Remove the fish from the pan and when cool enough to handle, peel it and flake the fish, being careful to discard any bones. Set aside the flaked flesh.
• Drain the stock through a sieve and reserve for the soup.
• For the Onion paste
• In a mortar and pestle, pound the onion, garlic, chilies, lemongrass and ginger into a paste.
• Heat the oil in a saucepan and add the onion paste.
• Cook over moderate heat for a few minutes until the paste is soft and begins to caramelize
• Add the shrimp paste, mash with a wooden spoon.
• Mix in the turmeric and paprika.
• Cook for another minute until fragrant, then add the flaked fish.
• Put on the lid and cook covered for about 10-15 minutes.
• To make the soup, put the soup paste , rice powder, water and reserved fish stock in a large pan.
• Bring to a boil while stirring to make sure the rice powder doesn't clump.
• Add the banana stem or blossom and simmer for 30 minutes until tender.
• Add the fish sauce, and taste for seasoning. Add in lots of black pepper .
• To serve,
• put a handful of cooked noodles in a bowl, ladle over the soup.
• Serve with all the garnishes.

Nutrition

Calories: 443kcal | Carbohydrates: 16g | Protein: 28g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 266mg | Sodium: 1245mg | Potassium: 885mg | Fiber: 4g | Sugar: 4g | Vitamin A: 745IU | Vitamin C: 50.7mg | Calcium: 97mg | Iron: 19mg