Mohinga is Myanmar's national dish, a comforting and aromatic fish soup traditionally enjoyed for breakfast. This recipe guides you to prepare an authentic version at home, with rice vermicelli noodles, flaked catfish, and a spiced broth with turmeric, paprika, and shrimp paste.
This soup is perfect for a hearty breakfast or a light dinner. It can be adapted with other white fish and the spiciness adjusted to taste. Serve with lemon wedges, fresh cilantro, and hard-boiled eggs for a complete experience.
Prep
60 min
Servings
4
Boil the rice vermicelli noodles according to the package instructions, then drain and set aside.
In a large pot, heat some oil over medium heat and add the sliced onions, garlic, and ginger. Sauté until fragrant.
Add the catfish fillets to the pot and cook for a few minutes until they start to flake.
Stir in the turmeric powder, paprika, and shrimp paste. Cook for another minute.
Pour in the water, add the lemongrass stalks, and bring the mixture to a boil. Simmer for about 30 minutes, allowing the flavors to meld.
Remove the catfish from the broth, shred it, and return it to the pot.
Season the broth with fish sauce to taste.
To serve, place a portion of cooked noodles in a bowl and ladle the hot broth over them.
Garnish with halved hard-boiled eggs, lime wedges, fresh cilantro leaves, and fried chickpea fritters (if desired).
Enjoy your homemade Mohinga, the quintessential Burmese comfort food!
