Mohinga
Myanmar's national dish: a fragrant, lemongrass-scented catfish broth thickened with rice powder, ladled over soft rice noodles.
Seafood
⚠ Contains: Fish, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g catfish fillets (or any firm white fish)
- 2 stalks lemongrass, bruised
- 1 thumb ginger, sliced, 4 cloves garlic
- 1 onion, chopped
- 1 tsp turmeric
- 1/4 cup dried split peas, soaked and blended, for thickening (or chickpea flour)
- 2 tbsp roasted rice powder
- 1 banana stem, sliced (optional, if available)
- 6 cups water or fish stock
- 2 tbsp fish sauce
- 400g rice vermicelli noodles
- 2 tbsp oil
- Hard-boiled eggs, cilantro, crispy fried onions, and lime wedges, to garnish
Steps
- Simmer catfish with lemongrass, half the ginger, and water until cooked through; remove the fish, flake the meat, and reserve the stock.
- Saute onion, remaining ginger, garlic, and turmeric in oil until fragrant.
- Stir in the blended split peas (or a chickpea flour slurry) to build a thick base, cooking a few minutes.
- Pour in the reserved fish stock, add the flaked fish and banana stem if using, and simmer 30-40 minutes until the broth thickens slightly.
- Stir in the roasted rice powder to further thicken the broth, and season with fish sauce.
- Soak rice vermicelli in hot water until soft, divide into bowls, and ladle the hot broth over.
- Top with hard-boiled egg, cilantro, crispy fried onions, and a lime wedge.