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Mohinga Soup Burmese

Mohinga – Recipe for Burmese Fish Noodle Soup

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  • Author: Lan Pham Wilson
  • Total Time: 0 hours
  • Yield: 4-6 portions 1x


Spicy, umami broth, a perfectly boiled egg, a wedge of lime, and slippery noodles is the perfect combination on a cold night. What more can you ask for than a Burmese fish noodle soup?


Units Scale

Noodle bowls:

  • Rice vermicelli noodles
  • Hard-boiled eggs (halved)
  • Chopped cilantro (to garnish)
  • Lime wedges (to serve)


  • 1 Head of fish (if you had to choose, catfish is fine)
  • 1 Lemongrass stem (bruised)
  • 2 Garlic cloves (bashed)
  • 1 tsp ground turmeric
  • 3 TBL cooked chickpeas (mashed (i used jarred jovial))
  • 1 Red onion (quartered)
  • 1/2 Red onion (chopped)
  • Fish sauce (to taste)
  • 1.5 lbs Catfish fillet (cleaned and de-boned)

Spice paste:

  • 3 lemongrass stems (finely sliced, white part only)
  • 24 red chilis (to taste)
  • 1/2 red onion (rough chopped)
  • 4 garlic cloves (diced)
  • 1 inch piece of fresh ginger (peeled & sliced)
  • 1/2 cup grape seed oil
  • 2 tsp shrimp paste
  • 1 tsp ground turmeric
  • 1 tsp sweet paprika


For the broth:

  • Place the fish head in a large pot with the lemongrass, garlic, red onion quarters and turmeric.
  • Pour in enough cold water to cover the head and bring to a boil.
  • Skim off any muck, then reduce the heat to low and simmer for 20 minutes.
  • Strain the broth and put back in pot. Keep the heat at low, and gently lower the fish fillets into the broth and cook for about 15-20 minutes.
  • Remove the fillets and with forks, flake them into chunky pieces. Set aside. Keep the broth pot on low.

While the broth is simmering, make the paste:

  • In a mortar, pound the lemongrass, chillies, chopped onions, garlic and ginger into a smooth paste. You can use a food processor for ease.
  • In a saucepan, heat up the grape seed oil. Add in the paste and sauté for 20 minutes. You’re gonna question if the amount of oil is correct, don’t worry!
  • Stir in the shrimp paste, turmeric and paprika.
  • Add in the flaked fish, be gentle with mixing, cook on low for an additional 5 minutes.
  • Returning to the pot of broth, add the fish mixture.
  • Next, throw in the mashed chickpeas and chopped red onions. Season with fish sauce to taste.
  • Stir to combine, and let simmer for 30 minutes.

To serve:

  • Cook vermicelli noodles according to package instructions. divvy into soup bowls.
  • Ladle soup over noodles, being sure to add in chunks of flaked fish.
  • Top with half hard boiled egg and generous smattering of chopped cilantro.
    Spritz with lime juice.
  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Category: Main
  • Method: Boiling
  • Cuisine: Burmese
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