Soup ·

Burmese Mohinga with Lemongrass and Crispy Shallots

Name: Burmese Mohinga with Lemongrass and Crispy Shallots
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 4 servings
Cuisine: Soup
Ingredients: White fish, 1 pound, chopped; Water, 6 cups; Lemongrass, 2 stalks, bruised; Garlic, 3 cloves, smashed; Fish sauce, 1 tablespoon; Turmeric powder, 1 tablespoon; Rice vermicelli noodles, 12 ounces; Water, for boiling; Salt, a pinch; Shallots, 3, thinly sliced; Peanut oil, 1/4 cup; Boiled eggs, 2, sliced; Cilantro, 1/4 cup, chopped; Lime juice, 2 tablespoons; Dried chili flakes, 2 teaspoons; Onion powder, 1 tablespoon

A fragrant and savory fish soup with lemongrass accents and crunchy shallots.

5(314 reviews)

·By Ethan Brooks·June 22, 2025

Burmese Mohinga with Lemongrass and Crispy Shallots — Soup served and photographed from above

Prep

35 min

Cook

1 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Broth

For the Noodles

For the Garnish

For the Seasoning

Nutrition

Per serving

Calories: 626 kcal
Protein: 32 g
Carbs: 74 g
Fat: 19.5 g
Fiber: 3 g

Whole recipe

Total

Calories: 2504 kcal
Protein: 128 g
Carbs: 296 g
Fat: 78 g
Fiber: 12 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
White fish 1 pound, chopped	520	94	0	10	0
Water 6 cups	0	0	0	0	0
Lemongrass 2 stalks, bruised	5	0	1	0	1
Garlic 3 cloves, smashed	13	0	3	0	0
Fish sauce 1 tablespoon	10	1	1	0	0
Turmeric powder 1 tablespoon	29	1	6	1	2
Rice vermicelli noodles 12 ounces	1200	18	264	2	6
Water for boiling	0	0	0	0	0
Salt a pinch	0	0	0	0	0
Shallots 3, thinly sliced	45	1	10	0	2
Peanut oil 1/4 cup	480	0	0	54	0
Boiled eggs 2, sliced	160	12	1	11	0
Cilantro 1/4 cup, chopped	1	0	0	0	0
Lime juice 2 tablespoons	8	0	3	0	0
Dried chili flakes 2 teaspoons	11	0	2	0	1
Onion powder 1 tablespoon	22	1	5	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Fish

1
Mix fish and seasonings
Mix the fish pieces with turmeric and fish sauce.
2
Refrigerate
Let it marinate for 20 minutes in the refrigerator.
Tip: Ensure the fish is fully marinated to avoid any raw fishy taste.
3
Prepare other ingredients
Prepare other ingredients during this time.

Preparing the Garnishes

1
Heat oil
Heat peanut oil in a pan over medium heat.
2
Fry shallots
Fry the sliced shallots until golden and crispy, then drain on paper towels.
Tip: Crisping shallots correctly prevents them from becoming chewy.
3
Boil eggs
Boil eggs for 10 minutes, cool, and slice.

How to Make Burmese Mohinga with Lemongrass and Crispy Shallots

Total time: 2 h 20 min · Yields 4 servings

1
Make the Fish Broth
In a large pot, combine marinated fish, bruised lemongrass, garlic, and water. Simmer for 30 minutes.
2
Prepare the Noodles
Cook rice vermicelli as per package instructions; rinse with cold water and drain well.
3
Final Seasoning
Adjust the broth with chili flakes, lime juice, and onion powder to taste.