Burmese Mohinga with Lemongrass and Crispy Shallots

Traditional Burmese Fish Soup

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

1 h 45 min
4
Intermediate

Ingredients

For the Broth

White fish

1 pound, chopped

Water

6 cups

Lemongrass

2 stalks, bruised

Garlic

3 cloves, smashed

Fish sauce

1 tablespoon

Turmeric powder

1 tablespoon

For the Noodles

Rice vermicelli noodles

12 ounces

Water

for boiling

Salt

a pinch

For the Garnish

Shallots

3, thinly sliced

Peanut oil

1/4 cup

Boiled eggs

2, sliced

Cilantro

1/4 cup, chopped

For the Seasoning

Lime juice

2 tablespoons

Dried chili flakes

2 teaspoons

Onion powder

1 tablespoon

Preparation

Marinating the Fish

Mix fish and seasonings

Mix the fish pieces with turmeric and fish sauce.

Refrigerate

Let it marinate for 20 minutes in the refrigerator.

Ensure the fish is fully marinated to avoid any raw fishy taste.

Prepare other ingredients

Prepare other ingredients during this time.

Preparing the Garnishes

Heat oil

Heat peanut oil in a pan over medium heat.

Fry shallots

Fry the sliced shallots until golden and crispy, then drain on paper towels.

Crisping shallots correctly prevents them from becoming chewy.

Boil eggs

Boil eggs for 10 minutes, cool, and slice.

Cooking Process

Make the Fish Broth

In a large pot, combine marinated fish, bruised lemongrass, garlic, and water. Simmer for 30 minutes.

Prepare the Noodles

Cook rice vermicelli as per package instructions; rinse with cold water and drain well.

Final Seasoning

Adjust the broth with chili flakes, lime juice, and onion powder to taste.

Plating & Serving

Burmese Mohinga with Lemongrass and Crispy Shallots

FaUtensils

Serve

Place cooked noodles in bowls, pour over hot fish broth, and garnish with crispy shallots, egg slices, and cilantro.

Sauce Pairings

Tamarind sauce

Adds a tangy depth

Fish sauce

For added umami

Garnishes & Accompaniments

Fried garlicGreen onion tops

Perfect Sides

Burmese flatbread

Pickled vegetables