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Soup · Burmese

Mohinga (Burmese Catfish and Rice Noodle Soup)

60 min Serves 4 ~555 kcal/serving ~£11.00 (£2.75/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 500 g basa fillets
  • 300 g rice vermicelli noodles
  • 40 g gram flour
  • 2 lemongrass stalks
  • 4 shallots
  • 4 garlic cloves
  • 25 g fresh ginger
  • 2 tbsp fish sauce
  • 1 tsp dried chilli flakes
  • 4 large eggs, hard-boiled and peeled
  • 1 fresh coriander
  • 1 lime

Nutrition (per serving)

Calories
555 kcal
Protein
32.5 g
Carbohydrate
76.6 g
of which sugars
4.6 g
Fat
11.5 g
of which saturates
3.2 g
Fibre
4.7 g
Salt
2.22 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Put the basa fillets in a pot with 1.3 litres water and the bruised lemongrass. Bring to a simmer and cook for 10 minutes until the fish is cooked through and flakes easily. Lift out the fish, flake it, and keep the broth.

  2. 2

    Finely chop 2 shallots and the garlic and ginger, and fry in a little oil for 3 minutes until fragrant.

  3. 3

    Toast the gram flour in a dry pan for 1 minute, then whisk it into 100ml of the warm broth until smooth, and stir this back into the pot to thicken it slightly. Simmer for 10 minutes.

  4. 4

    Stir in the fish sauce and the flaked fish.

  5. 5

    Finely slice the remaining shallots and fry until golden and crisp.

  6. 6

    Cook the rice vermicelli noodles in a separate pan of boiling water for 3 minutes, then drain and divide between bowls.

  7. 7

    Ladle the broth over the noodles, top with the boiled eggs, crispy shallots, chilli flakes and coriander, and serve with lime wedges.

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