Entree: Myanmar – Rakhine Coastal – ရခိုင် မုန်ဟင်းခါး ➤ Rakhine Mohinga (Coastal fish and rice noodle soup with a fragrant spiced fish broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 1 lb (450 g) boneless firm white fish fillets (tilapia, catfish, or local whitefish), chopped
- 6 cups (1.4 L) fish stock or water (see note in steps)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped (about 1 cup / 160 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (6 g) fresh ginger, minced
- 2 stalks (about 40 g) lemongrass, bruise and thinly slice white part
- 1 medium tomato, chopped (about 1 cup / 180 g)
- 2 tbsp (30 g) fermented fish paste (ngapi) or 2 tbsp (30 ml) fish sauce
- 1 tsp (4 g) ground turmeric
- 3 tbsp (24 g) toasted rice flour (for slight thickening)
- 8 oz (225 g) rice vermicelli or thin rice noodles, soaked/prepared per package
- 1–2 tbsp (15–30 ml) lime juice, to taste
- 1–2 fresh green chilies, sliced (optional)
- 1/2 cup (50 g) fried shallots for garnish
- 2 hard-boiled eggs, halved (approx. 100 g total)
- 2 tbsp (10 g) chopped cilantro (coriander) for garnish
- Salt to taste

Instructions

1. If using fish with bones or heads available, make a quick stock by simmering bones/heads in 6 cups (1.4 L) water for 20 minutes, then strain. If using only fillets, use 6 cups (1.4 L) water as stock and plan to simmer the fillets briefly to flavor the broth.
2. Heat the vegetable oil in a heavy pot over medium heat. Add the chopped onion and sauté until soft and lightly browned, 6–8 minutes. Add garlic, ginger, and bruised lemongrass; cook 2–3 minutes until fragrant.
3. Stir in the chopped tomato and cook until it softens, 4–5 minutes. Add the fermented fish paste (ngapi) or fish sauce and ground turmeric; cook 1–2 minutes to bloom the spices.
4. Pour in the fish stock (or water). Bring to a gentle simmer. If using fillets, add them now and poach until just cooked, 4–6 minutes; remove fillets, flake into bite-sized pieces, and return to the pot. If you used bones to make stock, skip the poaching step.
5. Whisk the toasted rice flour with a little cool water to form a smooth slurry, then stir into the simmering broth to slightly thicken and give body; simmer 3–4 minutes. Taste and adjust seasoning with salt, more ngapi or fish sauce, and lime juice for brightness.
6. Prepare rice vermicelli according to package instructions (usually soak or brief blanch) and divide among bowls. Ladle hot broth and generous pieces of flaked fish over the noodles.
7. Garnish each bowl with fried shallots, halved hard-boiled egg, sliced chilies if using, and chopped cilantro. Serve immediately with extra lime wedges on the side.