Mohinga
Catfish, Vermicelli Noodles, Hard-Boiled Eggs, Fish Sauce, Pearl Onions, Lotus Root, Chickpea Fritters, Fresh Herbs, Lime
Chef Suu Khin of Burmalicious | Houston, TX
Yield: 4 servings
Adapted by StarChefs | August 2025 | Photo: Will Blunt
INGREDIENTS
Fish Stock:
2½ pounds whole bone-in catfish, skin-on
6 cloves garlic
4 dried red chiles, rehydrated
4 stalks lemongrass, smashed and tied together
1-inch piece ginger
¼ cup fish sauce
1 tablespoon turmeric powder
Cilantro
Fish-Herb Paste:
6 cloves garlic, minced
3 lemongrass stalks, sliced
2 shallots, diced
1-inch piece ginger, sliced
½ cup neutral oil
1 tablespoon ground paprika
1 teaspoon turmeric powder
2 tablespoons fish sauce
Chickpea Fritters:
2 cups neutral oil
½ cup rice flour
¼ cup glutinous rice flour
2 tablespoons chickpea flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon turmeric powder
1 cup split chickpeas, soaked overnight
To Assemble and Serve:
2 tablespoons toasted white rice powder
8 pearl onions, peeled
4-inch piece lotus root, sliced into ¼-inch slices
1 tablespoon granulated sugar
2 teaspoons ground black pepper
Fish sauce
Cooked vermicelli noodles
4 hard-boiled eggs, halved
Cilantro leaves
Toasted chile flakes
2 limes, quartered
METHOD
For the Fish Stock:
In a stockpot over medium heat, add all ingredients and 3 liters water. Bring to a boil, then reduce heat to medium-low. Simmer 30 minutes, or until fish is flaky. Using a slotted spoon, remove fish and transfer to a work surface. Remove the skin, debone, and separate fillets from flakes. Reserve fillets and flakes separately. Return fish bones to pot and simmer 1 hour. Strain into an airtight container and refrigerate.
For the Fish-Herb Paste:
In a food processor, add garlic, lemongrass, shallots, and ginger. Pulse until a smooth paste is achieved. Set aside. In a pan over medium flame, heat oil. Add garlic paste, paprika, and turmeric. Sauté 10 minutes, or until mixture is golden brown and fragrant. Season with fish sauce and cook additional 10 minutes. Remove from heat and let cool.
For the Chickpea Fritters:
In a heavy-bottomed pot over medium flame, heat oil to 350°F. In a mixing bowl, combine flours, baking soda, salt, and turmeric. Slowly stream in 300 milliliters ice water, mixing between each addition. Fold in chickpeas. On a work surface, form mixture into 3-inch-rounds. Transfer to hot oil and fry until golden. Transfer to a paper towel-lined plate and let drain. Set aside.
To Assemble and Serve:
In a stockpot over medium-high heat, bring Fish Stock to a boil. Stir in reserved fish flakes and Fish-Herb Paste. In a mixing bowl, whisk to combine rice powder and 4 tablespoons cold water. Add slurry into pot and mix to combine. Stir in pearl onions and lotus root. Let simmer until fork-tender. Add reserved fish fillets. Season mixture with sugar, pepper, and fish sauce. Remove from heat. Divide desired amount vermicelli noodles evenly into four serving bowls. Cover with desired amount soup. Garnish with eggs, cilantro, chile flakes, and desired amount Chickpea Fritters. Serve with lime.
