Mohinga Broth Base (Burmese Fish Noodle Soup Broth)

Origin: Myanmar. A fish-based broth thickened with ground toasted rice and banana stem, flavored with lemongrass and a fermented fish or shrimp component — widely considered Myanmar’s national dish base.

Flavor Profile: Savory and fish-forward with a distinct thickened, almost silky body from the toasted rice, and a citrusy lift from lemongrass.

Culinary Uses: Base and finished form of mohinga, traditionally eaten for breakfast, served over rice noodles with a variety of garnishes (fritters, boiled egg, chili).

Regional Variations: Regional versions vary in whether catfish or other freshwater fish is used, and in the specific ratio of rice thickening to broth.

Storage: Refrigerate 2–3 days; freezes reasonably well though the texture is best enjoyed fresh.

Notes: Contains fish (and often fermented shrimp) — flag for allergen purposes.