Mohinga Broth Base (Burmese Fish Noodle Soup Broth)

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.

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