Mohinga

What it really is

Mohinga is a Myanmar rice-noodle soup served in fragrant fish broth thickened with toasted rice flour.

Fish simmers with aromatics, including lemongrass in common preparations, and toasted rice flour gives the broth body. Rice noodles are placed in a bowl and the hot broth is poured over them, so this is a soup rather than a dry noodle salad. It is often eaten at breakfast but can be served at other times. Fish species, herbs and seasoning vary between cooks; the name does not prescribe one garnish set. Lime, egg or crisp fritters may accompany some bowls and should be treated as additions. The noodles soften as they sit, so the bowl is assembled shortly before service. Fish broth is central to the dish, and an alternative stock would be a distinct adaptation that should be named. A restaurant menu should not assume every serving includes the same toppings or heat level. Add noodles and final garnishes when assembling the bowl so they retain their texture.

A wedge of lime can be served on the side to brighten the broth. Crisp fritters or egg are optional toppings, so identify them separately and assemble them at service to keep their texture.

How it's served

Serve hot with noodles in the broth. Keep lime and optional toppings separate or name them when already added.

How to write it on the menu

Identify the fish broth and rice noodles, then list egg, fritters, lime or other toppings actually included. Confirm the broth, seasoning paste and shared-kitchen details before making allergen claims.