Mohinga — the national breakfast soup of Burma, made from catfish in a lemongrass broth thickened with rice flour and toasted chickpea flour, served over fine rice noodles — achieves its characteristic thick, silky texture through the combination of two thickening agents at different stages: roasted rice flour (added to the fish broth to provide body) and toasted chickpea flour (added to deepen the umami and add a specific nuttiness).
- **The catfish:** Briefly steamed, the bones and skin removed, the flesh flaked. The cooking water retained as the stock foundation. - **The aromatics:** Lemongrass, ginger, garlic, shallots, turmeric — the Burmese aromatic paste fried in oil before the stock is added. - **The two flours:** Toasted rice flour provides the starchy body; toasted chickpea flour (besan) provides the nutty umami depth. Both are dry-toasted to develop their Maillard compounds before being whisked into the broth. - **The eggs:** Hard-boiled eggs sliced and served on top — a standard mohinga garnish. - **The crispy garnishes:** Split chickpea fritters (pe gyaw), crispy dried chilli, fish sauce, fresh coriander — the garnishes are as important as the soup.
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