Mohinga is Myanmar’s beloved national dish, a fragrant fish noodle soup bursting with flavors of lemongrass, turmeric, and fish sauce. This comforting dish, often enjoyed for breakfast but versatile for any meal, features rice noodles in a rich, thickened broth, garnished with vibrant toppings like boiled eggs, crispy fritters, and fresh cilantro. Reflecting Myanmar’s culinary heritage, Mohinga blends Southeast Asian influences with local ingredients, creating a soul-warming bowl of goodness. This step-by-step recipe guides you through crafting an authentic Mohinga at home, perfect for sharing with family or friends.
Ingredients (Serves 4-6)
For the Fish Broth:
- 1 lb (450g) catfish fillets (or sea bass, cod, or tilapia)
- 6 cups water
- 2 lemongrass stalks, bruised and cut into 3-inch pieces
- 1-inch piece fresh ginger, sliced
- ½ teaspoon ground turmeric
- 2 tablespoons fish sauce
- 1 teaspoon ground black pepper
For the Soup Base:
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 2 lemongrass stalks, white part only, finely sliced
- 3 dried red chilies, soaked in hot water for 10 minutes and drained
- 1 teaspoon shrimp paste (optional, for depth)
- ½ teaspoon ground turmeric
- ½ teaspoon paprika
- 4 tablespoons peanut oil
- ¼ cup chickpea flour (besan), toasted
- ¼ cup rice flour, toasted
- 1.5 liters (6 cups) fish broth (from above)
- 1 small banana stem, sliced (or substitute with 6 small shallots, peeled)
- 2 tablespoons fish sauce
- Salt to taste
For the Noodles and Garnishes:
- 10 oz (300g) rice vermicelli noodles
- 2 hard-boiled eggs, quartered
- ½ cup crispy fried shallots
- ¼ cup fresh cilantro, chopped
- 2 limes, cut into wedges
- ½ cup split pea fritters (pe kyaw) or chickpea fritters (optional)
- 1 teaspoon chili oil or dried chili flakes (optional, for heat)
Equipment Needed
- Large pot
- Medium skillet
- Mortar and pestle or food processor
- Strainer or slotted spoon
- Tongs
- Measuring cups and spoons
- Spice grinder or coffee grinder (for toasting flours)
Step-by-Step Instructions
Step 1: Toast the Flours
Toasted chickpea and rice flours are key to Mohinga’s creamy, thickened broth. In a dry skillet over medium heat, toast ¼ cup chickpea flour for 8-10 minutes, stirring constantly, until it turns light brown and smells nutty. Remove and set aside. Repeat with ¼ cup rice flour, toasting for 5-7 minutes until golden. Let both cool, then grind to a fine powder using a spice grinder or coffee grinder. This step adds depth and body to the soup.
Step 2: Prepare the Fish Broth
In a large pot, combine 6 cups of water, bruised lemongrass stalks, sliced ginger, ½ teaspoon turmeric, 2 tablespoons fish sauce, and 1 teaspoon black pepper. Bring to a boil, then add the catfish fillets. Simmer for 10-12 minutes until the fish is cooked through. Using tongs, carefully remove the fish and set aside to cool. Strain the broth to remove solids, reserving the liquid. Flake the fish into small pieces, discarding any bones, and set aside for later.
Step 3: Make the Aromatic Paste
In a mortar and pestle or food processor, blend the chopped onion, minced garlic, minced ginger, sliced lemongrass (white part only), and soaked dried chilies into a coarse paste. If using shrimp paste, add it to the mix. This aromatic paste forms the flavor foundation of Mohinga, delivering its signature Southeast Asian zest.
Step 4: Cook the Soup Base
Heat 4 tablespoons peanut oil in a large pot over medium heat. Add the aromatic paste, ½ teaspoon turmeric, and ½ teaspoon paprika. Sauté for 5-7 minutes, stirring occasionally, until fragrant and the onions soften. Stir in the toasted chickpea and rice flours, mixing well to avoid lumps. Gradually pour in the reserved fish broth, stirring constantly to create a smooth base. Add the sliced banana stem (or shallots) and 2 tablespoons fish sauce. Bring to a gentle boil, then reduce to a simmer.
Step 5: Simmer the Soup
Simmer the soup for 20-25 minutes, stirring occasionally, until it thickens slightly and the flavors meld. The toasted flours will give the broth a creamy, velvety texture without dairy. Add the flaked fish back to the pot, stirring gently to incorporate. Taste and adjust seasoning with salt or additional fish sauce, aiming for a balance of salty, tangy, and aromatic notes. If the broth is too thick, add a little water (¼ cup at a time).
Step 6: Prepare the Noodles
Cook the rice vermicelli noodles according to package instructions (typically boiling for 3-5 minutes until soft). Drain and rinse under cold water to prevent sticking. Divide the noodles into individual serving bowls, creating a small nest in each.
Step 7: Prepare Garnishes
While the soup simmers, prepare the garnishes. Hard-boil 2 eggs (10 minutes in boiling water), cool, peel, and quarter. If making split pea fritters (pe kyaw), mix ½ cup chickpea flour with water, salt, and a pinch of turmeric to form a thick batter, then fry small portions in hot oil until crispy. Alternatively, use store-bought fritters or crispy fried shallots for crunch. Chop fresh cilantro and cut limes into wedges for serving.
Step 8: Assemble the Mohinga
Ladle the hot soup over the noodles in each bowl, ensuring a generous amount of broth and fish. Top each bowl with a few pieces of flaked fish, a quartered boiled egg, a sprinkle of crispy fried shallots, and a handful of chopped cilantro. Add a drizzle of chili oil or a pinch of chili flakes for heat, if desired. Serve with lime wedges on the side for a tangy burst.
Step 9: Serve and Customize
Serve Mohinga immediately, encouraging diners to squeeze lime juice over their bowl and add extra garnishes to taste. In Myanmar, Mohinga is often customized at the table, with each person adjusting flavors with chili, fish sauce, or more herbs. Offer extra fritters or shallots for added crunch. Traditionally, eat with a spoon, not chopsticks, to fully enjoy the broth.
Tips for Success
- Sourcing Ingredients: Catfish is traditional, but sea bass, cod, or tilapia work well. Find lemongrass, chickpea flour, and fish sauce at Asian markets or large supermarkets. Banana stem can be substituted with shallots if unavailable.
- Vegetarian Option: Replace fish with purple yam or sweet potato and use vegetable stock with soy sauce instead of fish sauce for a hearty vegetarian Mohinga.
- Make Ahead: Prepare the broth and toast flours a day in advance. Store broth in the fridge and reheat gently before serving. Cook noodles fresh for best texture.
- Storage: Store leftover broth in an airtight container in the fridge for up to 3 days. Reheat gently, adding water if needed. Noodles and garnishes are best prepared fresh.
Why You’ll Love This Recipe
Mohinga is a celebration of Myanmar’s vibrant flavors, combining the freshness of lemongrass and ginger with the umami of fish sauce and the crunch of fritters. This recipe is approachable yet authentic, allowing home cooks to recreate a street-food classic with readily available ingredients. Its versatility—perfect for breakfast, lunch, or dinner—makes it a crowd-pleaser, while its communal nature fosters connection. Whether you’re new to Burmese cuisine or craving a taste of Myanmar, Mohinga delivers warmth and satisfaction in every bowl.
Serving Suggestions
Serve Mohinga with kisra or asida for a Sudanese-inspired fusion, or stick to its traditional roots with rice vermicelli. Pair with a side of Burmese tea leaf salad (laphet) for a contrasting texture or a simple cucumber salad for freshness. Karkade (hibiscus tea) or a chilled Burmese lime soda complements the soup’s bold flavors. For a festive touch, set out a variety of garnishes in small bowls, letting guests customize their Mohinga.
Cultural Significance
Mohinga, often called Myanmar’s national dish, is a staple across the country, sold by street vendors and served in homes for special occasions. Its origins trace back to the Konbaung dynasty, and it reflects Myanmar’s agricultural and coastal heritage, with freshwater fish and rice as key ingredients. The dish’s regional variations—spicier in Rakhine, earthier in Yangon—showcase Myanmar’s diverse culinary landscape. Mohinga’s communal serving style, with customizable toppings, embodies the country’s spirit of hospitality and togetherness
