Mohinga
Myanmar's beloved breakfast soup: thin rice noodles in a thick, savory fish-and-lemongrass broth thickened with chickpea flour and banana stem, topped with eggs and crispy fritters.
Mohnga: Charles Haynes, CC BY-SA 2.0 (Wikimedia Commons)
Where it comes from
Mohinga is often called the national dish of Myanmar and is sold by street vendors and cafes early in the morning. Every region adds its own touches, such as herbs, fritters, or lime.
Explore the cuisine of Myanmar.
Recipe
Make Mohinga at home
Ingredients
- 1 lb catfish or other white fish
- 2 stalks lemongrass, bruised
- 1 onion, chopped
- 4 garlic cloves
- 1-inch ginger
- 1 tsp turmeric
- 3 tbsp chickpea flour, toasted
- 2 tbsp fish sauce
- 2 tbsp oil
- 8 oz thin rice vermicelli
- 2 hard-boiled eggs, halved
- Cilantro, lime wedges, chili flakes, crispy fritters
How it's made
- Simmer the fish in 6 cups water with lemongrass and a pinch of salt for 15 minutes; lift out, flake, and discard bones.
- Pound or blend onion, garlic, and ginger into a paste and fry in oil with turmeric until fragrant.
- Add the paste and the flaked fish to the broth.
- Whisk the toasted chickpea flour with a little cold water and stir into the broth; simmer 15 minutes until thickened.
- Season with fish sauce.
- Cook the vermicelli, divide among bowls, and ladle broth over.
- Top with egg, cilantro, fritters, and serve with lime and chili.
Variations
- Mohinga with banana stem for texture
- Chicken mohinga
- Vegetarian version with mushroom stock
Cook’s tip: Toast the chickpea flour until nutty for the best flavor and a smooth broth.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Mohnga: Charles Haynes, CC BY-SA 2.0 (Wikimedia Commons)