Mohinga
The Quirky Foodster Team
Ingredients
- Catfish or other firm white fish — 500 g (1 lb 2 oz)
- Rice vermicelli noodles — 400 g (14 oz)
- Lemongrass, bruised — 2 stalks
- Onion, chopped — 1
- Garlic, minced — 4 cloves
- Ginger, minced — 1 tbsp
- Chickpea flour — 2 tbsp
- Turmeric — 1 tsp
- Fish sauce — 3 tbsp
- Oil — 3 tbsp
- Water — 6 cups (1.4 litres / 48 fl oz)
- Salt — to taste
- Hard-boiled eggs, fried onion, coriander and lime wedges, to garnish
Method
- Simmer the fish with the lemongrass in water for 20 minutes until cooked through; remove the fish, flake the flesh, and reserve the cooking liquid as stock.
- Heat the oil in a large pot and sauté the onion, garlic and ginger until fragrant.
- Stir in the turmeric, then whisk in the chickpea flour with a little of the reserved stock to form a smooth slurry.
- Add the remaining stock and the flaked fish to the pot, and bring to a simmer.
- Stir in the fish sauce and simmer for 20–25 minutes until the broth thickens slightly.
- Season with salt to taste.
- Prepare the rice vermicelli according to package instructions.
- Divide the noodles among bowls, ladle over the hot broth, and top with hard-boiled egg, fried onion, coriander and a squeeze of lime.
Introduction: A fragrant fish and rice noodle soup thickened with banana stem and lemongrass, widely considered Myanmar’s national dish and most iconic breakfast.
Cultural Background: Mohinga is eaten across Myanmar at any time of day but is especially beloved as a breakfast dish, sold from street carts and market stalls, with each region and household bringing its own balance of aromatics to the fish-based broth.
Tips: The chickpea flour slurry is what gives mohinga its characteristic slightly thickened texture — whisk it in gradually to avoid lumps. Toast or fry your own crispy onions for the topping for the best flavour and crunch.
Variations: Add banana stem, finely sliced, for a more traditional textural element. Serve with fried lentil fritters (pè kyaw) crumbled on top.
Storage: Refrigerate the broth in an airtight container for up to 2 days; store noodles separately.
Reheating: Reheat the broth gently on the stovetop; prepare fresh noodles and toppings just before serving.
Nutrition: Per serving (approx.): 380 kcal, 22 g protein, 12 g fat, 46 g carbohydrate.
FAQs:
Q: Is mohinga only eaten for breakfast?
A: It’s most associated with breakfast, though it’s enjoyed at
Q: What does banana stem add to the dish?
A: A subtle texture and mild flavour, considered a
- Catfish or other firm white fish — 500 g (1 lb 2 oz)
- Rice vermicelli noodles — 400 g (14 oz)
- Lemongrass, bruised — 2 stalks
- Onion, chopped — 1
- Garlic, minced — 4 cloves
- Ginger, minced — 1 tbsp
- Chickpea flour — 2 tbsp
- Turmeric — 1 tsp
- Fish sauce — 3 tbsp
- Oil — 3 tbsp
- Water — 6 cups (1.4 litres / 48 fl oz)
- Salt — to taste
- Hard-boiled eggs, fried onion, coriander and lime wedges, to garnish
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