📝 About This Recipe
Widely considered the national dish of Myanmar, Mohinga is a soul-warming fish broth thickened with toasted rice and chickpea flour. This deeply aromatic soup balances the earthy notes of lemongrass and ginger with the savory depth of fresh catfish and fermented shrimp paste. It is a complex, multi-textured masterpiece traditionally enjoyed for breakfast but perfect for any time you crave a vibrant, umami-packed coastal escape.
🥗 Ingredients
The Fish & Broth Base
- 1.5 pounds Fresh Catfish fillets (whole fish or thick fillets both work well)
- 3 stalks Lemongrass (bruised and cut into 3-inch lengths)
- 2 inch piece Ginger (sliced into thick coins)
- 3 tablespoons Fish sauce (high quality)
- 1/2 teaspoon Turmeric powder
The Aromatics & Thickener
- 1/4 cup Rice flour (toasted until golden brown and fragrant)
- 1/2 cup Chickpea flour (Besan) (toasted lightly)
- 10-12 small Shallots (peeled and left whole for the broth)
- 5 cloves Garlic (minced into a paste)
- 1 tablespoon Ngapi (Shrimp paste) (toasted or dissolved in a little water)
- 1 cup Banana stem (sliced into thin rounds (optional, but authentic))
Noodles & Essential Garnishes
- 1 pound Rice vermicelli (cooked according to package directions)
- 3 pieces Hard-boiled eggs (sliced into halves or quarters)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 2 pieces Lime (cut into wedges)
- 2 tablespoons Dried chili flakes (fried in a little oil for topping)
- 1 cup Yellow split pea fritters (crushed into bite-sized pieces for crunch)
👨🍳 Instructions
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1
In a large pot, combine the catfish, 6 cups of water, turmeric, half the lemongrass, ginger, and 1 tablespoon of fish sauce. Bring to a boil, then simmer for 10-15 minutes until the fish is fully cooked.
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2
Remove the fish from the broth. Strain the broth into a clean bowl and discard the solids; keep the liquid as your base. Once the fish is cool enough to handle, remove any bones and flake the meat into small chunks.
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3
In a dry skillet over medium heat, toast the rice flour and chickpea flour separately until they turn a pale golden color and smell nutty. Be careful not to burn them.
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4
In a small bowl, whisk the toasted flours with 1 cup of room-temperature water until a smooth, lump-free slurry forms.
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5
Heat 2 tablespoons of oil in a heavy-bottomed pot. Sauté the minced garlic, remaining lemongrass, and shrimp paste for 2 minutes until fragrant.
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6
Add the flaked fish to the aromatics along with a pinch of paprika for color. Stir gently for 3-4 minutes to infuse the fish with the spices.
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7
Pour the reserved fish broth into the pot. Slowly whisk in the flour slurry, stirring constantly to prevent clumping.
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8
Bring the soup to a gentle simmer. Add the whole peeled shallots and the sliced banana stem (if using). Let the soup simmer for 30-40 minutes on low heat.
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9
As the soup simmers, it will thicken to a gravy-like consistency. If it becomes too thick, add a little more water. Season with the remaining fish sauce and black pepper to taste.
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10
Prepare your serving bowls by placing a generous portion of cooked rice vermicelli in each.
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11
Ladle the hot, thick fish broth over the noodles, ensuring everyone gets a few whole shallots and plenty of fish flakes.
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12
Top each bowl with half a hard-boiled egg, a handful of cilantro, a squeeze of lime, and a sprinkle of crispy pea fritters and chili oil.
💡 Chef's Tips
Toasting the rice and chickpea flour is non-negotiable; it provides the signature nutty depth that defines Mohinga. If you cannot find catfish, any firm white fish like tilapia or snapper works, but catfish offers the most traditional oily richness. If banana stem is unavailable, you can substitute with very thinly sliced white cabbage or hearts of palm for a similar texture. Always use fresh lemongrass—the dried versions lack the citrusy punch needed to balance the fermented shrimp paste. Make the broth a day in advance; the flavors deepen and meld beautifully overnight in the refrigerator.
🍽️ Serving Suggestions
Serve with a side of extra crispy split pea crackers (Bayagyaw) for added crunch. Pair with a glass of sweet Burmese milk tea to balance the savory and spicy notes. Offer a small dish of extra fish sauce and lime wedges on the table so guests can customize their salt-acid balance. Add a side of 'A-kyaw' (various vegetable fritters) for a truly decadent traditional breakfast spread.