Mohinga
Mohinga is widely considered Myanmar's national dish, a fish noodle soup sold from street carts at dawn all the way up to elegant restaurants in Yangon. Though traditionally a breakfast dish, eaten before heading out to work in the fields, today it is eaten at any hour. Each region has its own version: those on the coast prefer a thinner soup thickened with chickpeas, while inland areas often use the fibrous stem of the banana tree to give body to the broth. The number of toppings available at a street stall is often considered a sign of the cook's skill.
Considered the national dish
Mohinga is often called Myanmar's national dish, enjoyed for breakfast across the whole country.
Thin rice vermicelli
Delicate rice noodles bathe in a thick fish-based broth, soaking up its spiced aroma.
Thickened with chickpea flour or banana stem
The broth gets its body from either chickpea flour or minced banana tree stem, depending on the region.
Generous toppings
Hard-boiled eggs, crunchy fritters and fresh lime turn every bowl into a personalized experience.
Ingredients 4 servings
- 500 g fatty fish such as catfish, cleaned
- 300 g rice vermicelli, soaked
- 100 g chickpea flour
- 3 lemongrass stalks, bruised
- 4 onions, chopped
- 5 garlic cloves, minced
- 2 tbsp shrimp paste
- 4 hard-boiled eggs, halved
- Crunchy fritters and lime, to serve
How to make it
- 1Simmer the whole fish in salted water until it flakes easily off the bone, then remove it, strain and reserve the broth, and flake the flesh, carefully removing all bones.
- 2In a large pot, sauté the chopped onion and garlic in oil until golden and fragrant.
- 3Add the shrimp paste and bruised lemongrass, stirring for a minute to release the aromas.
- 4Pour the strained fish broth over the sautéed vegetables and bring to a boil.
- 5Mix the chickpea flour with a little cold water to form a lump-free paste, then gradually pour it into the soup, stirring constantly until it thickens slightly.
- 6Return the flaked fish to the pot and let the soup simmer gently for another 15 minutes.
- 7Soak the rice vermicelli in hot water until soft, then drain.
- 8Place the noodles in bowls, ladle the hot soup over them, and serve with halved boiled eggs, crunchy fritters and lime wedges.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
