Mohinga (Fish Soup Noodle)
Mohinga is widely regarded as the national dish of Myanmar and is a favorite comfort food for many. It consists of rice noodles served in a savory fish-based broth, which is thickened with crushed rice and flavored with lemongrass, ginger, garlic, onions, and banana stem. The soup is aromatic and rich, offering a perfect balance of flavors. It is typically topped with crispy fritters, sliced boiled eggs, coriander, and sometimes fish cakes or banana stem slices. Mohinga is most commonly eaten for breakfast, but it’s available all day from street vendors and teashops. The recipe may vary slightly by region, but its deep flavor and satisfying warmth make it a beloved dish across the country and a true symbol of Myanmar’s culinary heritage.
Main Ingredients
- Rice noodles – thin round rice noodles (similar to vermicelli)
- Fish – usually catfish or any firm white fish (boiled and flaked)
- Fish broth – made from the water used to boil the fish
- Chickpea flour or toasted rice powder – for thickening the soup
- Lemongrass – smashed and sliced for aroma
- Garlic – minced or pounded
- Onion – sliced or pounded
- Ginger – minced or pounded
- Shallots – finely sliced or pounded
- Turmeric powder – for color and flavor
- Banana stem – chopped (optional but traditional)
- Cooking oil – for frying the base paste
Seasonings
- Fish sauce or salt – to taste
- Chili powder or flakes – for heat (optional)
Toppings & Garnish
- Boiled eggs – sliced
- Fried garlic – crispy for garnish
- Cilantro (fresh coriander) – chopped
- Lime wedges – for squeezing on top
- Crispy fritters (akyaw) – like split pea fritters or gourd fritters
- Sliced green chili – optional, for extra spice
How to Make?
To prepare Mohinga, start by boiling a whole fish until fully cooked. Remove it from the pot, separate the meat from the bones, and set the flaked fish aside. Keep the fish broth to use in the soup. In a large pot, heat some oil and sauté chopped onions, garlic, ginger, and shallots until golden brown and fragrant. Add turmeric powder and sliced lemongrass, and stir well. Add chopped banana stem if available. Pour in the reserved fish broth and bring it to a boil. Slowly stir in chickpea flour or toasted rice powder to thicken the soup, making sure there are no lumps. Return the flaked fish to the pot and season with fish sauce or salt to taste. Let the soup simmer for about 15 minutes to develop flavor. Meanwhile, cook the rice noodles until soft and drain them. To serve, place noodles in a bowl, pour the hot fish soup over, and top with sliced boiled eggs, fried garlic, fresh cilantro, lime wedges, and crispy fritters for the classic Mohinga taste.
