Myanmar’s beloved rice-noodle breakfast, built from flaky fish, lemongrass, toasted rice flour and a deeply savory broth.
Mohinga is one of Myanmar’s defining dishes. Recipes vary by region and household, but the essential character is a fragrant fish broth thickened lightly with toasted rice flour, seasoned with fish sauce and turmeric, then ladled over rice noodles and finished with bright, crisp garnishes.
- Prep
- 30 minutes
- Cook
- 1 hour
- Total
- 1 hour 30 minutes
- Serves
- 6
- Cuisine
- Myanmar
- Course
- Breakfast, Main Dish
The recipe
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Before you start
Poach the fish gently with lemongrass and ginger, flake the flesh, then build the soup from fried aromatics, fish broth and toasted rice flour. The finished broth should be savory and aromatic with a light body rather than a heavy gravy texture.
Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
- Large saucepan or stockpot paid link
- Fine strainer paid link
- Frying pan for toasting rice flour paid link
- Whisk paid link
- Soup bowls paid link
Method
-
Place the fish, water, lemongrass, sliced ginger and salt in a pot. Bring just to a simmer and poach for 12 to 15 minutes, until the fish is cooked through.
-
Lift out the fish. When cool enough to handle, remove skin and bones and flake the flesh. Strain and reserve the broth.
-
Heat the oil in a clean pot. Cook shallots, garlic and minced ginger over medium-low heat for 8 minutes until soft. Add turmeric and black pepper and cook for 30 seconds.
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Add the flaked fish and stir gently for 2 minutes so it absorbs the aromatics.
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Pour in 1.4 L reserved broth. Add banana stem if using and simmer for 20 minutes.
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Whisk the toasted rice flour with 120 ml cool broth or water until smooth. Pour it gradually into the soup while stirring. Simmer for 10 to 15 minutes.
-
Season with fish sauce. The broth should be savory, fragrant and lightly thickened.
-
Warm the rice noodles, divide among six bowls and ladle over the hot mohinga. Finish with egg, coriander, lime, chili and crisp fritters.
Chef’s notes
- Toast rice flour in a dry pan over low heat until lightly nutty; do not brown it deeply.
- Keep the fish poaching liquid below a hard boil so the flesh stays moist.
- Add lime at the table rather than to the pot so its aroma remains fresh.
Tips and variations
- Catfish is traditional in many versions, but another firm, mildly flavored fish works well.
- Banana stem adds authentic texture; omit it if unavailable rather than replacing it with a strongly flavored vegetable.
- For deeper flavor, make the broth several hours ahead and reheat gently before serving.
Serve with
Serve hot with lime wedges, chili, boiled egg and crisp fritters. Mohinga is traditionally enjoyed for breakfast but works equally well as a satisfying lunch.
Storage
Refrigerate the broth separately from the noodles for up to 2 days. Reheat the broth to a full simmer and warm the noodles separately. Add fresh garnishes only at service.
Nutrition per serving (estimated)
- 390 kcal
- Calories
- 27 g
- Protein
- 50 g
- Carbohydrates
- 10 g
- Fat
Allergens
Contains fish and egg. Check commercial fish sauce and packaged fritters for additional allergens.
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Questions
Why is rice flour used?
Toasted rice flour gives the broth its characteristic light body and a subtle nutty flavor.
Can I prepare the broth a day ahead?
Yes. The flavor improves after resting overnight. Keep noodles and garnishes separate.
