Traditional Burmese Mohinga Recipe | Rice noodle soup in a savory fish broth

 

Here’s a detailed traditional recipe of Mohinga, the national dish of Myanmar (Burma). It's a beloved rice noodle soup in a savory fish broth, often enjoyed for breakfast but eaten throughout the day.

 

Traditional Burmese Mohinga Recipe

Rice noodle soup in a savory fish broth

Ingredients

For the Fish Broth:

·         500gram catfish or tilapia (whole or fillets)

·         1 litre water (for boiling fish)

·         1 stalk lemongrass, bruised and cut into large pieces

·         1 tbsp turmeric powder

·         1 tbsp salt

For the Soup Base:

·         4 tbsp vegetable oil

·         1 medium onion, finely chopped

·         4 garlic cloves, minced

·         1 tbsp fresh ginger, grated

·         2 stalks lemongrass, finely chopped

·         2 tbsp paprika (optional, for colour)

·         1 tbsp turmeric powder

·         2 tbsp fish sauce (or to taste)

·         2 tbsp toasted rice powder (optional but traditional)

·         1–2 tbsp chickpea flour (to thicken)

·         Reserved fish stock (from boiling fish)

 

Noodles:

400gram rice vermicelli noodles (thick round type, like banh canh or udon if not available)

Garnishes (Traditional Toppings):

·         Hard-boiled eggs, halved

·         Crispy fried shallots

·         Fresh coriander/cilantro leaves

·         Sliced banana stem or heart (if available)

·         Lime wedges

·         Chili flakes or oil

·         Fish sauce (for drizzling)

·         Crushed dried chili or fried chickpea fritters (optional)

Instructions

Boil the Fish & Make Stock:

Add fish, water, turmeric, salt, and bruised lemongrass into a pot.

Boil gently until the fish is fully cooked and flakes easily (about 10–15 minutes).

Remove the fish, debone, and flake the flesh. Set aside.

Strain and reserve the stock.

Prepare the Soup Base:

Heat oil in a large pot or wok.

Sauté onions until translucent and golden.

Add garlic, ginger, finely chopped lemongrass, turmeric, and paprika. Cook until fragrant (5–7 mints).

Stir in fish sauce.

Add the flaked fish back to the pot and stir well.

Pour in the reserved fish stock and bring to a boil.

 

Thicken the Soup:

Mix chickpea flour with a little water to make slurry.

Stir into the soup.

Add toasted rice powder for a nutty flavor and thicker consistency.

Let the soup simmer for 10–15 minutes, stirring occasionally to prevent sticking.

 

Cook the Noodles:

Boil the rice noodles separately according to package instructions.

Drain and rinse under cold water.

Set aside.

 

Assemble the Mohinga Bowls:

Place a portion of noodles in a serving bowl.

Ladle hot fish soup over the noodles.

Top with hard-boiled egg halves, fried shallots, fresh herbs, and optional toppings.

Offer lime wedges, chili flakes or oil, and extra fish sauce on the side.

Tips:

Banana stem adds crunch and authenticity; if unavailable, use thinly sliced cabbage or omit.

Chickpea flour gives thickness and flavor.

Some regions add boiled split yellow peas or even shrimp paste for extra depth.