Mohinga is considered the national dish of Myanmar, a hearty and complex soup that represents the culinary soul of the country. Originating from the coastal regions, this dish combines river fish, aromatic spices, and delicate rice noodles into a profoundly satisfying meal. The broth is traditionally made by simmering catfish with lemongrass, ginger, and turmeric, creating a deep, layered flavor profile that is both comforting and exotic.
Each region of Myanmar has its own variation, but the core elements remain consistent: a thick, fragrant fish broth, tender rice noodles, and a variety of crispy garnishes that add texture and brightness to the dish.
Ingredients
- 500g catfish, cleaned and chopped
- 200g rice noodles
- 3 tablespoons fish sauce
- 2 stalks lemongrass, bruised
- 3 cloves garlic, minced
- 2 inch piece ginger, grated
- 2 tablespoons turmeric powder
- 1 onion, finely chopped
- 4 cups fish stock
- 2 tablespoons chickpea flour
- 2 eggs, hard-boiled
- Fresh cilantro for garnish
- Crispy fried onions
- Lime wedges
Instructions
- Begin by preparing the fish stock. In a large pot, combine catfish, lemongrass, and water. Simmer for 30 minutes, then strain and reserve the liquid, discarding solids.
- In a separate pan, toast chickpea flour until golden brown, stirring constantly to prevent burning. This will add depth and thickening to the broth.
- Sauté minced garlic, ginger, and onions in oil until fragrant and translucent, about 5 minutes.
- Add turmeric and fish sauce to the aromatics, stirring to create a rich base for the broth.
- Gradually add the reserved fish stock, whisking in the toasted chickpea flour to prevent lumps.
- Simmer the broth for 20 minutes, allowing flavors to meld and the liquid to slightly thicken.
- Cook rice noodles separately according to package instructions, then drain and rinse with cold water.
- Divide noodles into serving bowls, then ladle the hot broth over them.
- Garnish each bowl with sliced hard-boiled eggs, fresh cilantro, crispy fried onions, and a lime wedge.
- Serve immediately, encouraging diners to squeeze lime and mix garnishes into the soup.
Chef Tips
- For a vegetarian version, substitute fish stock with vegetable stock and use tofu instead of fish
- Can be stored in refrigerator for 2-3 days; reheat broth separately from noodles
- Best served hot and fresh, with all garnishes prepared just before serving
- Avoid overcooking noodles to maintain proper texture
by