Mohinga is considered the national dish of Myanmar, a complex and hearty soup that represents the culinary soul of Burmese cuisine. Originating from the coastal regions, this dish combines fresh river fish, aromatic spices, and rice noodles into a deeply flavorful meal traditionally eaten for breakfast but enjoyed throughout the day.
The unique combination of crispy fritters, tender fish, and fragrant broth creates a multi-layered sensory experience that reflects Myanmar’s diverse culinary influences from Southeast Asian neighboring countries.
Ingredients
- 500g catfish or river fish, cleaned
- 300g rice noodles
- 2 tablespoons fish sauce
- 3 shallots, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons ginger, grated
- 3 tablespoons chickpea flour
- 2 lemongrass stalks, bruised
- 4 cups fish stock
- 2 tablespoons turmeric powder
- 3 tablespoons vegetable oil
- 2 boiled eggs, halved
- Crispy banana blossom fritters for garnish
- Fresh cilantro leaves
- Red chili flakes
Instructions
- Prepare the fish by cleaning and cutting into small pieces. Marinate with turmeric, salt, and pepper for 15 minutes to enhance flavor and prevent fishiness.
- In a large pot, heat oil and sauté shallots, garlic, and ginger until fragrant. Add chickpea flour and stir continuously to create a thick roux-like base.
- Slowly add fish stock, stirring constantly to prevent lumps. Incorporate lemongrass and bring to a gentle simmer.
- Add marinated fish pieces and cook on medium-low heat for 15-20 minutes, allowing flavors to meld and fish to become tender.
- Season broth with fish sauce, adjusting salt and pepper to taste. Remove lemongrass stalks.
- In a separate pot, cook rice noodles according to package instructions, then drain and rinse with cold water.
- Prepare banana blossom fritters by coating thin slices in chickpea flour and deep-frying until golden and crisp.
- Assemble the dish by placing noodles in deep bowls, ladling hot fish broth over them.
- Garnish with boiled egg halves, crispy banana blossom fritters, fresh cilantro, and red chili flakes.
- Serve immediately, encouraging diners to mix all components for a complete flavor experience.
Chef Tips
- Use fresh river fish for most authentic flavor; catfish or tilapia work well
- Can be stored in refrigerator for 2-3 days; reheat broth separately from noodles
- Serve with additional condiments like lime wedges and extra chili sauce
- Avoid overcooking fish to maintain tender texture
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