Burmese Mohinga (Fish Noodle Soup)

Brief overview

Mohinga is often considered the national dish of Burma (Myanmar), offering a comforting blend of fragrant broth, tender noodles, and lively spices. Locals typically enjoy it in the morning, though its popularity extends throughout the day.

With a base of savoury fish stock and an array of flavourful accompaniments, Mohinga embodies the essence of Burmese home cooking and street food culture in every sip.

What Is Mohinga?

Mohinga is a fish noodle soup that brings together soft rice noodles with a rich, herb infused broth. Traditionally, cooks simmer freshwater catfish or another mild fish until it breaks down into delicate flakes, creating a silky foundation.

Lemongrass, ginger, and garlic are often added, mingling with the fish to form a broth that’s both aromatic and deeply savoury. Mohinga is not just a meal; it’s a symbol of community, often served by street vendors who pour the piping-hot soup over freshly prepared noodles before topping it with crisp garnishes.

Ingredients and Taste

Mohinga’s distinctive flavour springs from a careful balance of fresh herbs, spices, and the subtle sweetness of the fish-based broth. Key components include onion, lemongrass, and turmeric, which lend a gentle warmth to the soup. Ground toasted rice or chickpea flour is often used to thicken the broth, resulting in a texture that clings to each strand of noodle.

Toppings can be as simple or as elaborate as one prefers. Crispy fried shallots, wedges of boiled egg, and fresh cilantro leaves are common choices, providing bright bursts of texture and taste.

Some versions call for banana stem or other vegetables for added crunch. A squeeze of lime and a dash of chili flakes deepen the flavours, creating a savoury, tangy, and subtly spicy bowl that feels both light and satisfying.

A Taste of History

Mohinga’s roots run deep in Burmese culinary traditions, tracing back centuries to regional kitchens where fresh fish was an abundant resource. Over time, the dish evolved into a staple across the country, uniting various regions through shared techniques and local adaptations.

While each region or even each family might have its own spin, the essence of Mohinga remains the same: a broth that highlights the best of local ingredients, served over rice noodles and garnished with care.

Today, Mohinga stands as a culinary icon, representing the diversity and warmth of Burmese culture. Whether slurped from a bowl at a bustling morning market or savoured in the comfort of one’s home, it speaks to the heritage, resourcefulness, and enduring spirit of Burma’s foodways.

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Yield: 4

Mohinga (Burmese Fish Noodle Soup) Recipe

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Mohinga is a rich, fragrant fish noodle soup made with catfish, lemongrass, turmeric, and shrimp paste. Served over rice vermicelli and topped with crispy shallots, eggs, and fresh herbs, it’s a comforting and flavorful meal often enjoyed for breakfast.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

• 500g catfish (or any firm white fish)
• 1.5 litres water
• 2 stalks lemongrass, bruised and cut into 3-inch pieces
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1-inch piece of ginger, grated
• 1 teaspoon turmeric powder
• 1 tablespoon fish sauce
• 1 teaspoon shrimp paste (ngapi)
• 1 tablespoon chickpea flour (or rice flour) mixed with ¼ cup water
• 2 tablespoons vegetable oil
• 1 teaspoon paprika (optional, for colour)
• 1 teaspoon chili powder (adjust to taste)
• 400g rice vermicelli (thin rice noodles)
• 2 boiled eggs, halved
• ½ cup crispy fried shallots
• 2 tablespoons chopped cilantro
• 2 tablespoons sliced green onions
• 1 lime, cut into wedges
• 1 cup banana stem (optional, thinly sliced)

Instructions

1. In a large pot, bring the water to a gentle boil and add the fish, lemongrass, onion, garlic, ginger, and turmeric. Let it simmer for 15 minutes until the fish is fully cooked and tender. Skim off any foam that rises to the surface to keep the broth clear.
2. Carefully remove the cooked fish and set it aside to cool slightly. Strain the broth to remove the lemongrass and any solid bits, then return the clear broth to the pot.
3. Debone the fish, flaking it into small pieces while discarding any skin or bones. Mash it slightly with a fork to create a textured consistency that will blend well into the soup.
4. In a separate pan, heat the vegetable oil over medium heat. Sauté the paprika, chili powder, and shrimp paste for 30 seconds until fragrant. Stir in the flaked fish and cook for another 2 minutes to deepen the flavours.
5. Add the cooked fish mixture to the strained broth. Stir in the fish sauce and let it simmer gently for another 10 minutes. The broth should develop a rich, golden hue.
6. Gradually pour in the chickpea flour slurry, stirring constantly to prevent lumps. This thickens the broth slightly, giving it the signature texture of authentic mohinga. Simmer for 5 more minutes.
7. Meanwhile, prepare the rice vermicelli according to the package instructions. Usually, this involves soaking them in hot water for 5–7 minutes until soft, then draining and rinsing with cold water to stop further cooking.
8. Taste the broth and adjust seasoning with extra fish sauce if needed. For a deeper umami kick, add a small pinch of shrimp paste at this stage.
9. Divide the softened rice noodles into four serving bowls. Ladle the steaming broth over the noodles, ensuring each bowl gets a generous portion of fish and broth.
10. Top each bowl with boiled egg halves, crispy shallots, cilantro, and green onions. Serve with lime wedges on the side for a fresh citrus kick. For those who enjoy extra heat, a spoonful of chili flakes or a side of pickled vegetables can enhance the dish further.

Nutrition Information:

Yield:

4

Serving Size:

1 Amount Per Serving: Calories: 541Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 179mgSodium: 722mgCarbohydrates: 53gFiber: 4gSugar: 8gProtein: 31g

This data was provided and calculated by Nutritionix. This is a general estimate provided for informational purposes only.