Most Delicious Food In Myanmar: How to Make Mohinga (Recipe Guide)

We will write a guide on how to make Mohinga one of the most popular breakfast in Myanmar.

Mohinga is a traditional Burmese rice noodle soup and is considered the national dish of Myanmar. It’s a flavorful and aromatic dish made with fish broth, rice noodles, and various herbs and spices.

Here’s a detailed guide on how to make authentic Mohinga at home.

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How to Make Mohinga

Mohinga Recipe Ingredients

For the Broth:

2 lbs (900 g) fish (catfish, tilapia, or any firm white fish)
8 cups (2 liters) water
2 stalks lemongrass, bruised and cut into large pieces
4-5 kaffir lime leaves
1 thumb-sized piece of ginger, sliced
1 onion, chopped
4 cloves garlic, chopped
1 teaspoon turmeric powder
2 tablespoons fish sauce
1 tablespoon rice flour mixed with 1/4 cup water (to thicken)
For the Mohinga Paste:

2 tablespoons oil
4 cloves garlic, minced
1 large onion, finely chopped
1 thumb-sized piece of ginger, minced
2 tablespoons fish sauce
1 teaspoon turmeric powder
1 teaspoon paprika or chili powder
1 tablespoon shrimp paste (optional)
For the Noodles and Garnishes:

14 oz (400 g) rice noodles, cooked according to package instructions
1 cup chickpea flour (optional, for thickening)
4 hard-boiled eggs, halved
1 cup crispy fried shallots
1 cup chopped cilantro
1 cup bean sprouts
1-2 limes, cut into wedges
1-2 green chilies, sliced

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Step By Step How to Make Mohinga

Making the Broth

In a large pot, bring water to a boil. Add the fish, lemongrass, kaffir lime leaves, ginger, chopped onion, and garlic. Reduce the heat and simmer for about 20-30 minutes until the fish is cooked and the broth is flavorful.

Remove the fish and set aside to cool. Strain the broth into another pot to remove the solids, and reserve the broth. Once the fish has cooled, flake the meat, discarding bones and skin.

Making the Mohinga Paste

In a large pan, heat the oil over medium heat. Add the minced garlic, chopped onion, and ginger. Sauté until fragrant and golden brown. Stir in the turmeric powder, paprika or chili powder, fish sauce, and shrimp paste (if using). Cook for another 2-3 minutes.

Combining the Broth and Paste

Add the cooked paste to the reserved broth and bring to a simmer. Add the rice flour mixture to the broth, stirring continuously to avoid lumps. If using chickpea flour for a thicker consistency, mix it with a little water to form a paste and add it to the broth.

Stir in the flaked fish and simmer for another 10-15 minutes, allowing the flavors to meld together. Adjust seasoning with more fish sauce if needed.

Serving

Cook the rice noodles according to package instructions, then drain and set aside. In a bowl, place a serving of rice noodles. Ladle the hot broth over the noodles. Top with halved hard-boiled eggs, crispy fried shallots, chopped cilantro, bean sprouts, and lime wedges. Add sliced green chilies if desired.

Tips To Make Mohinga

Use fresh, firm white fish for the best flavor. Catfish and tilapia are commonly used in traditional recipes. Allow the broth to simmer gently to extract maximum flavor from the ingredients. Adjust the seasoning to your taste.

Mohinga can be made with a thinner or thicker broth. Adjust the amount of rice flour or chickpea flour to achieve your preferred consistency. The garnishes add texture and flavor. Don’t skip them!

How Many Calories Have Mohinga

Broth and Fish: ~200-250 calories per serving
Rice Noodles: ~200 calories per serving
Garnishes (egg, shallots, cilantro, bean sprouts): ~100-150 calories

Total: Approximately 500-600 calories per serving