SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.versust.com/recipe/burmese-mohinga
Printed August 31, 2026
Printed August 31, 2026
Global Breakfasts
Burmese Mohinga
Myanmar's unofficial national dish is a fragrant fish noodle soup served from street carts at dawn, layered with lemongrass, ginger, and crispy fritters.
Ingredients
- 1 lb catfish fillets
- 8 cups water
- 2 stalks lemongrass, bruised
- 2-inch piece ginger, sliced
- 3 tablespoons fish sauce
- 1 tablespoon shrimp paste
- 1/4 cup chickpea flour
- 2 tablespoons vegetable oil
- 4 shallots, sliced
- 4 garlic cloves, minced
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 12 oz rice vermicelli noodles
- 4 hard-boiled eggs, halved
- 1/2 cup cilantro leaves
- 1 lime, cut into wedges
- Crispy fried split pea crackers for serving
Preparation
In Yangon and across Myanmar, mohinga vendors set up before sunrise, serving steaming bowls of this complex soup to workers and students. The dish showcases the Burmese love of layered textures and flavors—silky noodles, rich broth, crunchy toppings, and bright citrus all playing together.
Making the Broth
- Combine catfish, water, lemongrass, and ginger in a large pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove fish and lemongrass. Flake the fish, discarding bones, and set aside. Keep broth simmering.
- In a separate pan, heat oil over medium heat. Fry shallots and garlic until golden. Add turmeric, paprika, and shrimp paste, stirring for 1 minute.
- Add this mixture to the broth along with fish sauce. In a small bowl, whisk chickpea flour with 1/2 cup water until smooth, then stir into the broth to thicken slightly. Add flaked fish back to the broth.
Assembly
- Cook rice noodles according to package directions. Drain and divide among bowls.
- Ladle hot broth and fish over noodles. Top each bowl with half a hard-boiled egg, cilantro, crispy crackers, and a lime wedge.
