Mohinga is often considered Myanmar’s national dish, a comforting and flavorful rice noodle soup served in a rich fish-based broth infused with lemongrass and local spices. This hearty dish is a breakfast staple across the country, enjoyed by locals as a morning meal, but it is also available throughout the day.
Myanmar cuisine is known for its bold flavors, fresh herbs, and diverse influences from India, China, and Thailand. Among the country’s many dishes, Mohinga stands out for its unique taste, nourishing ingredients, and cultural significance.
How to Make Mohinga
Ingredients
For the broth:
- 500g catfish (or any firm white fish)
- 2 stalks lemongrass (bruised and chopped)
- 1-inch piece of ginger (grated)
- 4 cloves garlic (minced)
- 2 onions (chopped)
- 1 teaspoon turmeric powder
- 1 teaspoon fish sauce
- 1 teaspoon salt
- 1 teaspoon chili powder (optional)
- 1 liter fish stock or water
For the soup base:
- 200g rice noodles (thin)
- 1 tablespoon chickpea flour (or substitute with gram flour)
- 2 boiled eggs (sliced, for garnish)
- Handful of chopped coriander
- Fried shallots (for topping)
- Lime wedges (for serving)
Cooking Instructions
Step 1: Prepare the Fish Broth
- In a large pot, heat oil and sauté garlic, ginger, and onions until fragrant.
- Add lemongrass, turmeric, chili powder, and salt. Stir well.
- Pour in fish stock and bring to a boil. Add the fish and let it simmer for 20-30 minutes until the fish is fully cooked.
- Remove the fish from the broth, debone, and shred it into small pieces. Return the shredded fish to the broth.
Step 2: Thicken the Soup
- Mix chickpea flour with a little water to form a paste. Slowly stir it into the broth to thicken the soup.
- Let the soup simmer for another 10-15 minutes until it reaches a creamy consistency.
Step 3: Cook the Noodles
- Boil rice noodles according to package instructions, then drain and set aside.
Step 4: Assemble the Dish
- In a bowl, place a serving of rice noodles.
- Ladle the hot fish broth over the noodles.
- Garnish with sliced boiled eggs, chopped coriander, fried shallots, and a squeeze of lime.
How to Eat Mohinga
Mohinga is best enjoyed hot and fresh, with its rich and fragrant broth soaking into the noodles. Traditionally, it is:
- Eaten with hands or chopsticks, depending on personal preference.
- Often paired with crispy fritters (akyaw), such as banana stem fritters or chickpea fritters.
- Served with extra fish sauce or chili flakes for those who prefer stronger flavors.
Best Occasions to Eat Mohinga
- Breakfast: Mohinga is Myanmar’s go-to morning meal, found in homes and street stalls alike.
- Festivals & Celebrations: Often served during Buddhist festivals and family gatherings.
- Comfort Food: A warm, nourishing bowl of Mohinga is perfect for rainy days or when feeling unwell.
Review of Myanmar Cuisine
Myanmar cuisine is a hidden gem in Southeast Asia, blending influences from neighboring countries while maintaining a distinct identity. Key features include:
- Fermented ingredients such as pickled tea leaves (used in Lahpet Thoke, Myanmar’s famous tea leaf salad).
- Savory broths and curries rich in fish sauce, lemongrass, and turmeric.
- Street food culture, where dishes like Mohinga, samosas, and Shan noodles are widely available.
Mohinga embodies Myanmar’s rich culinary traditions, combining simple ingredients into a deeply satisfying dish.
Mohinga is more than just a meal—it is a symbol of Myanmar’s culture and heritage. Whether you try it on a bustling street in Yangon or cook it at home, this delicious noodle soup offers an authentic taste of Myanmar.
If you love exploring new flavors, Mohinga is a must-try dish! Would you like to make it at home? Let us know your experience!
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