Rich fish and lemongrass noodle soup — Myanmar's national dish
Burmese Mohinga
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Servings
6
6 bowls
Difficulty
Advanced
Cost
Moderate
$$
Burmese Mohinga
Rich fish and lemongrass noodle soup — Myanmar's national dish
★4(9)
A thick, aromatic fish chowder-like soup with rice noodles, banana stem, chickpea flour, and crispy fritters. Myanmar's beloved breakfast noodle soup with layers of complex flavor.
20m
Prep Time
40m
Cook Time
60m
Total Time
6
Servings
Hard
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Mohinga is the undisputed national dish of Myanmar — a catfish-based broth thickened with toasted chickpea flour and infused with lemongrass, ginger, and banana stem. It is traditionally eaten for breakfast.
Asian cuisine encompasses an incredible diversity of techniques and flavors. This recipe draws on time-tested methods to create something truly delicious.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Burmese Mohinga special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The best breakfasts feel effortless but taste exceptional. The secret is preparation — have your ingredients measured and ready before you start cooking, get your pan to the right temperature, and work with confidence. Morning cooking rewards speed and decisiveness.
Ingredients
- 1 lb catfish or any firm white fish
- 3 stalks lemongrass, bruised
- 3 tbsp chickpea flour (besan), toasted
- 8 oz thin rice noodles
- 2-inch ginger, sliced
- 2 tbsp fish sauce
Instructions
- 1
Simmer fish with lemongrass, ginger, and turmeric in 8 cups water for 20 minutes. Remove fish, flake it, and return to the broth.
- 2
Toast chickpea flour in a dry pan until fragrant. Whisk into the broth to thicken.
- 3
Add fish sauce, sliced onions, and garlic. Simmer 15 more minutes until thick and flavorful.
- 4
Cook rice noodles according to package directions.
- 5
Ladle the thick soup over noodles. Top with boiled egg halves, crispy fritters, cilantro, and a squeeze of lime.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve alongside fresh fruit and your favorite morning beverage
Substitutions
CatfishMackerel or any oily fish
Oily fish creates a richer, more flavorful broth
Chickpea flourRice flour
Thickens the broth but without the nutty chickpea flavor
Tips & Storage
Pro Tips
Toast the chickpea flour until it smells nutty — this removes the raw taste and adds depth.
Add sliced banana stem to the broth if you can find it; it adds a traditional mild sweetness.
Preheat your pan or griddle properly. An evenly heated surface is the difference between golden perfection and uneven cooking.
Room temperature eggs cook more evenly than cold ones. Pull them from the fridge 15 minutes before cooking.
Storage
Refrigerate broth for up to 3 days. Store noodles separately.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe works beautifully for weekend meal prep. Make a full batch, store portions in the fridge, and you have stress-free breakfasts ready for the next several mornings.
Nutrition Facts
Per serving (60mg) · 6 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates10g
Fat48g
Fiber820mg
Sugar2g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What are the fritters on top?
- Crispy chickpea or bean fritters (a-kyaw) are a traditional topping that adds crunch.
- Can I use canned fish?
- In a pinch, canned mackerel works. Drain it and flake into the broth.
- Can I make this for a crowd?
- This recipe scales well for groups. Double or triple as needed and keep finished portions warm in a 200 degree oven while you cook the rest.
- Can I prep this the night before?
- Many components can be prepared ahead. Batters can rest in the fridge overnight, and cooked items reheat well in a 350 degree oven for 5 to 10 minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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