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Mohinga

Name: Mohinga
Total time: 70 min
Yield: Serves 4
Cuisine: Myanmar
Ingredients: 300g Rice Noodles; 300g White Fish Fillets; 1 Banana Stem (or celery); 2 Lemongrass; 3 cloves Garlic; 1 piece Ginger; 2 tbsp Chickpea Flour; 2 Hard-boiled eggs

Noodles

⏱ 70 min

👥 Serves 4

Difficulty ⭐⭐

Rice noodles in a rich fish broth — Myanmar's national breakfast dish.

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📖 The Story Behind This Dish

Mohinga is often called Myanmar's national dish. Its rich broth is made from fish (traditionally catfish) pounded and simmered with banana stem and lemongrass for its unique aroma and depth. The broth is poured over rice noodles and topped with crispy fried fritters, boiled egg, and cilantro, and it's eaten for breakfast at stalls and markets everywhere.

🌆 Where it's eaten: At a Yangon morning market, the smell of fish broth from a big pot draws commuters in for a bowl of mohinga.

🥕 Ingredients (serves 4)

Rice Noodles 300g
White Fish Fillets 300g
Banana Stem (or celery) 1
Lemongrass 2
Garlic 3 cloves
Ginger 1 piece
Chickpea Flour 2 tbsp
Hard-boiled eggs 2

👩‍🍳 Instructions

Boil the fish, remove the bones, and flake the flesh.
Pound the garlic, ginger, and lemongrass into a paste and fry in oil.
Add the flaked fish and its cooking liquid and simmer, thickening with chickpea flour.
Thinly slice the banana stem and add it.
Cook the rice noodles, put them in bowls, ladle over the soup, and add boiled egg.

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