Mohinga
Mohinga, from above
Non vegMyanmar

Mohinga

Fish and lemongrass broth thickened with toasted rice, poured over noodles. Yangon's morning ritual.

90 minTime
35 gProtein each
mediumSpice
Breakfast of a nation2 chapters · 1 min read

Make it your way

Grandma's wayCatfish, banana stem, toasted rice.
The original
655kcalsame
35 gproteinsame
4 gfibresame
90minutessame

Mohinga.

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Fishcatfish or any firm fish
Lemongrass3 stalks, bruised and minced
Banana steminner core, sliced
Shallots10, minced
Garlic8 cloves
Ginger5 cm
Turmeric (ground turmeric)1 tsp
Kashmiri chilli powder1 tsp
Rice¼ cup, toasted and ground
Besan (chickpea flour, gram flour)¼ cup, toasted
Fish sauce3 tbsp
Cooking oil (vegetable oil)3 tbsp
Water8 cups
Rice noodlesthin rice vermicelli
Egg5, hard boiled
Lemonlime wedges
Coriander leaves (cilantro)chopped
Dried red chillichilli flakes

Method

5 steps
  1. 1Poach fish with turmeric and lemongrass in the water until cooked. Lift out, flake the flesh, keep the broth.
  2. 2Fry shallots, garlic, ginger, minced lemongrass and chilli powder in oil until golden. Add the fish and fry 3 minutes.
  3. 3Return to the broth with banana stem. Whisk toasted rice and besan with a little water and stir in.
  4. 4Simmer 30 minutes, season with fish sauce and pepper.
  5. 5Serve over noodles with half an egg, coriander, chilli flakes, lime and crispy fritters.
Serve it like this

Serve noodles in a deep bowl, ladle broth over, top with half an egg, coriander and fritters, with lime and chilli flakes on the side.

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Make it a meal

What goes with Mohinga: a bread or rice, a side, something to drink and something sweet.

With a main Bun cha60 min
On the side Lahpet thoke25 min
On the side Jeera aloo30 min
A little snack Burmese tofu60 min
To drink South Indian filter coffee20 min
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