Mohinga is Myanmar’s national dish, a fragrant fish and rice noodle soup that Burmese families eat for breakfast, lunch, or dinner without a second thought.
This mohinga recipe brings that same warm, savory bowl straight to your kitchen, no trip to Yangon required.
The broth gets its deep flavor from lemongrass, ginger, and toasted rice, while tender catfish makes it hearty enough for any meal.
Once you taste that first spoonful, you will understand why mohinga has entire streets named after it back home.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 1 hour |
| Total Time | 1 hour 30 minutes |
| Servings | 6 servings |
| Difficulty Level | Moderate |
This broth shares its lemongrass and garlic base with my Burmese Chicken Curry Recipe, another Burmese favorite you will want to bookmark.
Why You’ll Love This Mohinga Recipe
This mohinga recipe turns a few pantry staples and a piece of fresh fish into a soup that tastes like it simmered all day.
It is deeply savory, a little tangy from the lime, and endlessly customizable with whatever toppings you have on hand.
- Rich, aromatic broth built on lemongrass, garlic, and toasted rice
- Ready in about ninety minutes, much faster than a restaurant version
- Naturally gluten free noodles and a dairy free broth
- Endlessly adaptable toppings, from crispy shallots to boiled eggs
- A great introduction to Burmese cooking for home cooks
Another favorite: Khao Soi Recipe
Ingredients
Mohinga leans on a handful of aromatics and pantry staples that build a broth far more complex than the ingredient list suggests.
Most of what you need is available at any well stocked grocery store or Asian market.
For the broth:
- 2 pounds catfish fillets, or substitute tilapia or basa
- 8 cups fish stock or water
- 3 stalks lemongrass, bruised and cut into pieces
- 1 medium yellow onion, quartered
- 6 cloves garlic, smashed
- 1 (2 inch) piece fresh ginger, sliced
- 1 tablespoon turmeric powder
- 1/3 cup chickpea flour
- 1/3 cup rice flour
- 1/4 cup raw rice, toasted and ground into powder
- 3 tablespoons fish sauce
- 1 tablespoon shrimp paste, optional
- 2 tablespoons vegetable oil
- Salt, to taste
For serving:
- 1 pound dried rice vermicelli noodles
- 4 hard boiled eggs, halved
- 1/2 cup crispy fried shallots
- 1/4 cup chopped cilantro
- 2 scallions, sliced
- 2 limes, cut into wedges
- Chili oil or chili flakes, to taste
Read Also: Laksa Soup Recipe
Kitchen Equipment Needed
You do not need anything exotic to make mohinga at home, just a few basics that make the process easier.
A couple of specialty tools do help the broth come together faster.
I use the same low and slow simmer as my Tom Kha Gai Recipe, so a heavy stockpot really earns its keep here.
- Large stockpot
- Fine mesh strainer
- Spice grinder or blender, for the toasted rice powder
- Wok or large skillet
- Ladle
- Sharp knife and cutting board
Recommended Products for This Recipe
These are a few products I personally rely on whenever I make mohinga, chosen because they genuinely make the process smoother.
Another favorite: Tom Yum Soup Recipe
1. Red Boat Fish Sauce
This is the fish sauce I reach for in every Southeast Asian broth I make, mohinga included.
It is cleaner and less harsh than a lot of grocery store brands, so it rounds out the broth instead of overpowering it.
2. Enameled Cast Iron Stockpot
A heavy bottomed pot holds a steady simmer for the full hour this broth needs, without scorching the aromatics on the bottom.
It is also just as at home going straight from stovetop to table.
3. Banh Pho Rice Vermicelli Noodles
I like keeping a few packs of good quality rice vermicelli on hand, since the noodle texture makes or breaks this dish.
Look for a thinner style vermicelli rather than the wider pho noodles for the most traditional bite.
4. Crispy Fried Shallots
Store bought crispy fried shallots save a ton of time and stay crunchy far longer than homemade ones.
A spoonful on top of the finished soup adds the crunch mohinga is known for.
Step-by-Step Instructions: How to Make Mohinga
This slow simmer is the same trick I use for my Bun Bo Hue Recipe, letting the aromatics fully infuse the broth before anything else goes in.
1. Prep the Fish and Aromatics
- Rinse the catfish fillets under cold water and pat them completely dry with paper towels.
- Season the fillets lightly with a pinch of salt and set them aside on a plate in the fridge until you need them.
- Bruise the lemongrass stalks with the back of a knife to release their oils, then cut each stalk into three inch pieces.
- Quarter the onion, smash the garlic cloves with the flat side of your knife, and slice the ginger into thin coins.
2. Toast and Grind the Rice
- Place the raw rice in a dry skillet over medium low heat with no oil.
- Toast the rice for five to seven minutes, stirring often, until it turns a light golden brown and smells nutty.
- Remove the rice from the heat and let it cool completely on a plate.
- Grind the cooled rice into a fine powder using a spice grinder or blender, then set the powder aside for later.
3. Build the Broth
- Add the fish stock or water to your large stockpot along with the lemongrass, onion, garlic, ginger, and turmeric powder.
- Bring the pot to a boil over high heat, then reduce the heat to low so the broth just simmers.
- Let the broth simmer gently for twenty minutes so the aromatics have time to infuse the liquid.
4. Cook and Flake the Fish
- Carefully lower the seasoned catfish fillets into the simmering broth.
- Poach the fish for eight to ten minutes, until it turns opaque and flakes easily with a fork.
- Lift the fish out of the broth with a slotted spoon and let it cool slightly on a plate.
- Flake the fish into bite sized pieces, checking carefully for and discarding any small bones.
- Strain the broth through a fine mesh strainer into a clean pot, discarding the softened lemongrass, onion, garlic, and ginger.
5. Thicken and Season the Soup
- In a small bowl, whisk the chickpea flour and rice flour together with half a cup of water until completely smooth with no lumps.
- Bring the strained broth back to a gentle simmer, then slowly stream in the flour paste while whisking constantly.
- Stir in the toasted rice powder, fish sauce, and shrimp paste if using, whisking until the soup is smooth and lightly thickened.
- Return the flaked fish to the pot and simmer everything together for ten more minutes.
- Taste the broth and add more salt or fish sauce until it tastes fully seasoned and savory.
6. Cook the Noodles and Assemble
- Cook the rice vermicelli noodles according to the package directions, then drain them well.
- Divide the noodles evenly among six serving bowls.
- Ladle the hot broth and flaked fish generously over the noodles in each bowl.
- Top each bowl with a halved hard boiled egg, a sprinkle of crispy fried shallots, chopped cilantro, and sliced scallions.
- Serve immediately with lime wedges and chili oil on the side so everyone can adjust their own bowl.
Read Also: Bun Rieu Recipe
Tips for The Best Mohinga
A few small details make a noticeable difference between a good bowl of mohinga and a great one.
Most of these come down to timing and patience rather than any special skill.
- Toast the rice slowly over medium low heat so it browns evenly without burning
- Poach the fish gently, since a hard boil will make it tough and rubbery
- Whisk the flour paste into the broth gradually to prevent lumps from forming
- Taste before adding extra fish sauce, since brands vary quite a bit in saltiness
- Add noodles to individual bowls just before serving so they do not turn mushy
Serving Suggestions
Mohinga is meant to be customized at the table, so set out a generous spread of toppings and let everyone build their own bowl.
A few extras on the side round out the meal nicely.
- Fresh lime wedges and extra chili oil on the side
- A plate of crunchy bean sprouts and Thai basil
- A side of crispy fritters or prawn crackers
- Extra crispy fried shallots for garnish lovers
- A cup of hot Burmese tea to finish the meal
Another favorite: Pho Recipe
Variations of Mohinga
Every region and household in Myanmar makes mohinga a little differently, so there is plenty of room to make this recipe your own.
Here are a few common directions to take it.
The chickpea and rice flour thickening technique here is close to what I use in my Asian Beef Noodle Soup Recipe, just swapped for a fish based broth.
- Chicken mohinga, using shredded chicken instead of fish
- Vegetarian mohinga, made with mushroom stock and tofu
- Spicier versions with extra chili oil or dried chili flakes stirred into the broth
- Coastal versions using freshwater fish like snakehead instead of catfish
- A quicker weeknight version using store bought fish stock instead of homemade
Storage and Reheating
Mohinga keeps well for a few days as long as you store the components separately.
Keeping the noodles apart from the broth is the key to avoiding a mushy bowl later.
- Store broth and noodles separately in airtight containers in the fridge for up to 3 days
- Freeze the broth alone for up to 2 months, without the noodles
- Reheat broth gently on the stovetop over medium low heat, stirring occasionally
- Cook fresh noodles each time you reheat, since they do not freeze or reheat well
- Add garnishes only after reheating so they stay fresh and crisp
Another favorite: Hot and Sour Soup Recipe
Nutritional Facts
These numbers are an estimate based on standard ingredients and will vary depending on your fish and toppings.
Use them as a general guide rather than an exact count.
Pair a bowl of this with my Wonton Soup Recipe if you want to double up on cozy Asian soups this week.
- Calories: about 380 per serving
- Protein: about 22 grams
- Carbohydrates: about 45 grams
- Fat: about 12 grams
- Fiber: about 3 grams
Read Also: Wonton Egg Drop Soup Recipe
Health Benefits of Key Ingredients
Beyond tasting great, mohinga is built on ingredients that bring real nutritional value to the table.
Here is what a few of the key players offer.
- Catfish is a lean source of protein and omega 3 fatty acids
- Ginger and turmeric both offer natural anti-inflammatory properties
- Lemongrass is rich in antioxidants and may support digestion
- Garlic contains compounds linked to immune support
- Lime adds vitamin C and brightens the dish without added sugar
FAQs About Mohinga
1. What does mohinga taste like?
Mohinga tastes savory and deeply aromatic, with a gentle fishiness balanced by lemongrass and garlic.
A squeeze of lime at the end adds brightness that cuts through the richness of the broth.
2. Can I make mohinga without fish?
Yes, a vegetarian version works well using mushroom stock and tofu in place of the fish.
You can still build the same lemongrass and toasted rice base for that familiar mohinga flavor.
3. What can I substitute for banana stem?
Traditional recipes sometimes include sliced banana stem, but it is hard to find outside of Myanmar.
You can simply leave it out without changing the overall flavor much.
4. Is mohinga gluten free?
Yes, rice noodles, rice flour, and chickpea flour are all naturally gluten free.
Just double check that your fish sauce and shrimp paste brands do not contain any added gluten.
5. Can I make the broth ahead of time?
Yes, the broth actually tastes even better the next day once the flavors settle.
Store it in the fridge for up to three days and cook fresh noodles right before serving.
This mohinga recipe pairs nicely with a rotation of easy soups. My Miso Soup Recipe is another quick one to add to the list.
Mohinga
Ingredients
- 2 pounds catfish fillets or substitute tilapia or basa
- 8 cups fish stock or water
- 3 stalks lemongrass bruised and cut into pieces
- 1 medium yellow onion quartered
- 6 cloves garlic smashed
- 2 inches fresh ginger sliced
- 1 tablespoon turmeric powder
- 1/3 cup chickpea flour
- 1/3 cup rice flour
- 1/4 cup raw rice toasted and ground into powder
- 3 tablespoons fish sauce
- 1 tablespoon shrimp paste optional
- 2 tablespoons vegetable oil
- salt to taste
- 1 pound dried rice vermicelli noodles
- 4 hard boiled eggs halved
- 1/2 cup crispy fried shallots
- 1/4 cup chopped cilantro
- 2 scallions sliced
- 2 limes cut into wedges
- chili oil or chili flakes, to taste
Equipment
- Fine-mesh strainer
- Spice grinder or blender for the toasted rice powder
- Ladle
- Sharp knife and cutting board
- Enameled cast iron stockpot recommended, optional
Method
- Rinse the catfish fillets under cold water, pat them completely dry, and season lightly with salt. Bruise the lemongrass stalks with the back of a knife, then cut into 3-inch pieces. Quarter the onion, smash the garlic, and slice the ginger into thin coins.
- Place the raw rice in a dry skillet over medium-low heat and toast for 5-7 minutes until golden brown and nutty. Let cool completely, then grind into a fine powder using a spice grinder or blender.
- Add the fish stock, lemongrass, onion, garlic, ginger, and turmeric powder to a large stockpot. Bring to a boil, then reduce to a gentle simmer and cook for 20 minutes to infuse the aromatics.
- Carefully lower the seasoned catfish into the simmering broth and poach for 8-10 minutes until opaque and flaky. Remove the fish with a slotted spoon, let cool slightly, then flake into bite-sized pieces, discarding any bones. Strain the broth through a fine mesh strainer into a clean pot, discarding the solids.
- Whisk the chickpea flour and rice flour with 1/2 cup water until smooth. Bring the strained broth to a gentle simmer, then slowly stream in the flour paste while whisking constantly. Stir in the toasted rice powder, fish sauce, and shrimp paste (if using), whisking until smooth and lightly thickened. Return the flaked fish to the pot and simmer for 10 more minutes. Taste and adjust seasoning with salt or fish sauce.
- Cook the rice vermicelli noodles according to package directions and drain well. Divide the noodles among 6 serving bowls, ladle the hot broth and flaked fish over the top, and garnish with hard-boiled egg halves, crispy fried shallots, cilantro, and sliced scallions. Serve immediately with lime wedges and chili oil on the side.
Nutrition
Notes
- Toast the rice slowly over medium-low heat so it browns evenly without burning.
- Poach the fish gently; a hard boil will make it tough and rubbery.
- Whisk the flour paste into the broth gradually to prevent lumps from forming.
- Taste before adding extra fish sauce, since brands vary quite a bit in saltiness.
- Add noodles to individual bowls just before serving so they do not turn mushy.
- Store broth and noodles separately in the fridge for up to 3 days; the broth actually tastes even better the next day once the flavors settle.
- Freeze the broth alone for up to 2 months, without the noodles.
- For a vegetarian version, use mushroom stock and tofu in place of the fish.
- For a chicken version, use shredded chicken instead of fish.
- For a spicier version, add extra chili oil or dried chili flakes stirred into the broth.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Mohinga might look like a long ingredient list, but the process comes together in one pot and rewards you with a bowl that tastes like a trip to Myanmar.
Once you make this mohinga recipe, I promise it becomes a regular in the rotation.
I would love to hear how your bowl turns out, so drop a comment below once you try it.
Share a photo if you make it, and let me know which toppings became your favorites.
Recommended:
- Coconut Curry Chicken Recipe
- Thai Red Curry Chicken Recipe
- Thai Green Curry Chicken Recipe
- Air Fryer Spring Rolls Recipe
- Fried Rice Recipe
