Other world recipe

Myanmar Mohinga

Name: Myanmar Mohinga
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6
Cuisine: Other world cuisines
Ingredients: 700 g catfish fillet or other firm freshwater fish; 2 L water; 3 lemongrass stalks, bruised; 25 g ginger, sliced; 30 g shallots, sliced; 25 g garlic, crushed; 5 g ground turmeric; 60 g toasted chickpea flour; 40 ml fish sauce; 500 g cooked rice vermicelli; 4 eggs, hard-boiled and halved; 100 g banana stem or banana blossom, thinly sliced; 20 g cilantro and lime wedges, to serve

Rice noodles sit in a fragrant catfish broth thickened with toasted chickpea flour and finished with crisp toppings.

Myanmar; Bamar-style mohinga, a fish-and-rice-noodle soup commonly eaten at breakfast

Prep: 30 min
Cook: 1 hr 30 min
Total: 2 hr
Servings: 6

Myanmar mohinga fish noodle soup with catfish, boiled egg, banana stem and lime — **Real finished-dish photograph**Photograph by JunosangSource page · Original file · CC0Cropped, resized, and compressed by Recipe Nest Vault.

Ingredients

700 g
catfish fillet or other firm freshwater fish
2 L
water
3
lemongrass stalks, bruised
25 g
ginger, sliced
30 g
shallots, sliced
25 g
garlic, crushed
5 g
ground turmeric
60 g
toasted chickpea flour
40 ml
fish sauce
500 g
cooked rice vermicelli
4
eggs, hard-boiled and halved
100 g
banana stem or banana blossom, thinly sliced
20 g
cilantro and lime wedges, to serve

Method

01
Poach the fish
Put the fish, water, lemongrass and half the turmeric in a pot. Bring to a boil, lower to a gentle simmer and cook until the fish flakes easily.
Cooking-step illustration, not a photograph
02
Flake the fish and strain
Lift out the fish and strain the broth. Remove bones carefully and flake the flesh into bite-size pieces; keep the broth hot.
Cooking-step illustration, not a photograph
03
Cook the aromatic base
Heat a little oil in a pan. Cook shallots, garlic, ginger and the remaining turmeric until softened and fragrant, then stir in the flaked fish.
Cooking-step illustration, not a photograph
04
Thicken the broth
Return the broth to the pot and whisk in the toasted chickpea flour a little at a time so no lumps form. Add the fish mixture and simmer gently until the soup coats a spoon.
Cooking-step illustration, not a photograph
05
Season and prepare toppings
Stir in fish sauce and banana stem. Taste the broth and adjust the savoury balance; prepare the halved eggs, cilantro and lime wedges.
Cooking-step illustration, not a photograph
06
Warm the noodles
Place the cooked rice vermicelli in a sieve and dip briefly into hot water until warm. Drain thoroughly so the broth is not diluted.
Cooking-step illustration, not a photograph
07
Assemble bowls
Divide noodles among bowls. Ladle hot broth over them and top with fish, egg, cilantro and a squeeze of lime; add crisp fritters if available.
Cooking-step illustration, not a photograph

Practical notes

Tips

Brown the aromatics patiently before adding liquid; this builds flavor without needing extra seasoning.
Keep the pot at a gentle simmer and check the largest piece for tenderness before serving.

Common mistakes

A hard boil can toughen meat and break a sauce; lower the heat as soon as the liquid boils.
Adding all the salt at the start can make a reduced sauce too salty; season again only after it thickens.

Substitutions

Use a similarly sized cut of chicken or beef if the named cut is unavailable, and extend the simmer until tender.
Low-sodium stock can replace salted stock; taste at the end because sauces and pastes vary in saltiness.

Storage

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat once until steaming hot throughout.

Cultural context

Mohinga is a beloved Myanmar fish-and-rice-noodle soup, often eaten for breakfast but available throughout the day. Its broth may be thickened with toasted rice or chickpea flour, with regional choices of fish and toppings such as banana stem, egg and fritters.

Sources and photo credit

This standardized method was independently rewritten after cross-checking the references below. Recipe Nest Vault does not claim that the credited photographer cooked from this exact version.

Recipe references

Mohinga bowl.jpg — Photograph by Junosang; CC0.

Step illustrations: Original illustrations created by Recipe Nest Vault with OpenAI image_gen.

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Myanmar Mohinga

Ingredients

Method

Poach the fish

Flake the fish and strain

Cook the aromatic base

Thicken the broth

Season and prepare toppings

Warm the noodles

Assemble bowls

Sources and photo credit

Recipe references

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