About this Dish
Myanmar's national dish — a fragrant catfish and lemongrass broth over rice noodles.
History & Origin
Widely regarded as Myanmar's unofficial national dish, mohinga is traditionally eaten for breakfast from street stalls, its broth thickened with toasted rice and banana stem.
IngredientsServes 2
🐟Catfish fillets, 500g cut into chunks
🍜Dried rice vermicelli noodles, 300g
🌿Lemongrass stalks, 3 bruised and cut into pieces
🧅Shallots, 6 finely sliced
🧄Garlic cloves, 5 minced
🫚Fish sauce, 3 tablespoons
🟡Turmeric powder, 1 teaspoon
🌶️Dried chilli flakes, 1 teaspoon
🫘Chickpea flour (besan), 3 tablespoons toasted in a dry pan
🥚Hard-boiled eggs, 4 halved, to serve
Method
1
Poach the catfish in 1.5 litres of water with the lemongrass stalks and half a teaspoon of turmeric for 10 minutes. Remove the fish, flake the flesh away from the skin, and set aside, keeping the broth.2
In a large pot, fry the shallots in 3 tablespoons of oil over medium heat until golden and soft, about 8 minutes. Add the garlic, remaining turmeric, and chilli flakes and fry for another 2 minutes until fragrant.3
Pour the reserved fish broth through a strainer into the pot with the fried shallots. Bring to a gentle simmer and stir in the fish sauce.4
Whisk the toasted chickpea flour with a ladleful of the warm broth until smooth, then pour it back into the pot. This thickens the broth slightly and gives Mohinga its characteristic body. Simmer for 10 minutes, stirring occasionally.5
Add the flaked catfish back into the broth and taste for seasoning, adding more fish sauce if needed. Let it simmer gently for another 5 minutes so the fish absorbs the flavours.6
Meanwhile, soak the rice vermicelli in boiling water for 4–5 minutes until tender, then drain and divide into serving bowls.7
Ladle the hot catfish broth generously over the noodles and top with halved boiled eggs. Serve with a squeeze of lime, extra chilli flakes, and crispy fried shallots on the side if you have them.User Reviews
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