Mohinga (မုန့်ဟင်းခါး (mohinga))
Overview
Mohinga is a fish and rice noodle soup widely regarded as the national dish of Myanmar. Its thick, fragrant broth is made with catfish or other fish, lemongrass, ginger, garlic, onion and the tender core of the banana stem, thickened with toasted rice or chickpea flour. It is ladled over thin rice noodles and topped with sliced boiled egg, crisp fritters, coriander, lime and chilli. It is eaten mainly for breakfast and sold by street vendors and tea shops throughout the country.
Pictures
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History
Mohinga is eaten all over Myanmar, with regional styles differing in the fish used and the thickness of the broth. It has long been a morning food, and street sellers once carried pots of it on shoulder poles. It is considered a symbol of Burmese cooking. Today it is sold in markets, tea shops and restaurants, and many families also cook it at home for special occasions.
Main ingredients
Catfish, rice noodles, lemongrass, banana stem, chickpea flour, fish sauce. The soup is built on fish broth and is usually served hot. Diet: pescatarian; not usually gluten-free.
Recipe outline serves 4 · ~90 min
Ingredients
- 500 g catfish or white fish
- 300 g thin rice noodles
- 3 lemongrass stalks, 2 cm ginger, 3 garlic cloves
- 1 piece banana stem (optional)
- 3 tbsp toasted chickpea or rice flour
- fish sauce, eggs, lime, coriander
Allergens: Contains: Eggs, Fish. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Poach the fish with lemongrass in 2 l water; flake the fish and keep the broth.
- Fry onion, garlic, ginger and the fish, then return to the broth with banana stem.
- Thicken with the flour mixed with water and season with fish sauce.
- Serve over noodles with egg, coriander, lime and chilli.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.