National Dish Myanmar: Mohinga (Recipe)
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Meet Mohinga, the fragrant fish and rice noodle soup that Myanmar wakes up to. Sold from steaming pots on street corners long before sunrise, it layers lemongrass, ginger and turmeric into a broth that is savoury, gently spiced and quietly addictive. Traditionally a breakfast, it is welcome at any hour — and with a handful of pantry staples and a good piece of fish, you can bring a taste of Yangon’s morning bustle to your own kitchen.
About Mohinga
Mohinga is the national dish of Myanmar and a cornerstone of Burmese cooking. It is an aromatic fish soup with rice noodles, remarkable for the way its ingredients and spices come together. Most often eaten at breakfast, it is just as popular at any other time of day. Fresh fish, lemongrass, ginger and a long list of supporting ingredients meet in a well-seasoned broth whose complexity and depth of flavour say everything about the Burmese table.
Ingredients (serves 1–2)
- 200 g catfish or another firm white fish fillet
- 1 stalk lemongrass, finely chopped
- 2 cm fresh ginger, grated
- 2 garlic cloves, finely chopped
- 1 small onion, chopped
- 2 tablespoons rice flour or gram flour
- 1 teaspoon turmeric
- 1 teaspoon chilli powder
- 1 litre water
- 100 g rice noodles
- Fresh coriander, chopped
- 2 tablespoons fish sauce
- Optional: boiled eggs, sliced
- Optional: fried chickpea-batter fritters
Shopping for the ingredients
For the best mohinga, buy the freshest fish you can find and use good-quality spices. An Asian grocery will usually stock all the specialist ingredients, including lemongrass and fish sauce. Rice flour or gram flour can sometimes be tracked down in a well-stocked supermarket too — the same flours that give body to Yellow Pea Fritters.
Preparing the dish
Get all your aromatics ready in advance by chopping or grating them. It makes the cooking itself far smoother and takes the stress out of the process. Soak the rice noodles according to the packet instructions so they are ready at exactly the moment the soup needs them.
Step-by-step instructions
- Rinse the fish fillet, pat it dry and cut it into cubes.
- Heat a little oil in a pan and fry the onion, garlic, lemongrass and ginger until the onion turns translucent.
- Stir in the rice flour or gram flour and mix well to stop it catching.
- Add the water, turmeric, chilli powder and fish sauce, then bring to the boil.
- Add the fish cubes and cook over a medium heat until the fish is done through.
- Divide the cooked rice noodles between bowls and ladle the hot soup over them.
- Garnish with fresh coriander, sliced boiled egg and fried chickpea-batter fritters.
Gluten-free / lactose-free version
Mohinga is naturally gluten-free and lactose-free in its classic form — the broth is thickened with rice flour or gram flour rather than wheat, and no dairy comes near it. Just check that your fish sauce and chilli powder carry no hidden wheat-based additives, and make sure the rice noodles are pure rice rather than a blended variety. Beyond that, the dish suits guests avoiding gluten or lactose without a single change.
Tips for vegans and vegetarians
For a vegan mohinga, swap the fish for firm tofu or mushrooms and reach for a plant-based fish sauce or a splash of light soy sauce with a pinch of seaweed for that hint of the sea. Leave out the boiled egg and lean instead on the fried chickpea fritters for texture, much as they do in Fried Chickpea Tofu. The lemongrass, ginger and turmeric do the heavy lifting either way, so the soup loses none of its character.
More tips and tricks
If you like your soup a little thicker, simply add more flour. For a thinner consistency, reduce the flour or top up with extra water. Give the broth time over a gentle heat so the aromatics can open up, and taste as you go — fish sauce varies in saltiness from brand to brand.
Adapting the recipe to your taste
The beauty of mohinga is how adaptable it is. If you like heat, add more chilli powder; if you prefer things gentle, pull it back. A vegetarian version using tofu or mushrooms with a vegan fish sauce works beautifully, and the garnishes are entirely yours to choose — more egg, more fritters, more coriander, or a scattering of crisp fried onions.
Ingredient substitutions
If you cannot get hold of catfish, any other firm fish will do the job just as well — the sort you might otherwise grill for Grilled Catfish. Where rice flour is unavailable, cornflour makes a perfectly good alternative for thickening the broth.
Drink pairing ideas
Green tea is the traditional partner for mohinga, and it complements the soup’s rich, spiced aromas beautifully. A light beer also works, as does fresh coconut water if you want something cooling and non-alcoholic alongside the warmth of the broth.
Serving and presentation ideas
To show mohinga off properly, use deep bowls and garnish the soup with fresh coriander and a wedge of lime. The colour and freshness of those finishing touches make the dish especially inviting. Set the extra garnishes out in small dishes so everyone can build their own bowl at the table.
A bit of history
As both a traditional breakfast and a much-loved street food, mohinga has deep roots in Myanmar. The soup reflects the country’s historic trade routes and its cultural exchange with its neighbours, drawing together influences from India, China and Thailand. That crossroads quality is what makes it such a good introduction to Myanmar cuisine.
More recipe ideas
Summary: Mohinga
Mohinga delivers an aromatic, warming experience and sits right at the heart of Burmese cooking. It rewards a little creativity, so feel free to adjust the heat, the thickness and the garnishes until the bowl is exactly yours. Whether you serve it at breakfast in the Burmese fashion or as a restorative supper, this is a soup that earns its place as a national dish.
