Authentic Burmese Mohinga Recipe

Mastering This Burmese Food Mohinga Recipe

The first time I tried to make this at home, my kitchen smelled like a seaside market, but not in the good way. I had messed up the aromatics and the fish broth was far too thin. But after visiting a tiny street stall in Yangon and watching the cook work her magic, I realized this dish isn't about complexity, it's about the layers of prep.

When you get that sizzle of shrimp paste and lemongrass hitting the hot oil just right, you'll know exactly what I mean.

This authentic Burmese food mohinga recipe is the ultimate comfort bowl. It's often called the national dish of Myanmar, and for good reason. It’s a thick, hearty fish chowder served over delicate rice noodles, packed with ginger, garlic, and a unique crunch from banana stems.

If you’ve been looking for a reliable way to recreate that street food flavor, you’re in the right place.

We’re going to walk through the steps together to make sure your broth is rich and your fish is flaky. Don't worry about the long list of ingredients; most of the work happens in the pot while you relax.

It’s a forgiving dish that rewards patience with a depth of flavor you just can’t find in a standard soup.

Why This Breakfast Soup Truly Works

• Starch Gelatinization: Toasted chickpea and rice powders absorb the fish stock, creating a thick, velvety body that clings to the noodles.
• Aromatic Infusion: Sautéing the lemongrass, ginger, and garlic paste in oil releases fat soluble compounds that stay suspended in the broth.
• Protein Preservation: Boiling the whole fish first allows you to extract collagen for body while keeping the meat tender for the final simmer.

The Chemistry of Toasted Texture

Toasting the chickpea flour and rice powder triggers the Maillard reaction, adding a nutty depth that raw flours lack. This heat treatment also helps the starches stabilize the soup without it becoming gluey or gummy.

This recipe is a comforting classic, much like a Simple Turkey and recipe, providing a sense of home and warmth in every spoonful.

Essential Components for Authentic Flavor

The harmony of these elements is what defines a traditional Burmese fish soup recipe. Each component has a job to do, from the structural support of the toasted flours to the bright aromatic lift of the lemongrass.

Tools Needed for Your Burmese Kitchen

• Large Stockpot: You need at least a 5 liter capacity to accommodate the 2 liters water and all the fish.
• Fine Mesh Sieve: Essential for straining the fish bones out of the broth to keep it silky.
• Mortar and Pestle: While a food processor works, pounding the garlic, ginger, and lemongrass creates a more vibrant paste.
• Heavy Bottom Skillet: Used for toasting the chickpea flour and rice powder evenly without scorching them.

Cooking This Iconic Fish Noodle Soup

• 3 stalks lemongrass (white parts only), finely minced Why this? Essential for that bright, citrusy aromatic backbone.
• 2 inch knob of ginger, peeled and grated
• 6 cloves garlic, smashed
• 2 medium shallots, roughly chopped
• 1 tbsp turmeric powder
• 2 tbsp paprika
• 1 tbsp shrimp paste (Ngapi)
• 1.5 lbs whole catfish or catfish fillets Why this? Catfish has the right fat content for a rich broth.
• 2 liters water
• 3 tbsp fish sauce
• 0.5 cup toasted chickpea flour (besan)
• 0.25 cup toasted rice powder
• 1 cup sliced banana stem (pith only)
• 15 baby shallots, peeled and left whole
• 1 lb thin rice vermicelli
• 3 hard boiled eggs, halved
• 0.5 cup fresh cilantro, chopped
• 2 lime wedges per serving
• 1 tsp dried chili flakes

The Essence of Catfish Broth

Boil the 1.5 lbs whole catfish in 2 liters water with 1 tbsp fish sauce and a pinch of turmeric until the fish is opaque and flaky. This usually takes about 15 minutes. Note: Using whole fish with bones provides a much deeper flavor than fillets alone.

Cleaning the Fish Properly

Remove the fish from the pot, let it cool, and carefully pick the meat from the bones. Strain the cooking liquid through a fine sieve and save it; this is your golden base for the soup.

Creating the Aromatic Base

In a large pot, heat a splash of oil and sauté the minced lemongrass, ginger, garlic, shallots, and shrimp paste until the mixture is fragrant and deeply golden. Add the paprika and remaining turmeric toward the end to prevent burning.

Sautéing the Paste Correctly

Add the picked fish meat to the aromatic paste and stir fry for 3-5 minutes. This coats the fish in the spice base and helps it hold its shape during the long simmer.

Thickening the Soup Base

Whisk the 0.5 cup toasted chickpea flour and 0.25 cup toasted rice powder with a cup of cold water to make a smooth slurry. Pour this into the reserved fish stock while whisking constantly until no lumps remain.

Simmering the Pot

Combine the fish and aromatics with the thickened stock. Bring to a gentle boil, then add the 1 cup sliced banana stem and 15 whole baby shallots.

Developing the Depth

Simmer the soup on low heat for 30 minutes until the baby shallots are translucent and tender. Taste and add the remaining fish sauce if it needs more salt.

Final Assembly and Garnishing

Prepare the 1 lb thin rice vermicelli according to package instructions. Place a handful of noodles in a bowl, ladle over the hot soup, and top with half a hard boiled egg, cilantro, lime, and chili flakes.

Chef's Tip: To prevent the chickpea flour from clumping, always mix it with room temperature water first to create a "slurry" before adding it to the hot pot. It’s a life saver for a smooth broth!

Fixing Common Soup Texture Problems

Correcting Bitter Flavors

If your broth tastes slightly bitter, it usually means the turmeric or the shrimp paste was scorched during the sautéing phase. You can balance this by adding a tiny pinch of sugar or extra lime juice at the end to brighten the profile.

Fixing Thin Broth Consistency

A thin mohinga is a sad mohinga. This happens if the flours weren't toasted enough or the ratio was off. You can fix this easily mid cook by adding a little more chickpea flour slurry.

Common Mistakes Checklist

• ✓ Always toast your chickpea flour until it turns a light tan color.
• ✓ Don't skip the shrimp paste; it provides the essential savory backbone.
• ✓ Be meticulous when removing bones from the catfish to avoid accidents.
• ✓ Soak the sliced banana stem in acidic water to keep it from turning black.
• ✓ Use thin rice vermicelli, as thick noodles will overwhelm the delicate broth.

Smart Swaps for Hard Ingredients

If you're making this on a budget or can't find specific items, don't worry. This is an easy mohinga recipe once you know which swaps keep the soul of the dish intact.

Swapping the Banana Stem

If you can't find fresh banana stem at your local Asian market, sliced canned hearts of palm or even very thinly sliced celery can mimic that characteristic crunch. The flavor won't be identical, but the textural experience remains.

Making it gluten-free

Luckily, this dish is naturally very close to being gluten-free. Just ensure your fish sauce is certified GF and double check that your chickpea flour isn't processed in a facility with wheat. The rice vermicelli is already a safe bet!

Proper Storage for Your Leftover Soup

The broth actually tastes better the next day as the flavors continue to meld. Store the soup base and the noodles separately in the fridge for up to 3 days. If you store them together, the noodles will soak up all the liquid and turn into a mushy mess.

For long term storage, you can freeze the fish broth for up to 2 months. Leave the banana stems out of the freezer batch if possible, as they lose their crunch once thawed. To reheat, simply simmer on the stove and add fresh noodles and garnishes when you're ready to serve.

To reduce waste, keep the fish heads and tails in a bag in your freezer. They are perfect for making a quick seafood stock for other recipes later on. Even the cilantro stems can be finely chopped and added to the aromatic paste for extra flavor.

Best Side Dishes to Serve Alongside

While mohinga is a complete meal in a bowl, many people love to serve it with extra crispy elements. Burmese split pea fritters (Akyaw) are the traditional choice, providing a heavy crunch that stands up to the thick broth. You can also serve it with a side of fresh spring rolls for a lighter contrast.

For something spicy to follow up or serve as a side for those who want more protein, try these Buffalo Chicken Sliders recipe. The heat and vinegar notes in the sliders actually complement the savory, lime heavy profile of the fish soup quite well if you're hosting a fusion style brunch.

Finally, don't forget the extra garnishes on the table. A bowl of fried garlic chips, extra lime wedges, and a jar of roasted chili flakes allows everyone to customize their bowl to their own preference. Trust me, the extra lime is always a good idea!

Myths About This Dish

"Mohinga must be eaten for breakfast." While it is the most popular breakfast in Myanmar, it is served all day long! It makes a fantastic, filling lunch or a light dinner. Don't feel restricted by the clock.

"Banana stem is just for decoration." This is a big misconception! The banana stem provides a very specific cellular crunch and a subtle earthy sweetness that balances the fish. It is a functional and delicious part of the soup's architecture.

"You can't make this without a whole fish." While a whole catfish gives you the best collagen, you can absolutely make a high-quality version using fillets and a good quality store-bought fish stock. It’s all about how you treat the aromatics.

High in Sodium