Authentic Burmese Mohinga Recipe: A Traditional Fish Soup Delight

Ingredients

500 grams of catfish
2 stalks of lemongrass
4 cloves of garlic
1 large onion
1 teaspoon of turmeric powder
1 teaspoon of red chili powder
2 tablespoons of fish sauce
4 cups of water
2 cups of rice vermicelli noodles
4 boiled eggs
1 cup of chopped coriander leaves
1 cup of chopped spring onions
2 tablespoons of cooking oil
Salt to taste

Steps and instructions

Prepare the catfish by cleaning it thoroughly and cutting it into chunks.
In a large pot, add the catfish, crushed lemongrass stalks, garlic, chopped onion, turmeric powder, red chili powder, fish sauce and water.
Bring the pot to a boil, then reduce to a simmer for about 20-30 minutes until the fish is cooked and the flavors are well combined.
While the fish is cooking, prepare the rice vermicelli noodles according to the package instructions.
Once the fish is cooked, carefully remove it from the pot and set it aside. Continue to simmer the broth.
In a separate pan, heat the cooking oil and sauté the remaining chopped garlic until golden brown. Add this to the simmering broth.
Flake the cooked fish into small pieces and add it back into the broth. Season with salt to taste.
Prepare the serving bowls by adding a portion of the cooked vermicelli noodles, a ladleful of the fish and broth, a boiled egg cut in half, and a sprinkling of chopped coriander leaves and spring onions.
Serve hot and enjoy your homemade Mohinga!

Tools for making

Cutting board - Used for preparing and cutting the catfish and onions.
Knife - Essential for cutting and chopping ingredients.
Large pot - To cook the fish and simmer the broth.
Strainer - Used to strain the broth and remove any solid particles.
Pan - To sauté the garlic for added flavor.
Ladle - For serving the broth and fish.
Bowls - To serve the Mohinga.
Tongs - For handling the boiling eggs.
Serving spoon - For adding the noodles and garnishes to the bowls.

Recipe variations

Use different types of fish such as tilapia or haddock instead of catfish.
Add shrimp or prawns to the broth for an additional seafood flavor.
Replace the rice vermicelli noodles with wheat noodles or udon noodles.
Include sliced hard-boiled quail eggs in addition to or instead of regular boiled eggs.
Add vegetables like bean sprouts, sliced cabbage, or green beans to the broth for added texture and nutrition.
Make it vegetarian or vegan by omitting the fish and using vegetable broth instead. Add tofu or tempeh for a protein source.
Spice it up by adding more chili powder or fresh chili peppers for a hotter version.
Garnish with crushed peanuts or fried onion flakes for extra crunch.
Experiment with different herbs and spices like basil, mint, or ginger to add a unique twist to the broth.
Serve with a side of lime wedges for squeezing over the dish to add a tangy flavor.

Recipe overview

Mohinga is a traditional Burmese dish often enjoyed for breakfast but is also served throughout the day. It's considered by many as the national dish of Myanmar. This delicious and filling dish features a fragrant fish and lemongrass broth poured over rice vermicelli noodles, garnished with boiled eggs, and sprinkled with fresh coriander and spring onions. It's a perfect combination of savory, spicy, and aromatic flavors. Mohinga is a versatile dish and you can add various toppings according to your preference. This recipe will guide you step by step to make your own authentic Mohinga at home. You'll find it's a delightful dish that's both comforting and exotic!

Common questions

Can I use a different type of fish instead of catfish? Yes, you can use any firm white fish as a substitute for catfish, such as tilapia or cod.
Do I have to use lemongrass? Lemongrass adds a distinct flavor to Mohinga, but if you don't have it, you can omit it or substitute with a teaspoon of grated lemon zest.
Is there a vegetarian version of Mohinga? Yes, you can make a vegetarian version by omitting the fish and using vegetable broth or mushroom broth as a base.
Can I use dried rice noodles instead of rice vermicelli? Yes, you can use dried rice noodles. Just follow the package instructions for cooking them before adding to the serving bowls.
How long can I store the leftover Mohinga? Mohinga is best enjoyed fresh, but you can refrigerate the leftovers in an airtight container for up to 2 days. Reheat gently before serving.

Serving dishes and utensils

Large pot - For cooking the fish and making the broth.
Pan - For sautéing the garlic before adding it to the broth.
Cooking oil - To sauté the garlic.
Knife - For cleaning and cutting the catfish.
Cutting board - To safely cut the catfish and chop the onions, garlic, coriander leaves, and spring onions.
Ladle - For serving the fish and broth.
Strainer - To strain the broth if desired.
Serving bowls - To serve the Mohinga.
Chopsticks or spoons - Utensils for eating the Mohinga.

Origin stories

Mohinga, often referred to as the national dish of Myanmar, was originally a breakfast staple in the Rakhine region of the country. It's said that it was the country's bustling morning markets that brought this delightful dish to widespread popularity. Vendors, or "hawkers", would traverse through the busy streets carrying large pots of the fragrant fish broth and noodles, serving up bowls of warmth and comfort to start the day. Today, the dish holds such a beloved place in the hearts of the Burmese people that it can be found at any time of the day, transforming from a simple breakfast meal to a beloved national symbol.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.