Mohinga is Myanmar's national dishβa fragrant, spiced fish soup served with rice noodles and crispy accompaniments. Rooted in the everyday cooking of Burmese kitchens, Mohinga balances technique and tradition: the fish fillets is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature β aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight breakfast or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices β the freshness of the fish fillets, the order of additions, the resting time at the end β separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.
Serves 4
Blend chickpea flour with water to paste consistency
Heat oil, fry shallots, add lemongrass and turmeric
Pour stock, add fish, simmer 15 minutes
Stir in chickpea paste, simmer 5 minutes
Place noodles in bowls, ladle soup over top
Fresh lemongrass is essential for aroma
Chickpea flour creates authentic thickness
Source the freshest fish fillets you can find β it is the flavour anchor of the dish.
Season in layers as you go; tasting at each stage prevents a flat or over-salted final result.
Let the dish rest briefly off the heat before serving so flavours settle and texture stabilises.
Use shrimp instead of fish
Add tofu for vegetarian version
Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.
Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.
Lighter: reduce the fat by a third and use stock in its place β flavour stays intact but the dish feels less rich.
Refrigerate soup for 2 days; serve with fresh noodles Refrigerate in an airtight container for up to 3β4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing β refresh with a crisp garnish.
Mohinga is eaten across Myanmar as breakfast and served with pride in Burmese culture. Like many Burmese classics it evolved through home kitchens before earning a place on restaurant menus, and regional cooks still argue good-naturedly about the 'right' way to prepare it. The version below reflects the most widely cooked template, with notes where local practice diverges.
No ideal substitute; use lime zest if necessary
Sold as gram flour in Indian/Asian markets
Yes β most components hold well in the fridge for a day or two. Reheat gently with a splash of liquid to bring it back to life.
If fish fillets is hard to find, the closest substitutes share its texture and water content. Adjust seasoning slightly since substitutes often carry less character of their own.
Per serving Β· 4 servings total
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