Myanmar's national dish: rice vermicelli in a rich catfish and lemongrass broth thickened with toasted rice powder and banana stem.
Mohinga is Myanmar's breakfast of champions and its national dish, eaten by virtually every Burmese person every morning from Yangon to Mandalay to the most remote village. The broth is extraordinary: catfish (or other freshwater fish) simmered with lemongrass, ginger, shrimp paste, and turmeric, then thickened with toasted rice flour and (in the traditional version) finely minced banana stem into a dense, slightly viscous soup that clings to the rice vermicelli it is poured over. The bowl is finished with fried split chickpeas, a sliced boiled egg, crispy fried onions, and a drizzle of chili oil — the contrast of soft noodles and soup against crunchy chickpeas and the richness of fish against the brightness of lime juice makes mohinga one of the most complete bowls in Asian noodle soup cooking. Vendors push their mohinga carts through the streets before sunrise, and the sound of them calling 'mohinga! mohinga!' is part of the sonic identity of every Burmese city.
Serves 6
Simmer fish in water with lemongrass, ginger, and 0.5 tsp turmeric for 15 minutes. Remove fish, cool, and flake, discarding bones. Reserve all the broth.
Blend shallots, garlic, shrimp paste, and remaining turmeric into a paste.
Heat oil in a large pot. Fry the paste 5-6 minutes until fragrant. Add banana stem (if using) and cook 5 more minutes.
Banana stem absorbs the spice paste and thickens the broth naturally — don't skip it if available.
Pour fish broth into the pot. Bring to a boil. Whisk in toasted rice flour mixed with a little cold water, stirring constantly to prevent lumps.
Simmer 10 minutes until broth thickens slightly. Add flaked fish and fish sauce. Taste and adjust seasoning with fish sauce and palm sugar.
If not pre-fried, deep fry soaked split chickpeas at 180°C until golden and crispy, about 3 minutes. Drain.
Place cooked vermicelli in deep bowls. Ladle hot mohinga over the noodles. Add fried chickpeas, a halved egg, fried shallots, and a drizzle of chili oil. Serve with lime on the side.
Banana stem is the authentic thickening agent and flavor base — buy it from Asian grocery stores, labeled 'banana blossom stem' or 'banana pith.'
Toasted rice flour dissolves more cleanly than regular rice flour and adds a subtle nuttiness to the broth.
Ngapi (Myanmar fermented shrimp paste) is more pungent than Thai shrimp paste — use slightly less if substituting.
Mandalay mohinga: uses more dried chilies and sometimes includes pork along with fish.
Simple mohinga: omit banana stem and use rice flour only for thickening — the flavor is slightly less complex but still excellent.
Broth keeps refrigerated up to 3 days; thickened broth may need thinning with hot water when reheating as it stiffens in the refrigerator.
Mohinga is believed to have been the breakfast dish of the ancient Pyu civilization that predated the Bamar kingdoms in Myanmar. It is documented in royal palace records of the Konbaung dynasty (1752-1885) and has been continuously eaten since. In 2012 the Burmese government officially declared mohinga the national dish of Myanmar, though its centrality to Burmese identity had never been in doubt.
Canned catfish or similar firm fish works in an emergency, but the broth will lack the depth that comes from poaching fresh fish and using that broth as a base. Fresh fish is strongly recommended.
Banana stem is the inner core of the banana plant trunk — ivory-white, fibrous, and mildly flavored. Peel away outer layers until you reach the tender white core. Finely mince and use as directed. Soak in lime water briefly to prevent browning.
Ngapi is Burmese fermented fish or shrimp paste, a fundamental ingredient in Myanmar cooking. It is more intensely flavored than Thai or Indonesian shrimp paste. Find it in Burmese or Southeast Asian grocery stores.
Per serving (500g / 17.6 oz) · 6 servings total
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