Burmese Soups Breakfast Seafood Recipes

Burmese Mohinga

Name: Burmese Mohinga
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 5 servings
Cuisine: Burmese
Ingredients: 500g firm white fish; 3 lemongrass stalks, bruised; 1 thumb ginger, sliced; 5 garlic cloves; 3 shallots; 1 tsp turmeric; 3 tbsp chickpea flour; 3 tbsp rice flour; 2 tbsp fish sauce; 400g rice vermicelli, cooked; To top: hard-boiled egg, lime, coriander, crispy fried shallots, dried chilli flakes

A fish noodle soup with banana stem, ginger and lemongrass — Myanmar's national breakfast.

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⏱️

20 minPrep

🔥

40 minCook

🍽️

5Serves

📊

MediumLevel

Ingredients

500g firm white fish
3 lemongrass stalks, bruised
1 thumb ginger, sliced
5 garlic cloves
3 shallots
1 tsp turmeric
3 tbsp chickpea flour
3 tbsp rice flour
2 tbsp fish sauce
400g rice vermicelli, cooked
To top: hard-boiled egg, lime, coriander, crispy fried shallots, dried chilli flakes

Instructions

Simmer fish with lemongrass, ginger, garlic, shallots and turmeric in 2 litres water for 20 minutes.
Lift fish; flake. Strain broth back into pot.
Mix chickpea and rice flour with water; whisk into broth; simmer 10 minutes until slightly thickened.
Return fish; season with fish sauce.
Serve over noodles with toppings.

Tara’s tips

Toppings make the dish.
Banana stem is traditional but optional.

Serving suggestions

Eat with all toppings piled on.

Storage & reheating

Broth keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.