Considered the national dish of Myanmar, mohinga is a fish noodle soup traditionally eaten for breakfast, sold at street stalls across the country.
International
Mohinga
Traditional Burmese Mohinga - Fish Noodle Soup, Authentic Myanmar Recipe.
- Burma (Myanmar)
- Breakfast
- High protein
- medium
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 22 g
- Carbohydrates 54 g
- Fat 14 g
Story behind the dish
Preparation
Mohinga is a preparation from Burma (Myanmar) with medium difficulty. Reserve about 90 minutes in total (30 for mise en place and preparation, 60 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of freshwater fish (catfish or similar).
- Have ready: 300 g of fine rice noodles.
- Have ready: 3 stems of lemongrass.
- Have ready: 2 cm of galangal.
- Have ready: 3 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cook the fish in water with lemongrass and galangal until tender
Cook the fish in water with lemongrass and galangal until tender, flake it and reserve the strained broth. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Crush onion
Grind onion, garlic, lemongrass and galangal until you obtain an aromatic paste. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sauté the pasta in oil until it releases all its aroma
Sauté the pasta in oil until it releases all its aroma. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add the strained fish broth and the minced fish.
Add the strained fish broth and the minced fish, cook over medium heat for 20 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Dissolve the chickpea flour in cold water and add it to the broth to…
Dissolve the chickpea flour in cold water and add it to the broth to thicken it slightly. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook the rice noodles separately
Cook the rice noodles separately, serve in a bowl covered with the hot broth, fried onion, boiled egg, cilantro and lime. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Toasted chickpea flour is the traditional thickener, it provides body without the need for cream.
- It is considered the Burmese national breakfast, traditionally purchased from street stalls in the morning.
Variations
- Vegetarian Mohinga with mushrooms instead of fish.
- Spicier version with more fried chili.
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