Mohinga (မုန့်ဟင်းခါး)
Mohinga (မုန့်ဟင်းခါး)
Ingredients
For the Fish Broth/Soup Base
- 500 grams catfish, or other firm white fish, such as tilapia
- 1 liter water
- 2 onions, medium, finely chopped
- 4 cloves garlic, minced
- 2 inch piece ginger, minced
- 1 stalk lemongrass, bruised and tied into a knot
- 1 tablespoon turmeric powder
- 1 tablespoon paprika, or chili powder, adjusted for desired heat
- 100 ml chickpea flour, mixed with 150ml water to form a slurry
- 2 tablespoons fish sauce
- as needed salt, to taste
- 100 ml cooking oil, e.g., peanut oil or vegetable oil
For the Rice Vermicelli
- 250 grams dried thin rice vermicelli, Mohinga noodles
For Garnish (Optional, but traditional)
- 2-3 boiled eggs, halved
- 50 grams crispy fried split peas, Pè Kyaw
- 1/4 cup fresh coriander leaves, chopped
- 2 lime wedges
- 1 teaspoon dried chili flakes
- 2 tablespoons fried garlic chips
Instructions
- 1
Prepare the Fish: In a large pot, bring 1 liter of water to a rolling boil. Carefully add the 500 grams of cleaned catfish (or chosen fish) to the boiling water. Reduce the heat to a gentle simmer and cook the fish for 10-15 minutes, or until it is opaque throughout and flakes easily with a fork. Using a slotted spoon, carefully remove the cooked fish from the pot and transfer it to a plate to cool. Reserve the fish broth in the pot. Once the fish is cool enough to handle, flake the meat from the bones and skin. Discard the bones and skin.
⏱️ 20 min
- 2
Prepare the Aromatics: In a separate large, heavy-bottomed pot or Dutch oven, heat 100 ml of cooking oil over medium heat. Add the 2 finely chopped onions and sauté, stirring occasionally, until they are soft and translucent, which should take approximately 5-7 minutes. Add the 4 cloves of minced garlic and 2-inch piece of minced ginger to the pot. Continue to sauté for another 2-3 minutes until the aromatics are fragrant, being careful not to burn them. Stir in 1 tablespoon of turmeric powder and 1 tablespoon of paprika (or chili powder). Cook for 1 minute, stirring constantly.
⏱️ 15 min
- 3
Combine and Simmer the Soup Base: Carefully pour the reserved fish broth into the pot with the sautéed aromatics. Bring the mixture to a gentle simmer. Add the flaked fish meat and the bruised lemongrass stalk. Season the soup with 2 tablespoons of fish sauce and add salt to taste, adjusting as needed. Gradually whisk in the chickpea flour slurry (100ml chickpea flour mixed with 150ml water) into the simmering soup. Continue whisking to prevent lumps from forming. Allow the soup to simmer gently for at least 20-30 minutes, stirring occasionally to prevent the bottom from sticking and to ensure even thickening. This simmering time allows the flavors to deepen and the soup to achieve a rich, gravy-like consistency. Before serving, remove and discard the lemongrass stalk.
⏱️ 35 min
- 4
Cook the Noodles: While the Mohinga soup is simmering, prepare the 250 grams of dried thin rice vermicelli according to the package instructions. This typically involves soaking the noodles in hot water for a few minutes until they are tender but still firm to the bite, then draining them well.
⏱️ 10 min
- 5
Assemble and Serve: To serve, place a portion of the cooked rice vermicelli into individual serving bowls. Ladle a generous amount of the hot Mohinga soup over the noodles. Arrange the optional garnishes on top: halved boiled eggs, crispy fried split peas (Pè Kyaw), chopped fresh coriander leaves, lime wedges, and dried chili flakes or fried garlic chips. Serve the Mohinga immediately while hot.
⏱️ 10 min
Kitchen Tools
Mohinga (မုန့်ဟင်းခါး)
For the Fish Broth/Soup Base
- 500 grams catfish, or other firm white fish, such as tilapia
- 1 liter water
- 2 onions, medium, finely chopped
- 4 cloves garlic, minced
- 2 inch piece ginger, minced
- 1 stalk lemongrass, bruised and tied into a knot
- 1 tablespoon turmeric powder
- 1 tablespoon paprika, or chili powder, adjusted for desired heat
- 100 ml chickpea flour, mixed with 150ml water to form a slurry
- 2 tablespoons fish sauce
- as needed salt, to taste
- 100 ml cooking oil, e.g., peanut oil or vegetable oil
For the Rice Vermicelli
- 250 grams dried thin rice vermicelli, Mohinga noodles
For Garnish (Optional, but traditional)
- 2-3 boiled eggs, halved
- 50 grams crispy fried split peas, Pè Kyaw
- 1/4 cup fresh coriander leaves, chopped
- 2 lime wedges
- 1 teaspoon dried chili flakes
- 2 tablespoons fried garlic chips
Instructions
- 1
Prepare the Fish: In a large pot, bring 1 liter of water to a rolling boil. Carefully add the 500 grams of cleaned catfish (or chosen fish) to the boiling water. Reduce the heat to a gentle simmer and cook the fish for 10-15 minutes, or until it is opaque throughout and flakes easily with a fork. Using a slotted spoon, carefully remove the cooked fish from the pot and transfer it to a plate to cool. Reserve the fish broth in the pot. Once the fish is cool enough to handle, flake the meat from the bones and skin. Discard the bones and skin.
⏱️ 20 min - 2
Prepare the Aromatics: In a separate large, heavy-bottomed pot or Dutch oven, heat 100 ml of cooking oil over medium heat. Add the 2 finely chopped onions and sauté, stirring occasionally, until they are soft and translucent, which should take approximately 5-7 minutes. Add the 4 cloves of minced garlic and 2-inch piece of minced ginger to the pot. Continue to sauté for another 2-3 minutes until the aromatics are fragrant, being careful not to burn them. Stir in 1 tablespoon of turmeric powder and 1 tablespoon of paprika (or chili powder). Cook for 1 minute, stirring constantly.
⏱️ 15 min - 3
Combine and Simmer the Soup Base: Carefully pour the reserved fish broth into the pot with the sautéed aromatics. Bring the mixture to a gentle simmer. Add the flaked fish meat and the bruised lemongrass stalk. Season the soup with 2 tablespoons of fish sauce and add salt to taste, adjusting as needed. Gradually whisk in the chickpea flour slurry (100ml chickpea flour mixed with 150ml water) into the simmering soup. Continue whisking to prevent lumps from forming. Allow the soup to simmer gently for at least 20-30 minutes, stirring occasionally to prevent the bottom from sticking and to ensure even thickening. This simmering time allows the flavors to deepen and the soup to achieve a rich, gravy-like consistency. Before serving, remove and discard the lemongrass stalk.
⏱️ 35 min - 4
Cook the Noodles: While the Mohinga soup is simmering, prepare the 250 grams of dried thin rice vermicelli according to the package instructions. This typically involves soaking the noodles in hot water for a few minutes until they are tender but still firm to the bite, then draining them well.
⏱️ 10 min - 5
Assemble and Serve: To serve, place a portion of the cooked rice vermicelli into individual serving bowls. Ladle a generous amount of the hot Mohinga soup over the noodles. Arrange the optional garnishes on top: halved boiled eggs, crispy fried split peas (Pè Kyaw), chopped fresh coriander leaves, lime wedges, and dried chili flakes or fried garlic chips. Serve the Mohinga immediately while hot.
⏱️ 10 min