~538 cal · 37g protein · 48g carbs · 22g fat (estimated, per serving)
🍽️
Rice noodle fish soup with crispy fritters and cilantro
🇲🇲 Yangon
Mohinga is how Yangon starts the day — vendors ladle it from dawn until the pot runs dry, and no two stalls agree on the exact broth. The chickpea flour is the quiet genius: it thickens the soup and toasts into a nutty depth that holds the lemongrass and fish together.
Sign in to save recipes to your book and leave reviews.
Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
•
1 lb catfish or other white fish fillets
•
12 oz thin rice noodles
•
3 stalks lemongrass, bruised
•
1/4 cup chickpea flour (besan), toasted
•
4 shallots, sliced
•
4 cloves garlic
•
2 tbsp ginger
•
1 tsp turmeric
•
2 tbsp fish sauce
•
1 cup banana stem (or canned hearts of palm), sliced
•
2 hard-boiled eggs, halved
•
plenty lime + cilantro + chili flakes, to serve
•
3 tbsp neutral oil
Instructions
1
Poach the fish (or mushrooms and tofu) with one lemongrass stalk in 6 cups water, 10 minutes. Lift out and flake; keep the broth.
2
Fry the shallots, garlic, ginger, and turmeric in oil; return the flaked fish and toss 2 minutes.
3
Whisk the toasted chickpea flour into the broth, add the remaining lemongrass and the banana stem, and simmer 20 minutes until silky.
4
Add the fish mixture and fish sauce; simmer 5 minutes.
5
Serve over rice noodles with egg halves, cilantro, lime, and chili — breakfast, whatever the clock says.
Yangon dawn-stall tradition.
Ratings & reviews
Sign in to rate this recipe once you’ve cooked it.
No reviews yet — be the first to cook it.
🌏 While it simmers — know your destination
📍
Yangon. Mohinga steam over every street corner at dawn.
🗺️
Myanmar. Where the national dish is breakfast noodle soup.
🌍
Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
More from Myanmar
Burmese Chicken Curry
Chicken slow-cooked in an oil-rich onion, garlic, ginger, and turmeric masala until deeply savory.
Burmese Milk Tea (Lahpet Yay Gyan)
Strong black tea sweetened with condensed and evaporated milk and pulled to a froth — the caffeinated pulse of Myanmar's teahouses.