Mohinga
Non-vegetarian
မုန့်ဟင်းခါး · mont hin gar
Thin rice noodles in a thick, peppery fish broth flavoured with lemongrass, ginger, garlic and turmeric and thickened with toasted rice and chickpea flour, topped with boiled egg, lime and coriander.
Mohinga is a Burmese soup from Myanmar, ready in about 1 hour 10 minutes and made with catfish, chickpea flour and rice noodles. It serves 4 and is rated intermediate to cook.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 h 10 min
- Serves
- 4
- Level
- Intermediate
- Calories
- 688
Method
Step 1
Poach the fish in the water with the bruised lemongrass (opens in a new tab), turmeric (opens in a new tab) and fish sauce (opens in a new tab) until it flakes. Lift out the fish, flake it off any bones and keep the broth.
- 12 min
- medium-low heat
- Stockpot / large pot (opens in a new tab)
Food safety: Check carefully for small bones before returning the fish.
Step 2
Blend the chopped onion (opens in a new tab), garlic (opens in a new tab), ginger and sliced lemongrass (opens in a new tab) to a paste. Fry it in the oil with the paprika (opens in a new tab) and cayenne until fragrant and the oil turns red.
- 8 min
- medium heat
- Food processor (opens in a new tab)
Step 3
Add the flaked fish to the paste and fry gently, mashing some of it, then tip everything back into the broth.
- 4 min
- medium heat
Step 4
Whisk the toasted rice and chickpea flours (opens in a new tab) with a little cold water to a smooth slurry and stir into the broth with the sliced onion (opens in a new tab). Simmer, stirring, until the soup is thick and creamy.
- 20 min
- low heat
Toast the flours in a dry pan, stirring constantly, until they smell nutty.
How it looks · Photo: Kampus Production on Pexels Step 5
Season generously with black pepper (opens in a new tab) and salt. Cook the noodles according to the packet, rinse and divide between bowls.
- 5 min
- high heat
How it looks · Photo: Gianpiero Ferraro on Pexels Step 6
Ladle the soup over the noodles and top with egg (opens in a new tab), lime (opens in a new tab), coriander and chilli flakes (opens in a new tab).
About this dish
- Origin
- Myanmar · Well documentedWidely regarded as Myanmar's national dish, traditionally eaten for breakfast.More food from Myanmar
- Dish
- Breakfast · Lunch · Soups · Noodles · Main courses
- Cooking method
- Simmered, Poached
- Taste
- savoury, peppery, earthy, aromatic / warmly spiced
- Diet
- Pescatarian · No gluten ingredients · Dairy-free · No nut ingredients · High-proteinWorked out from the ingredients. How labels work
All labels
Pescatarian · Non-vegetarian · No gluten ingredients · Dairy-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein - Good for
- One-pot
- Cook more with
- Catfish · Chickpea flour · Rice noodles · Lemongrass · Turmeric · Fish sauce
Allergens
- Contains: Eggsfrom egg
- Contains: Fishfrom catfish, fish sauce
- May contain: Crustaceansfrom fish sauce
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
688 kcal per serving
Calculated1 serving ≈ 744 g · recipe makes 4
Where the energy comes from
- Protein 20%
- Carbohydrate 49%
- Fat 31%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 688 kcal | 92 kcal |
| Protein | 33.4 g | 4.5 g |
| Carbohydrate | 82.5 g | 11.1 g |
| Net carbohydrate | 78.9 g | 10.6 g |
| Sugars | 3.8 g | 0.5 g |
| Added sugars | 0 g | 0 g |
| Fibre | 3.6 g | 0.5 g |
| Fat | 23.6 g | 3.2 g |
| Saturated fat | 4.2 g | 0.6 g |
| Trans fat | — | — |
| Cholesterol | 255 mg | 34 mg |
| Sodium | 1682 mg | 226 mg |
| Salt equivalent | 4.2 g | 0.6 g |
Vitamins & minerals per serving
- Potassium
- 826 mg
- Calcium
- 136 mg
- Iron
- 4.1 mg
- Magnesium
- 102 mg
- Vitamin A (RAE)
- 100 µg
- Vitamin C
- 7 mg
- Vitamin D
- 1.3 µg
- Vitamin B12
- 4.1 µg
- Folate (DFE)
- 88 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Optional ingredients are not included: lime, coriander leaves, red chilli flakes.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Slices of tender banana stem simmered in the broth are traditional and add a gentle crunch.
Common mistakes
- Adding untoasted flour gives a raw, pasty taste.
Serve with
- Top with crisp fried split-pea fritters (pe kyaw) or fried onions.
Storage
- Broth keeps 3 days refrigerated; store noodles separately.
Reheating
- Reheat gently, thinning with water as it thickens on standing.
Variations
- Mohinga with banana stem: Add 150 g sliced banana stem (the tender core) with the sliced onion.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Catfish, fillets or steaks500 g
- Rice flour, dry-toasted until light golden3 tbsp · 30 g
- Chickpea flour, dry-toasted until nutty3 tbsp · 17 g
- Rice noodles, thin round rice noodles or vermicelli300 g
- Egg, hard-boiled and quartered4 piece · 200 g
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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