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Mohinga

Name: Mohinga
Cuisine: Burmese (Myanmar)
Ingredients: 1 lb catfish or other freshwater fish; 200g rice noodles; 2 stalks lemongrass; 1 cup sliced banana stem; 1 medium onion; 3 cloves garlic; 2 tbsp fish sauce; 1 tsp chili powder; to taste salt; 2 tbsp chickpea flour; 1/4 cup fried onions; for serving lime wedges; for garnish fresh coriander

Mohinga is a traditional Burmese rice noodle and fish soup often considered the national dish of Myanmar. It is a flavorful and aromatic breakfast staple, characterized by its rich fish broth, lemongrass, and banana stem, reflecting the country's riverine culture and culinary heritage.

13 ingredients

savoryumamiaromaticslightly spicytangy

Culinary DNA Preview

Burmese (Myanmar)80%

Mon20%

Ingredients

catfish or other freshwater fish
1 lb
rice noodles
200g
lemongrass
2 stalks
banana stem
1 cup sliced
onion
1 medium
garlic
3 cloves
fish sauce
2 tbsp
chili powder
1 tsp
salt
to taste
chickpea flour
2 tbsp
fried onions
1/4 cup
lime wedges
for serving
fresh coriander
for garnish

Method

Steps not available

Origin Story

Mohinga is believed to have originated from the Mon people of Lower Myanmar and has evolved as a beloved everyday meal throughout Burmese history, especially popular as a breakfast dish in Yangon.

Culinary DNA

Ingredient ancestry breakdown

Burmese (Myanmar)80%

ingredients+techniques

Mon20%

ingredient_origin

Techniques

boiling frying simmering straining

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