M is for Mohinga: Mohinga recipe for dummies

I’ve become a pro in cooking mohinga and this title has been given by myself after I have been cooking for my friends for 4-5 times. It doesn’t really matter that none of them are Burmese nor none of them have tried a real legit Mohinga in Yangon. Since my friends raved about my Mohinga, I feel obligated to share my recipe with non-Burmese people. All Burmese who have cooked legit Mohinga are forbidden to read any further. If you are one, you can stop reading now. 😘
Ok… If you are wondering what is Mohinga…. it is Burmese rice noodle soup and it is considered favorite breakfast food in Burma although people eat throughout the day. Some foreigners might say fish soup for breakfast??? No, thank you. Well, you are missing out. If fish soup is too much for breakfast, try it during the day. It is somewhat easy to cook but it takes time to prepare since you need to peel a lot of garlic and shallots. The longer it cooks, the better the taste is. If you go to a Mohinga shop in the morning, if it is too early, the soup is still watery. If you go too late, no more Mohinga left or left over things to garnish. So you need to know the right time to go. I think around 7:30-8 in the morning is the best time. The soup is perfect and they still have all the deep fried stuff to garnish.
So here’s my version of recipe.

1 cup of shallots
1/2 cup of garlic
2 stalks of lemongrass
2″ ginger

Put shallots, garlic, lemongrass, and ginger in a food processor and process until all mixture resembles a paste.

2 tbs vegetable oil
2 tsp turmeric powder
3 tsp of paprika powder
2 cups of shredded fish (such as catfish, Saba, or Tuna can…. I used Saba)
Heat the oil in a cooking pot and fry the paste with turmeric and paprika powder until fragrant. Stir in fish and continue to stir for 5 minutes.


Add water (3 big disposable water bottles), 3 stalks of lemongrass, and 1/4 cups of shallots to boil.

1/3 cup of toasted rice powder
2/3 cup of chickpea powder
Mix the rice powder and chickpea powder with water and add the mixture to the pot.

Once it starts boiling, add 1/2 cup of fish sauce and reduce the heat. Simmer for 30 minutes until the soup has thickened. Remember the longer you wait, the thinker the soup will be. Add more fish sauce or salt to your preference. Add 1 tsp of black pepper and stir. It is ready!!!!

Put the soup to rice noodle and garnish with a wedge of lime, coriander leaves, string beans, fried beans or fried onions.

This recipe serves 8-10 people. In Burma, people will put MSG but I avoid MSG.

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One Response to M is for Mohinga: Mohinga recipe for dummies

  1. cho says:

    WOW! I love mohinga.

    Liked by 1 person

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