Method
- Poach the fish in 1L of stock for 8 minutes. Lift out, debone, flake. Reserve the broth.
- Heat oil in a heavy pot. Cook onions for 8 minutes until pale gold. Add ginger and garlic; fry 90 seconds. Add turmeric and chili powder; stir 60 seconds.
- Add the flaked fish, ngapi, fish sauce and lemongrass. Stir to coat.
- Pour in the reserved fish broth and the remaining 1L stock. Whisk in toasted chickpea flour and rice flour gradually — they thicken the broth into the signature mohinga consistency.
- Add sliced banana stem. Simmer 45 minutes — the broth should thicken to gravy-coating consistency, the colours deepen to a rich amber.
- Cook the rice vermicelli for 4 minutes; drain into deep bowls. Ladle the hot mohinga over generously. Top with halved hard-boiled egg, fried garlic, lime, cilantro, dried chili and crispy chickpea fritters. Each diner mixes at the bowl.
Common questions
Can Mohinga be made ahead?
Mohinga is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is Mohinga spicy?
Mohinga as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Mohinga vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Mohinga to make at home?
Mohinga is more demanding — total time around 120 minutes plus marinating/resting where noted. Specific technique (knife work, wok hei, fermentation) makes the difference between a passable result and the real thing.
Can Mohinga be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Mohinga is Burma's universal breakfast — sold from morning carts in every Yangon, Mandalay and Bagan neighbourhood. The dish was elevated by Aung San Suu Kyi calling it Myanmar's national dish. The banana stem is the Burmese marker — distinctive and irreplaceable for proper texture. Each Burmese cook has their preferred ratio of toasted chickpea flour to rice flour; the dish thickens further as it sits. Serving the toppings separately (egg, fritters, lime, herbs) lets each diner build their bowl.
