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Mohinga recipe
Created by Luke Nguyen
- Cuisine: Burmese
- Prep Time: 20 min(s)
- Cook Time: 1 hr(s) 40 min(s)
- Serves 4
A comforting noodle soup considered one of the national dishes of Burma. The hot and sour fish based broth is poured over noodles in generous bowls. The recipe includes intense aromatic ingredients such as lemongrass, chilli and shrimp paste. Often served at breakfast but also sold throughout the day by restaurants, tea houses and street vendors.
Ingredients
½ cup peanut oil1 tsp turmeric powder
½ red onion, finely sliced
1 stalk lemongrass, white part only, finely sliced
2cm piece of ginger, finely sliced
2 cloves garlic, finely sliced
2 tsp shrimp paste
1 tsp sweet paprika
3 tbsp cooked, crushed chickpeas
85g toasted rice powder
4 tbsp fish sauce
2 red Asian shallots, peeled
2 hardboiled eggs, sliced
100g boiled banana trunk (alternatively, use banana blossom)
600g cooked vermicelli noodles
4 sprigs of coriander, to garnish
4 snake beans, finely sliced
Pinch of dried chilli flakes
Broth
1 whole catfish, cleaned
1 lemongrass stalk, bruised
2 gloves garlic, crushed
1 tsp turmeric powder
2L cold water
Chilli paste
3 lemongrass stalks, white part only, finely sliced
4 whole dried chillies
4 red Asian shallots, diced
4 garlic cloves, diced
2cm ginger, finely sliced
Preparation
Level of difficulty: mediumTo make the broth, add the catfish, lemongrass, garlic, turmeric and water to a large saucepan or stockpot. Bring to the boil over high heat and skim any impurities that rise to the surface. Reduce heat to low and simmer for 20 minutes. Strain the broth then remove the fish meat from the bones. Set aside and reserve the broth.
Meanwhile, to make the paste, in a mortar and pestle, pound the lemongrass, chillies, red shallots, garlic and ginger to a nice paste. Set aside.
Heat the peanut oil in a saucepan over low-medium heat and add the turmeric. Next, add the chilli paste. Add the red onion, lemongrass, ginger and garlic. Cook for 5-6 minutes. Add the flaked fish and coat in the paste. Sauté over low-medium heat for 20 minutes. Add the shrimp paste and paprika. Continue to cook, over low heat, for a further 5 minutes to infuse flavours.
Return the broth to the stockpot, place over medium heat. Add the crushed chickpeas, rice powder, fish sauce and flaked fish mixture. Season with salt and black pepper. Reduce heat simmer for 30 minutes. Add the red shallots and boiled egg. Add the banana trunk.
Divide the vermicelli noodles among 4 bowls. Pour the broth over the noodles. Garnish with coriander, snake beans and chilli flakes to serve.
Please note: This recipe varies slightly from that seen in the show.
Meanwhile, to make the paste, in a mortar and pestle, pound the lemongrass, chillies, red shallots, garlic and ginger to a nice paste. Set aside.
Heat the peanut oil in a saucepan over low-medium heat and add the turmeric. Next, add the chilli paste. Add the red onion, lemongrass, ginger and garlic. Cook for 5-6 minutes. Add the flaked fish and coat in the paste. Sauté over low-medium heat for 20 minutes. Add the shrimp paste and paprika. Continue to cook, over low heat, for a further 5 minutes to infuse flavours.
Return the broth to the stockpot, place over medium heat. Add the crushed chickpeas, rice powder, fish sauce and flaked fish mixture. Season with salt and black pepper. Reduce heat simmer for 30 minutes. Add the red shallots and boiled egg. Add the banana trunk.
Divide the vermicelli noodles among 4 bowls. Pour the broth over the noodles. Garnish with coriander, snake beans and chilli flakes to serve.
Please note: This recipe varies slightly from that seen in the show.
If you enjoyed this Mohinga recipe then browse more Burmese recipes, soup recipes, noodle and dumpling recipes, seafood recipes, healthy recipes and our most popular hainanese chicken rice recipe.
Burmese Restaurants
Displaying 2 of 2 Burmese Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | River Kwai | Clayton | |
| 2. | The Mustard Seed | Hahndorf |
Comments (7)
21 May 2013 09:33 AEST
Chi Chi Htun
Newtown NSW
A great way to display how to cook it and describe the flavour
I'm going to raid my dads banana tree now and buy a catfish :D
Agree(0 people agree)
Disagree(0 people disagree)
27 Apr 2012 08:56 AEST
Paul
California, USA
31 Mar 2012 11:16 AEST
Joe O'Malley
Langford
Burmese Food in Perth
Thanks Luke for showcasing Burmese food on your show. It's great to see Burmese cuisine and the country as a whole opening up to the rest of the world. For those who like Burmese food in Perth takeaway portions can be bought from Yeo's in Belmont and on the second Saturday of every month between 10am to 1pm from the Burmese Association in Stirling street, East Perth.
30 Mar 2012 03:22 AEST
Carolynne
Melbourne, Aus
A Bowl of Memories
Thanks Luke for featuring our most favourite national dish of Burma. We warmly invite you to try our family's yummy version of Mohinga with all the trimmings including the tender banana bark grown in dad's backyard. Our mum & grandmother spent many countless hours on a weekend preparing this soup complimented with marrow, onion & split pea fritters. Respectfully, we now have it down to a fine art & more time to enjoy seconds.... thirds....& maybe a pot of tea and a coconut jelly with loved ones.
23 Mar 2012 01:42 AEST
Nge
Braddon
Thz to see lovely burmese food
many thz luke
i am so lucky to see burmese food on your program because i am away from home for a long time.
i always cook burmese cook as much as i can including mohinga but now i see different style of mohinga.
i think that style of mohinga is from Rakhine state cooking way. if u have time pls explore Mon state mohinga bro . you will see the difference. anyway thz a lot to show our country food to Australian.
27 Feb 2012 11:39 AEST
Trish Davison - Burma In Ya Belly
22 Feb 2012 05:18 AEST
Burma Cafe
Daly City, California, USA
Great Video and Recipe
Thanks for making a video on Mohinga in Burma. You give a glimpse of how wonderful Burma is for vacation due to its exotic foods, sights and sounds. We cook our Mohinga very much like as it is shown on your video. Only exception was the omission of snake beans and banana truck because they are hard to come by. We also don't use shrimp paste since the taste may be too pungent for some. But, we have Split Pea Fritters in our mohinga to give an extra dimension of texture.
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