Mohingga is a traditional breakfast dish and is known as Burma’s national dish or as a mother of all Myanmar dishes. It is basically made a fish-based broth with rice noodes. Mandalay mohinga might include more pork or chicken, while a Rakhine mohinga will have more fish and spice.


For the broth:

  • 5 tablespoon gram flour
  • 2 tablespoonrice flour
  • 2 tins of mackerel in brine (~200g)
  • 1 tin of sardines in oil (~100g)
  • 500ml vegetable or fish stock
  • 2 large onions, quartered
  • Handful of shredded banana blossom
  • 1 tablespoon fish sauce (known in Burmese as ngan-bya-yay)

 For the spice paste:

  • 4 cloves garlic, peeled
  • 3cm knob of fresh root ginger, peeled
  • 2 lemongrass stalks, trimmed of woody bits
  • 1 small bunch of fresh coriander, stems only
  • 6 tablespoon groundnut or other neutral oil
  • 1 tablespoon mild chilli powder
  • 1 tablespoon ground turmeric
  • 1 tablespoon hot paprika
  • 1 tablespoon freshly ground black pepper

To serve:

  • 600g dried rice vermicelli noodles
  • 200g ready-made fishcake, sliced (available from Oriental/Asian supermarkets)
  • Wedges of hard-boiled eggs
  • 1 small bunch of fresh coriander leaves, chopped
  • Fried shallots
  • Lime wedges
  • Fish sauce
  • Chilli oil
  • Yellow split pea crackers (be-gyun kyaw) (recipe to follow)
  • Crispy garlic oil (recipe to follow)

 Procedure for preparation

  1. Toast the gram flour and rice flour by tossing in a dry frying-pan on a medium-high heat for 5-6 minutes till fragrant. Then,l eave to cool and then sieve the toasted flours.
  2. Whisk the sieved flours with 500ml water in a bowl or jug till smooth. Set this flour solution to one side.
  3. Make the spice paste – blitz the garlic, ginger, lemongrass and coriander stems in a food processor until it become a purée.Heat the oil in a stockpot on medium-high and add the purée and the rest of the spices. Fry for 3-4 minutes till fragrant.
  4. After that, add the fish as well as the oil and brine from the tins to the stockpot and mash them with a masher or a fork till smooth. Stir to combine with the spice paste and then add the flour solution you made earlier.Bring to the boil, turn the heat down to medium and simmer vigorously for 30 minutes.
  5. The next step, add the quartered onions, the banana blossom if using and 2 litres of water, turn the heat down to medium-low and boil for 2 more hours, keep stirring from time to time
  6. Meanwhile, put the noodles into a heatproof bowl, generously cover with just-boiled water, untangle with a fork and then leave to soak for 15 minutes. Drain the noodles into a colander and rinse them thoroughly with cold running water.
  7. Leave the colander in the sink to allow any residual water to keep draining.
  8. Before ready to serve, heat 2 tablespoons oil in a frying-pan on medium, add the fishcake and fry for 5 minutes till golden. Set to one side.
  9. The next step, stir the fish sauce into the stockpot of broth.
  10. Now divide the noodles amongst pasta plates and ladle the hot soup on top.

  11. Garnish each dish with fishcake, chunks of split pea cracker, egg and coriander leaves and serve with lime wedges, fish sauce and chilli and garlic oil on the side.Now divide the noodles amongst pasta plates and ladle the hot soup on top.




  • 18 oz sliced boneless chicken meat
  • 1 inch knob ginger sliced
  • 6 cloves garlic
  • 6 roots coriander
  • 2 stalks lemon grass
  • 6 seeds pepper corns
  • 5 pods small green chilies
  • 7 leaves lime
  • 12 leaves coriander
  • 2 cups thick first water of coconut milk
  • 2 cups thin second water of coconut milk
  • ¼ cup fish sauce
  • ¼ cup lime juice

 Procedure of preparation Chicken In Coconut Soup

  1. Chop the garlic, coriander roots and lemon grass and put in a mortar, together with the peppercorns and half the ginger, then pound until smooth.
  2. Crush the chilies and shred the lime and coriander leaves. Bring half the thick coconut milk to boil, and stir fry for 4-5 minutes.
  3. Add chicken, remaining ginger and all the remaining coconut milk and bring back to the boil. Reduce heat and allow to simmer until the chicken is tender, then add the fish sauce, lime juice and chilies.
  4. Stir and cook for a further minute. Transfer to a soup tureen and sprinkle the shredded leaves as garnish.



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