Traditional Mohinga Recipe of Myanmar | Mohinga - The National Dish of Myanmar

Mohinga is often called the national breakfast of Myanmar, though it’s enjoyed throughout the day. This aromatic rice noodle soup features a fragrant fish-based broth flavored with lemongrass, banana stem, onions, garlic, ginger, and chickpea flour, and is topped with fresh herbs and crispy fritters. It is hearty, savory, and deeply satisfying. 

Before I write about the Traditional Mohinga Recipe of Myanmar, let's know something about cuisine of Myanmar.

Myanmar, formerly known as Burma, is a Southeast Asian nation blessed with fertile plains, lush river deltas, and an extensive coastline along the Bay of Bengal and the Andaman Sea. Often referred to as the "Golden Land" for its shimmering pagodas and rich culture, Myanmar is also home to one of the most diverse and fascinating culinary traditions in Asia.  From vibrant curries to tangy salads, aromatic noodle soups to delicate street snacks, the food of Myanmar reflects its multicultural heritage and deep connection to the land.

Cultural and Historical Influences

Myanmar shares borders with India, China, Thailand, Laos, and Bangladesh and the cuisine of Myanmar draws upon a rich blend of influences from these neighboring countries and ethnic communities. 

• Indian influence is evident in the use of lentils, curries, samosas, and spiced fritters.
• Chinese influence appears in stir-fried noodles, dumplings, soy sauce seasoning, and tea culture.
• Thai influence can be seen in the occasional use of coconut milk and chilies for aromatic curries.
• Indigenous traditions of Myanmar’s many ethnic groups—such as the Shan, Mon, Karen, and Rakhine—bring their own flavors, techniques, and unique dishes.

Burmese cuisine also reflects its Buddhist traditions, with many vegetarian dishes and offerings tied to temple rituals. At the same time, influences from colonial history, particularly British and South Asian migration, have added breads, pastries, and other global touches.

Key Characteristics of Burmese Cuisine

Burmese cooking is defined by balance—combining salty, sour, sweet, bitter, and umami elements in a harmonious way. Unlike in some Asian cuisines where chili heat dominates, in Myanmar, spices are used more for aroma and depth than for overwhelming heat.

1. Rice as the Staple

Rice is central to Burmese meals, often served with a variety of accompaniments. It may be steamed, boiled, or made into noodles and snacks. 

2. Salads (Thoke)

Burmese salads, or thoke, are unlike  leafy salads of Western countries. They are vibrant, tangy, and complex, often combining raw and cooked ingredients with a dressing of lime juice, fish sauce, garlic oil, and ground peanuts. One of the most famous is Lahpet Thoke—fermented tea leaf salad, a unique and iconic Burmese delicacy.

3. Soups and Curries

Soups are often served alongside rice as part of a complete meal, varying from clear broths to hearty, spiced stews. Curries tend to be less creamy than Indian curries and rely more on oil, onions, garlic, ginger, and tomatoes for their base.

4. Fermentation

Fermented ingredients play a big role, from fish paste (ngapi) to preserved vegetables. These add depth and savory richness to many dishes.

5. Shared Dining

Burmese meals are typically communal. Multiple small dishes are placed at the table—curries, stir-fried vegetables, soups, dips, and salads—so that diners can enjoy a variety of flavors in one sitting.

Iconic Dishes of Myanmar

1. Mohinga

Often considered the national dish, Mohinga is a comforting rice noodle soup served with a fish-based broth flavored with lemongrass, banana stem, onions, and chickpea flour. Garnished with crispy fritters, boiled egg, and fresh herbs, it is traditionally eaten for breakfast but enjoyed any time of day.

2. Lahpet Thoke (Fermented Tea Leaf Salad)

Unique to Myanmar, this salad combines fermented tea leaves with shredded cabbage, tomatoes, nuts, sesame seeds, garlic chips, and a tangy dressing. It’s both a snack and a ceremonial dish served on special occasions.

3. Shan Noodles

Originating from the Shan State, this dish features rice noodles served with marinated chicken or pork, light tomato-based sauce, and pickled vegetables. 

4. Burmese Curries

Unlike the creamy coconut curries of Thailand, Burmese curries often use oil and tomatoes, with spices like turmeric, coriander, and chili. They are typically served with a wide array of side dishes—blanched greens, dips, and soups.

5. Ngapi Yay (Fermented Fish Paste Dip)

A pungent and savory dip made from fermented fish paste, garlic, and chili, served with fresh or blanched vegetables. It is a daily staple in many Burmese homes.

6. Mont Lin Ma Yar (Husband and Wife Snacks)

A popular street food, these small, round savory pancakes made from rice flour are cooked in a special pan and often filled with quail eggs, spring onions, or chickpeas.

Street Food Culture

Street food is an integral part of Myanmar’s culinary landscape. From bustling Yangon night markets to small roadside stalls in rural towns, street vendors serve everything from steaming bowls of noodles to skewers of grilled meat, sticky rice cakes, and deep-fried snacks. Food is freshly prepared and often eaten on low stools at makeshift tables, creating a vibrant social atmosphere.

Popular street foods include:

• Samosas and fried chickpea fritters
• Mont Pyar Thalet (rice crepes with coconut)
• Fried banana fritters
• Grilled seafood skewers
• Fresh sugarcane juice and milky Burmese tea

Regional Variations

Myanmar’s diverse geography and ethnic makeup mean that food varies significantly from region to region.

• Lower Myanmar (including Yangon and Ayeyarwady Delta) features seafood-rich diets, mild curries, and plenty of rice.
• Central Myanmar is known for oil-rich curries and pulses like chickpeas and lentils.
• Shan State offers lighter, herb-based dishes, sour flavors, and noodle soups.
• Rakhine State along the western coast is famous for spicy, tangy seafood curries with chili paste and tamarind.
• Chin and Kachin States in the highlands incorporate wild herbs, smoked meats, and foraged greens into their diets.

The Social Role of Food

In Myanmar, food is deeply tied to hospitality and community. Sharing a meal is a way of strengthening social bonds, and guests are always offered food or tea upon visiting a home. Religious festivals, weddings, and community events involve the preparation of large quantities of food to be shared among neighbors and even strangers.

Modern Trends and Global Influence

While traditional Burmese cuisine remains strong, globalization and modernization have introduced new food habits. Urban areas now feature international restaurants, fusion dishes, and fast food chains. At the same time, Burmese expatriate communities have brought their cuisine abroad, introducing global diners to dishes like mohinga, tea leaf salad, and Shan noodles.

Chefs in Myanmar are also reinterpreting traditional recipes with modern presentation and techniques, creating a vibrant culinary scene that respects heritage while embracing innovation.

Conclusion

The cuisine of Myanmar is a reflection of its geography, history, and cultural diversity. Rooted in tradition yet open to new influences, it offers a rich palette of flavors—from the earthy tang of fermented tea leaves to the comforting warmth of fish broth noodles. 

Exploring Myanmar’s cuisine is not just a journey for the palate—it’s a window into the heart and soul of a nation whose culinary traditions are as golden and enduring as its famed pagodas.

Here’s a detailed recipe for Traditional Mohinga of Myanmar, the national dish of Myanmar, including exact ingredient quantities and a step-by-step cooking process.

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Ingredients of Traditional Mohinga (Serves 6)

For the Broth

• 500 g catfish (or tilapia, snakehead fish, or any firm white fish) – cleaned and cut into chunks
• 2 liters water
• 3 stalks lemongrass – trimmed and bruised
• 1 banana stem (about 200 g), thinly sliced (optional, but traditional)
• 2 medium onions – roughly chopped
• 5 cloves garlic – peeled
• 5 cm fresh ginger – sliced
• 1 tsp turmeric powder
• 2 tbsp fish sauce
• 2 tsp salt (adjust to taste)
• 1 tsp sugar
• 4 tbsp chickpea flour (or rice flour) – mixed with ½ cup water to form a slurry
• 3 tbsp vegetable oil

For the Spice Paste

• 4 medium onions – finely chopped
• 6 cloves garlic – minced
• 5 cm fresh ginger – minced
• 2 tsp turmeric powder
• 2 tsp paprika or mild chili powder
• 5 tbsp vegetable oil

For Serving

• 400 g rice vermicelli noodles – cooked according to packet instructions
• 2 hard-boiled eggs – sliced in halves or quarters
• Fresh coriander leaves – chopped
• Spring onions – sliced
• Crispy fritters (optional but recommended)
• Lime wedges
• Fresh chilies or chili flakes (optional, for extra heat)
• Fish sauce (for seasoning at the table)

Cooking Procedure of Traditional Mohinga

Step 1: Prepare the Fish Broth

  1. Place the fish chunks in a large pot with 2 liters of water.

  2. Add bruised lemongrass stalks, banana stem slices, chopped onions, garlic, ginger, turmeric powder, and salt.

  3. Bring to a boil over medium heat. When it start boiling, reduce to a gentle simmer and cook for more 20–25 minutes or until the fish is tender and the broth is aromatic.

  4. Remove the fish from the pot, let it cool slightly, then carefully flake the meat, discarding bones and skin. Set aside.

  5. Strain the broth to remove the solids, then return the clear broth to the pot.

Step 2: Make the Spice Paste

  1. Take a large skillet and add 5 tablespoons of vegetable oil in it. Now heat it over medium heat.

  2. Add finely chopped onions, minced garlic, and ginger. Sauté until soft and golden.

  3. Add  turmeric powder and paprika (or chili powder), stir all and cook for 2–3 minutes until fragrant.

  4. Add the flaked fish to the spice mixture and stir well to combine, breaking the fish down into smaller pieces.

Step 3: Combine Broth and Spice Paste

  1. Add the spice-fish mixture into the strained fish broth.

  2. Pour in the chickpea flour slurry (4 tbsp flour mixed with ½ cup water) to slightly thicken the soup.

  3. Stir well and let it simmer for another 10–15 minutes so the flavors meld together.

  4. Add fish sauce and sugar, adjusting seasoning with extra salt or fish sauce to taste.

Step 4: Prepare the Noodles and Garnishes

  1. Cook the rice vermicelli noodles according to package instructions, then drain and rinse under cold water.

  2. Arrange noodles in serving bowls.

  3. Prepare garnishes: slice boiled eggs, chop coriander, slice spring onions, and cut lime wedges.

Step 5: Serve

  1. Ladle the hot fish broth generously over the noodles in each bowl.

  2. Top with boiled egg slices, fresh coriander, spring onions, and optional crispy fritters.

  3. Serve with lime wedges, chili flakes, and extra fish sauce on the side for individual seasoning.

Tips for Authentic Flavor

• Banana stem gives Mohinga its authentic texture and mild vegetal sweetness, but if unavailable, you can use celery stalks or omit it.
• Catfish is traditional because it imparts a natural richness, but any firm white fish works well.
• Chickpea flour thickens the soup and adds a nutty flavor—do not skip it for true Burmese texture.
• Fritters such as split-pea or onion fritters add crunch and contrast to the silky noodles.

Serving Suggestion of Traditional Mohinga

Mohinga is best served hot and freshly prepared. Traditionally, it’s enjoyed for breakfast with tea or as a mid-morning snack. In Myanmar, it’s common to see roadside vendors ladling steaming bowls to eager customers. For a more complete meal, serve it with a side of Lahpet Thoke (tea leaf salad) or Mont Lin Ma Yar (savory pancakes).

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Here are some Frequently Asked Questions about Traditional Mohinga Recipe

FAQ 1 : What is Mohinga?

Mohinga is the national dish of Myanmar, a flavorful rice noodle soup with a fish-based broth. It’s typically flavored with lemongrass, banana stem, onions, garlic, ginger, turmeric, and thickened with chickpea flour. It’s most commonly eaten for breakfast but enjoyed throughout the day.

FAQ 2 : What type of fish is best for Mohinga?

Catfish is the traditional choice because of its rich, slightly gelatinous texture, which adds body to the broth. However, any firm white fish like tilapia, snakehead fish, or barramundi can be used as a substitute.

FAQ 3 : Can I make Mohinga without banana stem?

Yes. While banana stem gives Mohinga a mild sweetness and authentic texture, you can omit it if unavailable or substitute with celery stalks or even shredded cabbage for a similar crunch.

FAQ 4 : Is Mohinga spicy?

Mohinga is not inherently very spicy. It has a warm, aromatic flavor from turmeric, ginger, and lemongrass. Extra heat is usually added at the table with chili flakes, fresh chilies, or chili oil, depending on personal preference.

FAQ 5 : How do you thicken Mohinga broth?

Traditionally, chickpea flour (or sometimes rice flour) mixed with water is added to the broth to give it a slightly thick, hearty consistency. This also adds a subtle nutty flavor to the soup.

FAQ 6 : What are the best toppings for Mohinga?

Common toppings include sliced hard-boiled eggs, chopped coriander, sliced spring onions, lime wedges, and crispy fritters such as split-pea fritters or onion fritters. These add freshness, tanginess, and texture to the dish.