Myanmar’s Traditional “Mohinga” Recipe

A journey through Myanmar would be incomplete without savoring one of its most popular and delicious dishes: Mohinga. Recognized as the country’s unofficial national cuisine, Mohinga is a lightly spiced fish soup served over rice noodles and is an essential part of Burmese cuisine. Here is how you can make this renowned dish at home (for 6 people).




2 tbs. of cooking oil 

½ pc of red onion (diced)

1 large pc or 2 small pcs of shallots 

1 tbs. of minced ginger 

2 tbs. of lemongrass paste 

1 tbs. of turmeric 

2 tbs. of paprika 

2 cloves of garlic (minced)

2 cups of clam juice 

6 cups of vegetable broth 

2 tbs. of brown sugar 

500g of fish (tilapia or catfish fillet) 

3 tbs. of fish sauce 

6 pcs of hard-boiled eggs (cut in half)

Rice noodles 



1. In a large soup pot, heat the oil over medium heat. Cook the onions and shallots until they are soft and translucent.

2. Add ginger, lemongrass, turmeric, and paprika. Stir and cook for 1 minute.

3. Add garlic, stir, and cook for 1 more minute.

4. Add clam juice, broth, and brown sugar. Stir and bring to a simmer.

5. While the soup is simmering, prepare the boiled eggs and cook the noodles according to the package directions. After cooking the noodles, plunge them in cold water and leave it there until ready to serve. 

6. Add the fish and cook for around 3-5 minutes. 

7. Add the fish sauce at the end, then stir gently. Finally, garnish and serve over noodles and sliced eggs.

Enjoy your meal!