Mohinga

What is Mohinga?

Mohinga is a hot noodle soup from Myanmar, made with thin rice vermicelli served in a broth of fish, often catfish, simmered with lemongrass, ginger, onions, garlic, and turmeric. The soup is thickened with chickpea flour or toasted rice, and seasoned with fish sauce and fish paste. It is typically topped with crispy fritters, boiled eggs, fresh coriander, and sometimes lime or fried onions. The dish is aromatic, with herbal and savory notes, and has a rich, hearty texture.

Where does Mohinga come from?

The exact beginnings of mohinga are unclear, as written records are scarce. Archaeological finds show that rice vermicelli has been made in Myanmar since the Pyu city-states, indicating a long tradition. The earliest known mention of mohinga appears in poetry from the Konbaung dynasty. Historians believe it was a commoner’s dish in pre-colonial times, as no formal recipes are found in royal archives. Over time, it became established as a national staple, especially in Lower Myanmar.

How is Mohinga made?

To make mohinga, a broth is prepared by simmering fish with aromatics like lemongrass, ginger, onions, and garlic. Chickpea flour or toasted rice is added to thicken the soup. Fish sauce and fish paste give depth and saltiness. Rice vermicelli is cooked separately and placed in bowls, then covered with the hot broth. Common garnishes include boiled eggs, fried onions, coriander, lime, and a variety of crispy fritters made from chickpeas or vegetables. Some versions use ready-made broth powder.

How and when is Mohinga eaten?

Mohinga is most often eaten for breakfast, but it is now served throughout the day in cities and towns across Myanmar. It is a popular street food, sold by hawkers who carry the soup and noodles on shoulder poles or from pavement stalls. The dish is eaten with Chinese-style soup spoons, called mohinga zun. It may be enjoyed alone or with extra toppings like boiled egg, parsley, or more fritters. It is considered an everyday food and is widely available.

Kinds of Mohinga

There are many regional styles of mohinga in Myanmar. In the Irrawaddy delta, versions like Bogale mohinga use black pepper, while Myaungmya mohinga combines several types of fish. Yangon’s style includes chickpeas and peanuts. In the Bago region, some versions use hilsa fish or pickled shrimp. Southern and eastern regions may add mint, bean sprouts, or jaggery, and in Upper Myanmar, chicken and chickpea flour may replace some ingredients. Each area adapts the soup to local tastes and available fish.

What Mohinga means

Mohinga is deeply woven into daily life in Myanmar and is recognized as the national dish. It is a staple at breakfast tables, roadside stalls, and open-air performances. The dish’s popularity has led to countless local variations and dedicated shops in major cities. Mohinga was also named as a food for the Belt and Road International Day, highlighting its cultural significance. Its presence in poetry and literature reflects its long-standing role in Burmese society.

Questions people ask about Mohinga

Good reading and sources

• Super bowls: Burmese recipes by the Rangoon SistersThe Guardian, Recipe

• Mohinga on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data