Yangon Mohinga

Yangon Mohinga

"Today is our country traditional soup. That's called Mohinga. Yes. Too many kinds of Mohinga, but that is only Yangon Mohinga. Yangon is a city....Every breakfast and celebration--birthday and holidays--we cooked [Mohinga]."


Listen for Burmese:

  • Rice noodles (Vermicelli)
  • Chopped fish - canned salmon /other fish are good too (catfish, etc)
  • Water
  • Cooking oil
  • Fish sauce
  • Roasted rice powder
  • Roasted chickpea powder
  • Dried whole red chili
  • Sugar cane
  • Lemongrass (fresh preferred, frozen is OK)
  • Limes
  • Fish cakes
  • Turmeric
  • Cayenne pepper powder (for color)
  • Fish powder / fish curry
  • Ginger root
  • Onion
  • Garlic
  • Shallots
  • Black peppercorns
  • Chopped lemongrass
  • Cilantro
  • Cooked eggs


1) For the broth, mix roasted rice powder with cold water and mix chickpea powder with cold water. Add both to boiling water. You can also use whole chickpeas. "Sometimes traditional cooked is chickpeas. Raw chickpeas. And then boiling. Already cooked and then blending. Or they use this one [chickpea powder]."

2) Add lemongrass and chopped onions to boiling water. Pound garlic and peppercorns and add to boiling water.

3) "Mohinga cooked, and then, only important is fish curry." Clean the bones and mush the canned fish. Blend chopped ginger and garlic in a food processor.  Add lemongrass, turmeric, garlic, onions, ginger, fish sauce and cayenne pepper powder to the wok. Add the fish and let it cook in a low fire.

4) Combine the contents of the Wok with the broth. Add the shallots. "We will wait 5 minutes for boiling."

 5) Garnish with cooked rice noodles, eggs, fish cakes and cilantro, then add Mohinga to the bowl. 

Yu Wah Thein
mohinga ingredientsMa Yu Thin stirs the wokwhisking powder and wateradding fish to wok