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The Hirshon Burmese Mohinga – မုန့်ဟင်းခါး

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • 2 duck eggs, at room temperature (substitute large chicken eggs if unavailable)
  • 80 ml (⅓ cup) peanut oil
  • 4 red shallots, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 800 gm thin fresh rice noodles
  • To serve: coriander sprigs, small green birds-eye chilies, pickled mustard greens (available in Asian grocery stores, or use any finely-shredded pickled vegetable you can get your hands on), lime wedges, and chili powder
  • Fish curry:
  • 1 tsp brick-style Malaysian shrimp paste
  • 3 vine-ripened tomatoes, scored
  • 60 ml (¼ cup) sesame oil (Kadoya brand strongly preferred)
  • onions, finely chopped
  • 6 garlic cloves, crushed
  • 20 gm (4cm piece) ginger, cut into julienne
  • 1 lemongrass stalk, white part only, finely chopped
  • 60g (2oz) banana stem, sliced thinly (or substitute fresh or canned sliced bamboo shoots)
  • ¼ tsp fenugreek seeds
  • 3 tsp finely chopped fresh turmeric (if unavailable, use an equal amount of Turmeric spice or more as needed to achieve a fine yellow color)
  • 1 tsp each sweet paprika and ground chili
  • 500 ml (2 cups) coconut milk
  • 2 fresh curry leaf sprigs (available in Indian grocery stores, omit if unavailable)
  • 2 tbsp tamarind purée, or to taste
  • 2 tbsp fish sauce, or to taste
  • 1½ tbsp sugar, or to taste
  • 2 firm white fish fillets, such as catfish (preferred), skin on if you like
  • Juice of 1 lime, or to taste


  1. For fish curry, preheat oven to 350 Fahrenheit (180C). Wrap shrimp paste in foil and roast until fragrant (5-10 minutes), then set aside. Meanwhile, blanch tomatoes until skins split, then refresh, drain, peel, finely chop and set aside. Heat sesame oil in a wok or large saucepan over medium-high heat.
  2. Add onion, garlic, ginger and lemongrass and sauté until softened (10 minutes), add fenugreek, turmeric, spices, shrimp paste and sauté until fragrant (1-2 minutes), then add coconut milk, curry leaves, tamarind, banana stem or bamboo shoots, fish sauce, sugar and tomato and stir occasionally until flavors meld (10-20 minutes).
  3. Add fish and cook over low heat, breaking up slightly with a wooden spoon, until cooked through (4-6 minutes). Add lime juice, adjusting seasoning to suit your taste, keep warm.
  4. Meanwhile, bring a saucepan of water to the boil over medium-high heat, add duck eggs and cook until medium-boiled (10-12 minutes). Cool under running water, peel and halve.
  5. Meanwhile, heat peanut oil in a saucepan over medium heat, fry shallot and garlic separately until golden (3-5 minutes). Remove with a slotted spoon and set aside to drain on absorbent paper.
  6. Place noodles in a heatproof bowl, cover completely with boiling water and stand until heated through (1-2 minutes), then drain and serve with fish curry, fried garlic and shallot, duck eggs, coriander, chilies, mustard greens, lime wedges and chili powder to the side.


  • Calories: 1531.47 kcal
  • Sugar: 16.89 g
  • Sodium: 1220.73 mg
  • Fat: 66.77 g
  • Saturated Fat: 29.86 g
  • Trans Fat: 0.05 g
  • Carbohydrates: 200.51 g
  • Fiber: 10.62 g
  • Protein: 34.62 g
  • Cholesterol: 125.39 mg
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