Mohinga

Mohinga is a traditional Burmese dish considered by many as the national dish of Myanmar. It is a fish soup made from catfish and rice noodles, typically served for breakfast.

History

The origins of Mohinga likely date back to the Bamar migration into the Ayeyarwady River Delta. The dish has evolved over centuries into the version commonly enjoyed today.

Ingredients

The main ingredients of Mohinga are catfish and rice noodles. The soup base is made from a blend of lemongrass, garlic, ginger, fish sauce, and banana tree stem. It is often garnished with boiled eggs, crispy fried fritters, coriander, and lime.

Variations

There are regional variations of Mohinga across Myanmar. In the Rakhine State, Mohinga is spicier and more sour. In the Shan State, it is often served with rice instead of noodles.

Cultural Significance

Mohinga is a staple food in Myanmar and is commonly sold by street vendors and in tea shops. It is also a traditional dish served during special occasions and festivals.

See Also

• Burmese cuisine
• List of soups
• List of fish dishes

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  Mandalay Trishaw Peddler
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  Mohinga Stall, Mandalay, Myanmar
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