Mohinga

Mohinga is a Burmese fish noodle soup considered by many to be the national dish of Myanmar. It is essentially a breakfast food, though it is often eaten at any time of day.

Description:

Mohinga consists of rice noodles served in a flavorful broth typically made with fish (often catfish), onions, garlic, ginger, lemongrass, banana stem, and fish sauce. The broth is thickened with roasted rice flour or chickpea flour. The soup is often garnished with crispy fried onions, coriander, sliced boiled eggs, split pea fritters (akyaw), and a squeeze of lime or dried chili flakes to taste.

Regional Variations:

While the basic components remain consistent, there are regional variations in Mohinga recipes. Some versions might be spicier, while others might emphasize a particular ingredient. The specific type of fish used can also vary depending on local availability.

Cultural Significance:

Mohinga is deeply ingrained in Burmese culture and is readily available from street vendors, tea shops, and restaurants throughout the country. It is more than just a meal; it's a symbol of Burmese identity and a common culinary experience shared by people from all walks of life. Its affordability and widespread availability have contributed to its status as a national favorite.