Myanmar
Photo: Charles Haynes, CC BY-SA 2.0, croppedMohinga
မုန့်ဟင်းခါး
/mo̰ʊɴ hɪ́ɴ ɡá/moh-HIN-gah
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- Taste
- SavoryFresh
- Made with
- FishRice
History
Mohinga is a soup of rice noodles in a broth of fish, often catfish, cooked with lemongrass, ginger, garlic, shallots and the stems of banana trees, thickened with roasted chickpea flour or rice. It is topped with boiled egg, crispy fritters, lime and chilli. It is eaten for breakfast, sold from street stalls and markets across Myanmar, and is widely called the national dish. It is thought to be very old, with roots in the Mon and Bamar cultures of the Irrawaddy delta. Different regions make it differently: the Yangon version is the best known, but Rakhine and Mandalay versions have their own flavours.
Sources
