Dish

Mohinga

Fish noodle soup

Mohinga is a hearty and flavorful dish that is perfect for breakfast or brunch. The broth is made from fish, lemongrass, ginger, garlic, and onions, and is simmered for several hours to develop a rich and complex flavor. The noodles are thin and chewy, and the toppings add a nice crunch and texture to the dish. Mohinga is often served with crispy fritters made from chickpea flour, known as pe kyaw.

Asian cuisine› Southeast Asian cuisine› Burmese cuisine

Soup› Noodle Soup

Origins and history

Mohinga is believed to have originated in the Mon Kingdom, which was located in present-day Myanmar. The dish was traditionally served during festivals and special occasions, but it has since become a popular breakfast dish throughout the country. Mohinga vendors can be found on almost every street corner in Myanmar.

Dietary considerations

Mohinga is typically not suitable for vegetarians or vegans, as it contains fish. However, some versions may use vegetable broth instead of fish broth. The dish is also gluten-free, as it is made with rice noodles.

Variations

There are many variations of Mohinga, depending on the region and the cook. Some versions may include additional spices, such as turmeric or paprika, to give the broth a deeper color and flavor. Some versions may also include additional toppings, such as boiled eggs, fish cakes, or fried garlic.

Presentation and garnishing

Mohinga is typically served in a large bowl with the noodles and toppings arranged neatly on top. The broth is served on the side in a separate bowl. The dish is often garnished with sliced onions, cilantro, and lime wedges. Chili flakes and fish sauce are also served on the side for added flavor.

Tips & Tricks

To make the broth more flavorful, simmer it for several hours and add additional spices and herbs. To make the fritters crispy, use cold water when mixing the batter and fry them in hot oil. For a spicier version, add more chili flakes to the dipping sauce.

Side-dishes

Mohinga is often served with pe kyaw (chickpea fritters), which are crispy and savory. The fritters are typically dipped in a spicy dipping sauce made from chili flakes, garlic, and vinegar. Mohinga can also be served with pickled vegetables or a side of rice.

Drink pairings

Mohinga pairs well with a hot cup of Burmese tea, which is strong and sweet. It can also be paired with a cold glass of beer or a refreshing lime soda.