Mohinga
Mohinga is widely considered the national dish of Myanmar. It's a flavorful and hearty rice noodle soup that's typically eaten for breakfast, though it can be enjoyed at any time of day. This iconic dish is a staple of Burmese cuisine and is found throughout the country, from bustling city streets to small rural villages. Its popularity stems from its rich, complex flavors and its ability to provide a satisfying and energizing start to the day.
The base of Mohinga is a rich broth made from fish, often catfish or other locally available varieties. The broth is simmered for hours with roasted rice powder, onions, garlic, ginger, lemongrass, and banana tree stem, which gives it a unique and slightly tangy flavor. These ingredients combine to create a thick, flavorful soup that is both savory and aromatic. The rice powder acts as a thickening agent, giving the soup its characteristic creamy texture.
Thin rice vermicelli noodles are added to the broth, providing a delicate and comforting element to the dish. Mohinga is typically garnished with a variety of toppings, including sliced hard-boiled eggs, crispy fried onions, coriander, and a squeeze of lime or lemon. A crunchy fritter, such as a lentil fritter (akyaw) or a gourd fritter (bu jaw), is often added for extra texture and flavor. Fish sauce and chili flakes are usually available for those who want to customize the seasoning to their liking.
Mohinga is more than just a dish; it's a cultural symbol of Myanmar. It represents the country's culinary heritage and the resourcefulness of its people. The dish is often sold by street vendors and in small tea shops, making it an accessible and affordable meal for everyone. Whether enjoyed as a quick breakfast or a leisurely lunch, Mohinga is a beloved dish that embodies the spirit and flavors of Myanmar.