Mohinga

Mohinga is a traditional Myanmar dish that is widely considered the national dish of the country. It is a hearty breakfast soup made with fish-based broth, various vegetables and noodles, and a variety of garnishes. The primary ingredient in mohinga is a type of fermented fish called ngapi, which is a staple in Myanmar cuisine.

The preparation of mohinga typically begins with the cooking of ngapi and other ingredients such as onions, garlic, and ginger in a moderately heated oil. A light fish broth is then added, along with various vegetables such as chilies, tomatoes, and beans. The mixture is cooked until the vegetables are tender. A specific type of Myanmar noodle called ele or kin kyaw is added towards the end of the cooking process.

Mohinga is often served with a variety of condiments, including a raw egg, fish sauce, and a sweet pickled ginger sauce. It is also commonly served with fried doughnuts known as aloo or ah-loo. The refreshing combination of sour, sweet, salty and spicy flavors, along with the depth of flavor from the fermented fish and fish sauce, make mohinga a popular and distinctive dish.

Mohinga is typically served in the morning, as it is considered a breakfast staple in Myanmar. However, it is also often eaten during other meals. As Myanmar's signature dish, it is celebrated in various festivals throughout the country, typically with elaborate stomach-warming displays of the dish being sold and consumed in the street food markets. Despite the variety of known dishes across Myanmar, the relative ingredients and versatility of mohinga continue to attract a strong following across Myanmar.