Mohinga is a rice noodle and fish soup that is an important part of Burmese life as a national dish of Myanmar and is available throughout the country. These hot and fresh dishes are usually served for breakfast and are widely consumed throughout the day by all residents and brought by traders to big cities as national identities.

Street vendors, roadside kiosks and restaurants sell dozens of mohinga dishes to locals and passers-by. The fish broth is always kept at a very hot temperature and they generally have regular customers. This culinary has gone through a lot of time and has varied variety in different places around the country.

Xvlor Mohinga is rice noodle in fish soup dish as Myanmar national cuisine

There are different types of mohinga in different regions of Myanmar. Rakhine mohinga has more fish paste and a little sauce. The ingredients are subject to availability, but standard dishes come from southern Myanmar where more fresh fish are available.

Each village and town has local wisdom and the main ingredients of the original mohinga are ground beans or crushed mashed rice, garlic, onions, lemongrass, banana tree trunks, ginger, fish paste, fish sauce and catfish in rich broth cooked and boiled in a cauldron over a fire.

Variations elsewhere are served with rice vermicelli, fish sauce, lime juice, crispy fried onions, cilantro, leeks, crushed dried chilli and optional extras are beans or pumpkin, boiled eggs and fried fish pie. Mohinga is also produced in instant foods in dry packaging.

Mohinga has an early history as a breakfast that is sold in the morning or on an open air stage show in the evening. Traders began to emerge in the 1960s and some of them set up networking stalls that made mohinga available throughout the day.

The four most popular types of freshwater fish to prepare the most original Burmese soups are Asian stinging catfish (Heteropneustes fossilis), walking catfish (Clarias batrachus), spotted snakehead (Channa punctata) and blue tilapia (Oreochromis aureus).

The national standard recipes are fish, rice flour, chopped garlic, fresh chopped ginger, chopped garlic, vegetable oil, turmeric, peppers, lemongrass, dashi powder and fish sauce. Then added rice noodles, chopped cilantro, split boiled egg, lime and crushed red pepper.

Burmese cuisine is heavily influenced by neighboring countries, including China and India, which is the reason why the smell of mohinga reminiscent of the cuisine of the two countries as one of the great oriental cultural marriages in Southeast Asia. Mohinga is rice noodle in fish soup dish as Myanmar national cuisine

Location: Myanmar.

Routes and public transport: The biggest flight is Yangon International Airport in Yangon City.