Mohinga: Myanmar, formerly known as Burma, is a country rich in culture and tradition. One of the most beloved traditions of Myanmar is its cuisine, which is both diverse and flavorful. Among the many dishes that Myanmar is famous for, none is more beloved than mohinga, the country’s national dish.
Throughout Myanmar, people typically eat Mohinga as a fish-based soup for breakfast. To make it, people simmer fish broth with rice noodles and a variety of spices and herbs, including lemongrass, ginger, garlic, onions, and turmeric. People typically eat Mohinga with a variety of garnishes, such as hard-boiled eggs, crispy fried chickpea fritters, cilantro, and lime wedges.
Although the origins of mohinga remain somewhat unclear, people believe it originated in the Irrawaddy Delta region of Myanmar. People have considered the dish as a staple of Myanmar cuisine for centuries, and historical texts dating back to the 15th century mention it.
Legend has it that a monk named U Pyinnya Jota first created mohinga. The story goes that U Pyinnya Jota was inspired to create the dish after a visit from the Buddha, who instructed him to create a dish that would be both nourishing and delicious. U Pyinnya Jota created mohinga by boiling fish in water with rice noodles and a variety of spices, and the dish became an instant hit among the local population.
Regardless of its origins, mohinga has become an integral part of Myanmar’s culinary tradition, and it is beloved by people throughout the country.
Mohinga is a dish that requires a lot of preparation and attention to detail. The key to making good it is to use fresh, high-quality ingredients and to take the time to simmer the broth to perfection.
To make mohinga, you will need:
Fish (traditionally catfish, but other types of fish can be used as well)
To begin, clean and fillet the fish, removing the head and tail. In a large pot, simmer the fish with lemongrass, ginger, garlic, and onion for several hours, until the broth is rich and flavorful. Remove the particles by straining the broth.
In a separate pot, bring water to a boil and cook the rice noodles until they are tender. Put the drained noodles in a separate bowl. To make the chickpea fritters, mix chickpea flour with water to form a batter. Fry the batter in hot oil until it is crispy and golden brown.
To serve, ladle the fish broth over the rice noodles and garnish with the chickpea fritters, hard-boiled eggs, cilantro, and lime wedges.
Variations of Mohinga
While the basic recipe for mohinga remains the same throughout Myanmar, there are many regional variations of the dish. In some parts of the country, it is made with coconut milk instead of fish broth, while in other parts of the country, mohinga is made with extra spices and herbs to give it a more intense flavor.
Vendors in Yangon, the largest city in Myanmar, often serve mohinga with additional condiments such as fried garlic, chili powder, and crispy fried onions. People often serve mohinga with a side of pickled mustard greens or with chunks of fish or fish balls in the soup in the northern part of the country.
In conclusion, mohinga is a beloved dish in Myanmar and a staple of the country’s cuisine. It is a dish that requires a lot of preparation and attention to detail, but the end result is a rich, flavorful soup that is both nourishing and delicious. Whether you are visiting Myanmar or simply looking to try a new dish, mohinga is a must-try. With its diverse regional variations and unique flavors, it is a dish that is sure to delight and satisfy.