Mohinga

Mohinga is a cherished rice noodle and fish soup from Myanmar, often celebrated as the country's national dish. This staple of Burmese cuisine is ubiquitous, found everywhere from bustling street vendors to humble roadside stalls, each offering their own unique twist on the traditional recipe. Although traditionally enjoyed for breakfast, mohinga has become an all-day favorite.

The origins of mohinga are somewhat enigmatic, with historical references dating back to the Konbaung dynasty. Throughout Myanmar, one can discover varied regional versions featuring ingredients such as fish paste, garlic, shallots, lemongrass, ginger, and different types of fish. The dish is typically served with rice vermicelli and garnished with flavorful toppings including fish sauce, lime, fried onions, coriander, and occasionally extras like fried fritters and boiled eggs.

Street vendors are a common sight, often carrying a cauldron of soup on one side and an array of ingredients on the other. Mohinga's initial popularity as a breakfast dish has expanded, earning it the status of an "all-day breakfast" in many areas. It's also a staple at formal events and is conveniently available in dry packets for those on the go. In the 1960s, trishaw peddlers began selling mohinga, making it even more accessible throughout the day.