Mohinga

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Mohinga
IMG Mohinga.JPG
Mohinga with fritters
Alternative names Mohingar
Course Breakfast
Place of origin Myanmar
Main ingredients Catfish, vermicelli noodles, fish sauce, fish paste, ginger, banana stem, lemongrass, onions, garlic, chickpea flour
Cookbook:Mohinga  Mohinga
Mohinga streethawker in Mandalay

Mohinga (Burmese: မုန့်ဟင်းခါး; MLCTS: mun. hang: hka:, IPA: [mo̰ʊɴhɪ́ɴɡá]) is a rice noodle and fish soup from Myanmar and is an essential part of Myanmar Cuisine. It is considered by many to be the national dish of Myanmar. It is readily available in most parts of the country. In major cities, street hawkers and roadside stalls sell dozens of dishes of mohinga to the locals and passers-by. Although Mohinga is available throughout the day, it is usually eaten as breakfast.[1]

Preparation[edit]

There are different varieties of mohinga in various regions of Myanmar such as Rakhine mohinga with more fish paste and less soup. Its ingredients depend on their availability. However, the standard dish comes from southern Myanmar, where fresh fish is more readily available. The main ingredients of mohinga are chickpea flour and/or crushed toasted rice, garlic, onions, lemongrass, banana tree stem, ginger, fish paste, fish sauce and catfish in a rich broth cooked and kept on the boil in a cauldron. It is served with rice vermicelli, dressed and garnished with fish sauce, a squeeze of lime, crispfried onions, coriander, spring onions, crushed dried chilli and, as optional extras, crispy fried fritters such as split chickpeas (pè gyaw) (ပဲကြော်), urad dal (baya gyaw) (ဘယာကြော်) or gourd (bu thee gyaw) (ဗူးသီးကြော်) or sliced pieces of Chinese donuts (အီကြာ‌ကွေး), as well as boiled egg and fried nga hpè fish cake (Burmese: ငါးဖယ်ကြော်).

Detail step by step guide of the preparation of Mohinga can be found at "Recipe of Mohinga". [2]

Availability[edit]

It is perhaps the most popular breakfast dish of all, now available as an "all-day breakfast" in many towns and cities. Mohinga is also served with all the trimmings at formal functions and nowadays it is also sold in dry packets as a ready-made powder that is used for making the broth. Street hawkers are the original purveyors of this popular dish doing the rounds through neighbourhoods where they have regular customers. They carry the soup cauldron on a stove on one side of a shoulder pole and rice vermicelli and other ingredients along with bowls and spoons on the other. It used to be available only early in the morning and at street pwès or open air stage performances and zat pwès or itinerant theatres at night. Trishaw peddlers began to appear in the 1960s and some of them set up pavement stalls making mohinga available all day.

See also[edit]

References[edit]

  1. ^ [Myanmar|Burma] October 2012 Afar magazine page 100 by Matt Gross
  2. ^ http://www.yangonow.com/eng/culture/food/mohinga/cooking2.html

External links[edit]