Mohinga

Mohinga မုန္႕ဟင္းခါး @ Feel, Yangon
( with boiled egg and gourd fritters )

The epic Mohinga ( obviously ),  မုန့်ဟင်းခါး. If you haven't heard of mohinga ( which you should have because if you haven't, you haven't lived ! ), it is a Burmese traditional soup-based noodle dish. There are two ingredients which make mohinga special and different to other noodle dishes. One is the banana stem which gives it a unique crispy texture. Second is the fish which is the most vital ingredient because it makes the soup thick and rich and gives it the 'mohinga' taste. Mohinga is served with thin rice noodles/vermicelli and typically with various fries such as chickpea fritters, gourd fritters, onion fritters and so on. Coriander, mint and bean sprouts are commonly used as garnish along with a slice of lime. This delicacy is an ambiguous mix between savoury and . . . .  not-so-savoury so it's always a delight to enjoy this meal anytime of the day ( well, at least to me it is ). The recipe and taste of mohinga varies with different regions. For example, my family is from the Mon state and the mohinga tastes fairly different from the ones in Yangon. So the next time you're in Myanmar, try out the tastes of different mohinga(s)!