Mohinga is a traditional Burmese noodle soup that holds immense importance in Myanmar cuisine. It is hailed as the national dish of Myanmar, representing the country's culinary heritage and cultural identity. Mohinga features a flavourful fish broth infused with aromatic herbs and spices, served with rice noodles and an array of garnishes like crispy fritters and boiled eggs. This beloved dish is often consumed for breakfast and enjoyed during communal gatherings, making it an integral part of Myanmar's food culture and a symbol of national pride.
The earliest reference to Mohinga can be seen in the poet U Ponnya's alinga verse poem from the Konbaung dynasty. Mohinga was most likely a commoner's dish during pre-colonial times, according to Burmese history researcher Khin Maung Nyunt, because no formal recipe for mohinga has been found in royal archives or cookbooks. A poet named U Min wrote about mohinga in the latter half of Bagyidaw's reign, using the word "mont di." While the term "mont di" is now frequently used to refer to a different type of rice vermicelli dish, a small minority still refers to mohinga as "mont ti." Mohinga is known as "mont" or "mont hin" in different parts of the country.
Regional Variation
Mohinga exhibits regional variations across Myanmar, reflecting the diverse culinary traditions within the country. In coastal regions like Yangon and Ayeyarwady, the soup tends to be rich and flavourful, often prepared with catfish or snakehead fish. In the central region, Mandalay Mohinga features thicker noodles and a spicier broth. Shan-style Mohinga from the Shan State incorporates more vegetables and uses a fermented bean paste called pèhbal. In Rakhine State, Mohinga is known as Rakhine Mont Di, featuring a distinct red chili-based broth and seafood such as prawns and fish balls. These regional variations highlight the diverse ingredients, flavours, and preparation techniques, showcasing the culinary richness of Myanmar's different regions.
Popular Accompaniments
When enjoying a bowl of Mohinga, popular accompaniments like crispy fritters (pe-gyi) and boiled eggs elevate the flavours and textures of the dish. The crispy fritters, often made from chickpea flour and various vegetables, provide a delightful crunch that contrasts with the softness of the rice noodles and fish broth. Their savoury nature complements the aromatic flavours of Mohinga.
Boiled eggs, on the other hand, add a creamy and protein-rich element to the soup. The creamy yolk blends harmoniously with the broth, adding richness and depth to each spoonful. These accompaniments not only enhance the overall taste experience but also provide a satisfying balance of textures, making Mohinga a truly wholesome and delicious culinary delight.
This beloved noodle soup reflects the country's rich heritage and unites its people through shared experiences and pride. Its diverse regional variations, historical roots, and representation in literature, art, and popular culture all contribute to its significance. Mohinga truly captures the heart and soul of Myanmar's cuisine and cultural identity.
Ingredients:
250 grams of white rice noodles
300 grams of fish fillets
1 onion, finely chopped
4 cloves of garlic, minced
1-inch piece of ginger, grated
2 teaspoons of turmeric powder
1 teaspoon of paprika or chili powder
1 teaspoon of fish sauce
1 teaspoon of shrimp paste (optional)
4 cups of fish stock or water
1 stalk of lemongrass, bruised
3 tablespoons of chickpea flour
2 tablespoons of vegetable oil
Salt to taste
Fresh cilantro leaves, chopped, for garnish
Fresh lime wedges, for serving
Hard-boiled eggs, halved, for serving
Crispy fritters (pe-gyi), for serving
Method:
In a large pot, heat the vegetable oil over medium heat. Add the chopped onions, minced garlic, and grated ginger. Sauté until fragrant and the onions are translucent.
Add the turmeric powder and paprika/chili powder to the pot. Stir well to combine with the onion mixture.
Cut the fish fillets into small pieces and add them to the pot. Cook for a few minutes until the fish is slightly browned.
Add the fish stock or water to the pot, along with the lemongrass stalk. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, allowing the flavors to develop.
In a small bowl, mix the chickpea flour with a little water to make a smooth paste. Add the paste to the pot, stirring well to thicken the soup. Simmer for an additional 10 minutes.
Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
Add the fish sauce and shrimp paste (if using) to the soup. Taste and adjust the seasoning with salt if needed.
To serve, place a portion of rice noodles in a bowl. Ladle the hot soup over the noodles, ensuring each bowl has a generous amount of fish and broth.
Garnish with fresh cilantro leaves and serve with lime wedges, hard-boiled eggs, and crispy fritters on the side.