Myanmar Mohinga
What is Myanmar Mohinga ?
Should you need to enjoy one of Best Local Foods in Yangon ? If Yes , you are advised to enjoy one of the Yangon Street Foods which is called ” Mohinga ” .Mohinga is arguably Myanmar’s most famous dish and is a must try during your time in the country. All across Myanmar Mohinga is a soup that is served hot in the mornings at breakfast time and is the perfect way to start your day.
Moreover Burmese cooking prioritizes a balance of sweet and sour, salty and spicy, and good Mohinga fits this profile—it’s made with river catfish, fermented vermicelli noodles, banana tree stalk, boiled vegetables, onions, and turmeric, which gives it a muddy orange tint. Chickpea fritters, lime, eggs, shallots, and chili are optional, but even without the extra spice, the dish aspires to its nickname: “burn throat, burn tongue.” Flavors vary based on where it’s made—“country style” mohinga emphasizes fish, garlic, and pepper, while mohinga in the cities features ginger and lemongrass, and peppers cooked in sizzling oil. Burmese food is sometimes accused of being oily, and while this is not always the case, street vendors will coat vats of noodles with layers of translucent red chili oil—a low-rent strategy for keeping away flies. Unlike the cuisine of neighboring Thailand, India, and China, Burmese food is barely known internationally. Anyway Myanmar Mohinga is the national dish! It is often eaten for breakfast but also loved for lunch and dinner as well.
How To Prepare Mohinga ?
Add your choice of fish (whole) into a pot of water along with lemongrass, turmeric, salt and pepper, and bring to the boil. Allow this to simmer for 10 minutes or until the fish has cooked through. Take the fish out of the pot and wait for it to cool down. Once it is possible to hold the fish safely, remove the meat from the bone and set aside. Next, pour the fish broth through a sieve and also place to one side.
Next it’s time to chop up the onions, ginger, chilli, and lemongrass stalks before adding them to a mortar, along with turmeric and paprika, where you can crush them together.
Heat some oil in a pan (low to medium heat), add shallots and the ginger paste into the pan and let simmer for 15 minutes. Next pour in the fish broth to the mixture, along with rice flour and remember to stir regularly for several minutes. Finally add the fish meat and let it cook for around another 15 minutes.
Serve the soup with a handful of noodles (added towards the end of cooking), along with crackers, crushed garlic and any other herbs you would like to add (obviously to taste).
Finally, Enjoy!
Now you are planning to join one of Best Yangon Morning Foods Tour ? Why not check our collections ? If you would love to enjoy the authentic local tea at good local tea shop in Yangon , please read our recommended local tea shops in Yangon .