Mohinga, an essential part of Myanmar Cuisine
In general view, Myanmar cuisine balances spicy, sour, bitter and salty flavors; it can be hot but not as much so as Thai food. Rice is one of the most popular dishes in Myanmar cuisine. In addition, common local ingredients include fish, seafood, chicken and vegetables spiced with onions, ginger, garlic and chilies, served with rice or noodles. When you visit Myanmar, you should try to taste the unofficial national dish of this country, Mohinga. This dish is a mixture of catfish broth with curry flavor and green bean flowers, vermicelli and fish sauce. Noodles used in Mohinga are Nanthay (small noodles). These small noodles are eaten with chicken, fish, prawn, fritters and vegetables as salad. The salad is served with thin gravy and is called Motilakthoke. Mohinga is often made with small river catfish such as nga gyi, nga ku or nga yunt in Burmese which may be related to the Pangas catfish. There are some variations of this dish and the most common and preferable versions include chickpea flour and banana tree stem. Visit Myanmar with Indochina tours Myanmar
Myanmar people usually have this noodles salad with soup and they can eat Mohinga every day. It is a healthy food and contains no fat so it can be eaten as a diet. You can find Mohinga in just about every town in Burma, typically from mobile carts and baskets, or basic open-fronted restaurants. Mohinga vendors are always available in the morning, or you can taste this national dish in restaurants in Yangon or Mandalay such as Moonsoon Restaurant, Feel Myanmar Food, Shan Yoe Yar, Aung Mingala Shan Noodle Restaunrant or Mandalay Restaurant at The Governor’s Residence in Yangon. A bowl of Mohinga normally costs under $1. Travel to Myanmar
In addition, instant Mohinga, which can be eaten with boiling water, is also available in supermarkets or grocery shops. However, it is strongly recommended to enjoy this traditional dish which sold by street hawkers and roadside stalls. A lot of visitors like Mohinga after trying eating it for the first time during their visit to Myanma the city streets of which are rife with Mohinga. They often comment that they only eat this in Burma because they feel it is never quite right anywhere else.
The Indochina Voyages team.
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