Mohinga (Burmese: မုန့်ဟင်းခါး; MLCTS: mun.hang: hka:, IPA: [mo̰ʊɰ̃hɪ́ɰ̃ɡá]; also spelt mont hin gar) is a rice noodle and fishsoup from Myanmar and an essential part of Burmese cuisine, considered by many to be the national dish of Myanmar.[1][2][3] Mohinga is readily available in most parts of the country, sold by street hawkers and roadside stalls in larger cities. Mohinga is traditionally eaten for breakfast, but today is eaten at any time of day.
The main ingredients of mohinga are gram flour and/or crushed toasted rice, garlic, shallots or onions, lemongrass, ginger, fish paste, fish sauce, and catfish (or other types of fishes, such as Mrigal carp).[3] The ingredients are combined in a rich broth, which is cooked and kept on the boil.[3][4] Mohinga is served with rice vermicelli, dressed and garnished with fish sauce, a squeeze of lime, crisp fried onions, coriander, spring onions, crushed dried chillis, and, as optional toppings, deep-fried Burmese fritters such as split chickpeas, urad dal, gourd, sliced pieces of Chinese donuts, as well as boiled egg and fried ngapi fish cake.[3][5] Mohinga is eaten with Chinese soup spoons, which are known as mohinga zun (lit.'mohinga spoons') in Burmese.[3]
Mohinga is a very common breakfast dish in Myanmar, and available as an "all-day breakfast" in many towns and cities.[1][3][6] Mohinga can be served as a formal dish made from scratch as well as from a ready-made powder used for making the broth. Mohinga used to be available only early in the morning and at street pwès (open air stage performances), zat pwès (open air dance performances) or theatres at night. Street hawkers often sell mohinga, with some carrying the soup cauldron on a stove on one side of a shoulder pole, with rice vermicelli and other ingredients, along with bowls and spoons, on the other.[5] Trishaw peddlers began to appear in the 1960s and some of them set up pavement stalls making mohinga available all day.[citation needed]
A mohinga trishaw peddler in Mandalay will stop for customers.
Mohinga is available all day from pavement stalls such as this in Mandalay.
Ready-made packages containing powder to cook mohinga soup is also available.
Mohinga streethawker in Mandalay
History and origins
The origins of mohinga are difficult to pinpoint in the absence of extant records.[7] Food processing tools used to ferment rice dating to the Pyu city-states have been discovered, showing that the tradition of making rice vermicelli, the key starch used in mohinga, has a long history. The earliest reference to mohinga dates to the Konbaung dynasty, in the poet U Ponnya's alinga verse poem.[7] Burmese history historian Khin Maung Nyunt has concluded that during pre-colonial times, mohinga was likely a commoner's dish, as a formal recipe for mohinga has not been found in royal records or cookbooks.[7]
During the latter half of Bagyidaw's reign, a poet by the name of U Min wrote about mohinga using the phrase "mont di" (မုန့်တီ). While mont di now commonly refers to another type of rice vermicelli dishes, a small minority continue to use "mont ti" in reference to mohinga. Various regions in the country call mohinga "mont" (မုန့်) or "mont hin" (မုန့်ဟင်း).
Regional varieties
There are different regional varieties of mohinga throughout Myanmar, depending on the availability of ingredients and culinary preferences. For example, Rakhine mohinga has more fish paste and less soup. The most commonly prepared version comes from Lower Myanmar, where fresh fish is more readily available. These varieties of mohinga originate from the Irrawaddy delta, which are often dubbed tawchet mohinga (lit.'rural style mohinga').[8] Several well-known mohinga shops in Yangon serve Irrawaddy delta-style mohinga, including Myaungmya Daw Cho and Bogalay Daw Nyo.[9]
Versions of mohinga from the Bago Region include Hinthada mohinga (cooked with hilsa in lieu of catfish),[13]Madauk mohinga (cooked with pickled shrimp, and served with raw tomatoes),[14]Nyaunglebin and Pyuntaza mohinga (cooked with pickled fish, served with pickled jujube),[15] and Taungoo mohinga (served in a thinner broth more akin to a dry noodle salad, with raw tomatoes, chopped green beans, and a side of pickled white jujubes).[15][16]
Versions of mohinga from Southern and Eastern Myanmar include Dawei mohinga (similar to conventional mohinga, with black pepper in lieu of paprika),[17]Kayin mohinga - served in one of two broths (sweet or spicy), served with raw tomatoes, bean sprouts, green beans, and mint in lieu of coriander,[18][19]Mawlamyine mohinga (cooked to a thinner broth consistency with boiled peas, green beans, mint, fish cakes, and jaggery),[20][21]Mon mohinga (similar to conventional mohinga, cooked without banana stems and rice flour)[17] and Thaton mohinga (served with Hamilton's carp, mint, green beans, bean sprouts, tomatoes, and fermented yellow rice cake patties).[22]
In Upper Myanmar, variants of mohinga include Anya mohinga (mohinga cooked in a broth of chicken, fish, and chickpea flour in lieu of toasted rice flour), which is common to Upper Myanmar towns like Monywa, Wetlet, Shwebo, Kyaukpadaung, and Myingyan,[23] and In mohinga (cooked in a broth of catfish and green onions).[24]
mohinga, burmese, ဟင, mlcts, hang, ʊɰ, ɡá, also, spelt, mont, rice, noodle, fish, soup, from, myanmar, essential, part, burmese, cuisine, considered, many, national, dish, myanmar, readily, available, most, parts, country, sold, street, hawkers, roadside, stal. Mohinga Burmese မ န ဟင ခ MLCTS mun hang hka IPA mo ʊɰ hɪ ɰ ɡa also spelt mont hin gar is a rice noodle and fish soup from Myanmar and an essential part of Burmese cuisine considered by many to be the national dish of Myanmar 1 2 3 Mohinga is readily available in most parts of the country sold by street hawkers and roadside stalls in larger cities Mohinga is traditionally eaten for breakfast but today is eaten at any time of day MohingaMohinga with frittersAlternative namesMont hin garCourseBreakfastPlace of originMyanmarAssociated national cuisineBurmese cuisineMain ingredientsRice vermicelli catfishIngredients generally usedFish sauce fish paste ginger banana stem lemongrass onions garlic chickpea flourVariationsMany see Regional varieties below Media MohingaThis article contains Burmese script Without proper rendering support you may see question marks boxes or other symbols instead of Burmese script Contents 1 Description and ingredients 2 History and origins 3 Regional varieties 4 See also 5 References 6 External linksDescription and ingredients EditThe main ingredients of mohinga are gram flour and or crushed toasted rice garlic shallots or onions lemongrass ginger fish paste fish sauce and catfish or other types of fishes such as Mrigal carp 3 The ingredients are combined in a rich broth which is cooked and kept on the boil 3 4 Mohinga is served with rice vermicelli dressed and garnished with fish sauce a squeeze of lime crisp fried onions coriander spring onions crushed dried chillis and as optional toppings deep fried Burmese fritters such as split chickpeas urad dal gourd sliced pieces of Chinese donuts as well as boiled egg and fried ngapi fish cake 3 5 Mohinga is eaten with Chinese soup spoons which are known as mohinga zun lit mohinga spoons in Burmese 3 Mohinga is a very common breakfast dish in Myanmar and available as an all day breakfast in many towns and cities 1 3 6 Mohinga can be served as a formal dish made from scratch as well as from a ready made powder used for making the broth Mohinga used to be available only early in the morning and at street pwes open air stage performances zat pwes open air dance performances or theatres at night Street hawkers often sell mohinga with some carrying the soup cauldron on a stove on one side of a shoulder pole with rice vermicelli and other ingredients along with bowls and spoons on the other 5 Trishaw peddlers began to appear in the 1960s and some of them set up pavement stalls making mohinga available all day citation needed A mohinga trishaw peddler in Mandalay will stop for customers Mohinga is available all day from pavement stalls such as this in Mandalay Ready made packages containing powder to cook mohinga soup is also available Mohinga streethawker in MandalayHistory and origins EditThe origins of mohinga are difficult to pinpoint in the absence of extant records 7 Food processing tools used to ferment rice dating to the Pyu city states have been discovered showing that the tradition of making rice vermicelli the key starch used in mohinga has a long history The earliest reference to mohinga dates to the Konbaung dynasty in the poet U Ponnya s alinga verse poem 7 Burmese history historian Khin Maung Nyunt has concluded that during pre colonial times mohinga was likely a commoner s dish as a formal recipe for mohinga has not been found in royal records or cookbooks 7 During the latter half of Bagyidaw s reign a poet by the name of U Min wrote about mohinga using the phrase mont di မ န တ While mont di now commonly refers to another type of rice vermicelli dishes a small minority continue to use mont ti in reference to mohinga Various regions in the country call mohinga mont မ န or mont hin မ န ဟင Regional varieties EditThere are different regional varieties of mohinga throughout Myanmar depending on the availability of ingredients and culinary preferences For example Rakhine mohinga has more fish paste and less soup The most commonly prepared version comes from Lower Myanmar where fresh fish is more readily available These varieties of mohinga originate from the Irrawaddy delta which are often dubbed tawchet mohinga lit rural style mohinga 8 Several well known mohinga shops in Yangon serve Irrawaddy delta style mohinga including Myaungmya Daw Cho and Bogalay Daw Nyo 9 Versions of mohinga from the Irrawaddy delta include Bogale mohinga cooked in a broth of fish and abundant black pepper 9 Myaungmya mohinga cooked with three varieties of fish namely striped snakehead walking catfish and Hamilton s carp 9 10 Pyapon mohinga 11 Pathein mohinga 11 and Yangon mohinga cooked in a broth of catfish chickpeas and peanuts 12 Versions of mohinga from the Bago Region include Hinthada mohinga cooked with hilsa in lieu of catfish 13 Madauk mohinga cooked with pickled shrimp and served with raw tomatoes 14 Nyaunglebin and Pyuntaza mohinga cooked with pickled fish served with pickled jujube 15 and Taungoo mohinga served in a thinner broth more akin to a dry noodle salad with raw tomatoes chopped green beans and a side of pickled white jujubes 15 16 Versions of mohinga from Southern and Eastern Myanmar include Dawei mohinga similar to conventional mohinga with black pepper in lieu of paprika 17 Kayin mohinga served in one of two broths sweet or spicy served with raw tomatoes bean sprouts green beans and mint in lieu of coriander 18 19 Mawlamyine mohinga cooked to a thinner broth consistency with boiled peas green beans mint fish cakes and jaggery 20 21 Mon mohinga similar to conventional mohinga cooked without banana stems and rice flour 17 and Thaton mohinga served with Hamilton s carp mint green beans bean sprouts tomatoes and fermented yellow rice cake patties 22 In Upper Myanmar variants of mohinga include Anya mohinga mohinga cooked in a broth of chicken fish and chickpea flour in lieu of toasted rice flour which is common to Upper Myanmar towns like Monywa Wetlet Shwebo Kyaukpadaung and Myingyan 23 and In mohinga cooked in a broth of catfish and green onions 24 See also EditBurmese cuisine Laksa List of soups Noodle soupReferences Edit a b Burmese Food Primer Essential Dishes To Eat In Myanmar Food Republic 2017 02 22 Retrieved 2018 07 09 Super bowls Burmese recipes by the Rangoon Sisters the Guardian 2020 07 19 Retrieved 2021 09 06 a b c d e f Aye MiMi 2020 Mandalay Recipes amp Tales from a Burmese Kitchen Bloomsbury Absolute pp 107 108 ISBN 9781472959492 Bush Austin 10 foods to try in Myanmar from tea leaf salad to Shan style rice CNN Retrieved 2020 05 31 a b Mohinga Myanmar s National Dish The Slow Road Travel Blog 2013 08 27 Retrieved 2018 07 09 The best thing I ate in 2017 the Guardian 2017 12 17 Retrieved 2021 09 06 a b c မ န ဟင ခ အက င သ က င စရ MyFood Myanmar in Burmese 2016 04 05 Retrieved 2021 01 09 a href Template Cite web html title Template Cite web cite web a CS1 maint url status link Thinn Thiri San 2019 07 24 မ န ဟင ခ န င မ န မ လ မ Yangon Style in Burmese Retrieved 2021 01 09 a href Template Cite web html title Template Cite web cite web a CS1 maint url status link a b c င မ အ အ ထ 2018 08 29 ရန က န မ က န မည က မ န ဟင ခ ဆ င ၁ဝ ဆ င The Myanmar Times Retrieved 2021 01 09 a href Template Cite web html title Template Cite web cite web a CS1 maint url status link မ င မ မ န ဟင ခ MyFood Myanmar in Burmese 2015 12 13 Retrieved 2021 01 09 a href Template Cite web html title Template Cite web cite web a CS1 maint url status link a b ဒ သအစ အစ တစ ခ ဖ စ သည တ င င မ န ဟင ခ TimeAyeyar in Burmese 2018 08 13 Retrieved 2021 01 09 a href Template Cite web html title Template Cite web cite web a CS1 maint url status link ရန က န မ န ဟင ခ MyFood Myanmar in Burmese 2015 12 29 Retrieved 2021 01 09 a href Template Cite web html title Template Cite web cite web a CS1 maint url status link San San Oo 2017 07 25 ဟင သ တမ န ဟင ခ FOOD Magazine Myanmar in Burmese Archived from the original on 2018 10 08 မဒ က မ န ဟင ခ MyFood Myanmar in Burmese 2016 04 05 Retrieved 2021 01 09 a href Template Cite web html title Template Cite web cite web a CS1 maint url status link a b လ မ င 2019 08 06 မ န ဟင ခ ဋ က ဒ ဖတ ပ မ မ န ဟင ခ စ ပ Lwin Pyin News in Burmese Retrieved 2021 01 09 a href Template Cite web html title Template Cite web cite web a CS1 maint url status link တ င င မ န ဟင ခ ရ က MyFood Myanmar in Burmese 2016 03 08 Retrieved 2021 01 09 a href Template Cite web html title Template Cite web cite web a CS1 maint url status link a b မ န ဟင ခ ခ က နည အမ မ Yangon Life in Burmese 2019 02 01 Retrieved 2021 01 09 a href Template Cite web html title Template Cite web cite web a CS1 maint url status link မ င ဦ သ 2017 07 25 ကရင မ န ဟင ခ ကရင င ပ င ထ ပ ဘ အ ကရင ပ ည နယ ခရ စဉ FOOD Magazine Myanmar in Burmese Archived from the original on 2020 11 18 ကရင မ န ဟင ခ MyFood Myanmar in Burmese 2016 06 02 Retrieved 2021 01 09 a href Template Cite web html title Template Cite web cite web a CS1 maint url status link ခ ဝတ ရည 2013 04 13 မ လမ င မ န ဟင ခ Wutyee Food House in Burmese Retrieved 2021 01 09 a href Template Cite web html title Template Cite web cite web a CS1 maint url status link မ လမ င မ န ဟင ခ သ မ လမ င မ န တ MyFood Myanmar in Burmese 2016 04 06 Retrieved 2021 01 09 a href Template Cite web html title Template Cite web cite web a CS1 maint url status link သထ ထမင ဝ မ န ဟင ခ MyFood Myanmar in Burmese 2016 06 03 Retrieved 2021 01 09 a href Template Cite web html title Template Cite web cite web a CS1 maint url status link ည င ပင က မ န ဟင ခ သ အည မ န ဟင ခ MyFood Myanmar 2016 04 04 Retrieved 2021 01 09 a href Template Cite web html title Template Cite web cite web a CS1 maint url status link အင မ န ဟင ခ သ အင မ န တ MyFood Myanmar in Burmese 2016 04 04 Retrieved 2021 01 09 a href Template Cite web html title Template Cite web cite web a CS1 maint url status link External links EditMohinga recipe from Mandalay Recipes amp Tales from a Burmese Kitchen Retrieved from https en wikipedia org w index php title Mohinga amp oldid 1116015356, wikipedia, wiki, book, books, library,
