There are so many differences that most cooks have a distinctive feature that indicates their name and origin, and informing people of the kind of mohinga that they serve. The main reason is primarily the availability of certain ingredients depending on the region, or local preference. What are the versions of mohinga?Įach region, city, village and even restaurant prepares its mohinga recipe differently. Mohinga is native to southern Myanmar where fresh fish is more readily available. Indeed, eating noodles for breakfast in the Land of the Golden Pagoda is similar to eating fried eggs and bacon every morning in England or the United States, simmering a pho soup in Vietnam or a kuy-teav in Cambodia.
This is the must-have for breakfast in Burma. A journey through Myanmar would be considered incomplete without savoring one of the country’s most popular and delicious dishes: mohinga.īurmese mohinga is a fish-based soup prepared with rice noodles that is considered by most people as the national dish.
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