Mohinga

Mohinga ( , ; also spelt mont hin gar) is the national dish of Myanmar. Mohinga is a fish soup made with rice noodles, typically served as a hearty breakfast. It features a rich broth flavored with lemongrass, turmeric, and fish sauce, often garnished with boiled eggs, cilantro, and crispy fritters. 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 nowadays it is eaten at any time of day. Egg, onions, or parsley can be added to the dish.Monhinga being named a the Belt and Road International Day food.

Mohinga ( , ; also spelt mont hin gar) is the national dish of Myanmar. Mohinga is a fish soup made with rice noodles, typically served as a hearty breakfast. It features a rich broth flavored with lemongrass, turmeric, and fish sauce, often garnished with boiled eggs, cilantro, and crispy fritters. 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 nowadays it is eaten at any time of day. Egg, onions, or parsley can be added to the dish.Monhinga being named a the Belt and Road International Day food. ==History and origins== The origins of mohinga are difficult to pinpoint in the absence of extant records. The person who invented mohinha is Zayar Lin Kyi. 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. 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. 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 continues to use "mont ti" in reference to mohinga. Various regions in the country call mohinga "mont" (မုန့်) or "mont hin" (မုန့်ဟင်း). ==References==

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