Mohinga

Thin rice noodles are bathed in a thick, savoury catfish broth flavoured with lemongrass, banana stem and chickpea flour, then topped with crunchy fritters, egg and coriander. It is considered the national dish of Myanmar.

Mohinga is widely recognized as the national dish of Myanmar, most commonly enjoyed as a hearty breakfast served by street vendors and small tea shops across the country. Its exact origins are debated, though it is generally believed to have developed in the central and lower regions of Myanmar, where freshwater catfish and rice noodles are abundant, with some tracing its roots to Mon culinary traditions.

Regional variations abound: the Yangon version is often considered the benchmark, featuring a rich, slightly sweet broth with chickpea flour and banana stem, while other areas may adjust the fish-to-broth ratio, spice level, or add local ingredients like grated ginger or boiled eggs. Beyond its everyday role, mohinga holds deep cultural significance as a unifying comfort food, appearing at festivals, communal gatherings, and family tables, symbolizing shared identity across Myanmar's diverse ethnic groups.