Soup · National Breakfast
Mohinga
📷 Closely related photo — Photo via Pexels/Unsplash — free for commercial use
Some food historians trace this humble fish noodle soup's roots back nearly two thousand years, to the first century.
Rice noodles are ladled with a broth of simmered catfish or snakehead fish, thickened with toasted rice flour and seasoned with lemongrass, garlic, and ginger, then finished with crunchy fritters, boiled egg, and lime. It's sold from street carts and market stalls from early morning onward.
Why it's made this way: Originating in the fishing communities of the Irrawaddy Delta, where freshwater fish and rice were both abundant, it became the everyday breakfast that fueled a working population long before it was embraced as a national dish.
Roughly what's in it
420kcal
18gprotein
55gcarbs
14gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Myanmar
Part of World of Street Food — 690 dishes from 118 countries.
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