Mawlamyine Breakfast Twist · Wet Rice Vermicelli
Wet Mohinga
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It's built on the same fish broth as the rest of the country's favorite breakfast soup, but Mon cooks serve the rice vermicelli fresh and still damp from the press, skipping the step of letting it firm up first.
Freshly pressed rice vermicelli, still soft and wet, is ladled with the same fish-and-lemongrass broth used for mohinga elsewhere in the country. Mawlamyine's morning stalls serve it as their own regional spin on the national breakfast soup.
Why it's made this way: Mawlamyine's morning noodle stalls reflect the city's reputation as Myanmar's food capital, captured in the old Burmese saying that pairs Mandalay with eloquence, Yangon with pride, and Mawlamyine with eating.
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