Mohinga is the Burmese noodle soup traditionally made with fish broth, rice noodles, and chickpea flour. It is widely regarded as a national dish of Myanmar and is commonly eaten for breakfast, although it can be served throughout the day.
The broth often includes lemongrass, banana stem, onions, garlic, ginger, turmeric, and fish. Chickpea flour helps thicken the soup, while rice vermicelli provides its characteristic noodle base. Hard-boiled egg, fritters, coriander, lime, and chili may be added at the table.
Recipes vary across Myanmar, reflecting regional ingredients and family traditions. The fish is often freshwater fish, but the exact species and seasoning depend on location. Mohinga is sold by street vendors, market stalls, and restaurants, making it both everyday food and a familiar symbol of Burmese cuisine.
Mohinga is distinct from ohn no khao swè, another Burmese noodle dish whose broth is coconut-based and usually contains chicken. Both are noodle dishes, but their broths and flavor profiles differ substantially.