Mohinga is the unofficial national dish of Burma (Myanmar). A lightly spiced fish soup that is served over rice vermicelli noodles and garnished with cilantro, sliced red onions, lime wedges and crispy toppings. This Burmese food is easy to make and a great starter dish for anyone interested in learning how the Burmese chow down.
After Anthony Bourdain passed away, I started watching his series Parts Unknown on Netflix. I had heard of it but I actually don’t watch much media anymore. This year has been especially busy so the show was not on my radar.
His series has a lot in common with Fusion Craftiness, World inspired cuisine. He actually goes to all of these far away places and I just live vicariously through old cookbooks and Wikipedia. I feel like this is a good time to dive into his series. First stop: Myanmar, also known as Burma.
The show on Myanmar is in season 1, episode 1. I’ve heard of human rights abuses in Myanmar generally speaking but I had no idea so many average citizens spent time in prison at the hands of a paranoid government. In the show, Anthony talks to locals and apparently the situation has gotten better. I hope so.
Anthony and his guest chow down on a vibrant little seafood soup known as Mohinga that is commonly eaten for breakfast. Hmm…. I think we will have this for dinner. This soup is so common, it is the unofficial national dish of Myanmar.
How to Make Mohinga
Don’t be intimidated by this easy Burmese soup. This recipe can be broken down into 5 easy steps:
- Fry your aromatics in a little bit of oil.
- Add your liquid and simmer.
- Add your seafood and simmer a little more.
- Serve over a bowl of noodles.
- Garnish with your favorites.
See? Easy Peasey.
Now go forth and make some delicious food and share with people you know, or don’t know. Sharing makes the World a little bit smaller.
Hope is being able to see that there is light despite all of the darkness. – Desmond Tutu
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