About This Dish
Often called Myanmar's national dish, Mohinga is a fragrant rice-noodle soup served in a thick fish-based broth flavored with lemongrass, ginger, banana stem, and fish paste. Eaten for breakfast nationwide, it's the dish every Myanmar person grows up on. Each region has its own variation in thickness and seasoning.
Mohinga vendors wake up before dawn to simmer the broth for hours. You'll find it sold from roadside stalls, pushcarts, and tea shops every morning across the country. The smell of Mohinga is the smell of a Myanmar morning.
How to Eat This Properly
Eat it hot — Mohinga cools quickly. Squeeze a little lime into the broth, add your toppings, and eat without stirring too much so you get noodles and broth in each bite. The crispy peas give a satisfying crunch. In some regions you can ask for it "wet" (more broth) or "dry" (less broth).
Ingredients
Where to Find It
Found everywhere in Myanmar. Best from dedicated roadside Mohinga stalls and local tea shops, usually open from 6am to 10am. Ask locals for the nearest Mohinga stall — everyone knows a good one.
Order Note Generator
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Customize your order below — adjust free add-ons and choose any paid extras. Then press Generate to get a Burmese order note you can show directly to the vendor.
Free Add-ons & Adjustments
Included by default — customize belowLime
သံပုရာ
Coriander / Spring Onion
နံနံပင်
Dried Chili Flakes
ငရုတ်သီးမှုန့်
Dried chili added to taste
Paid Add-ons
Extra charge appliesExtra Whole Egg
အိုးဘဲဥ
Fried Chickpeas
ပဲကြော်
Fritters to garnish
Fried gourd
ဗူးသီးကြော်
Quick Info
Available Add-ons
🆓 Free (adjustable)
💰 Paid extras