Mohingar is typically synonymous with Myanmar as is pizza to Italy. hot-dog to USA. tea to the British. sukiyaki to the Japanese. pau to the Chinese and chapati to the Indians. Verily it is an all-time favorite. from breakfast. through lunch to high teatime and even stretching to supper. You can find it everywhere. in reputable food centres. in markets. school canteens. pavement stalls. Itinerant sellers traverse through streets in small push carts. or balanced on the head in a basket by the womenfolk.
Mohingar is indeed Myanmar’s fastfood because it can be relished instantly without much ado pleasing and tasty. Its food value is rich in protein carbohydrates. vitamins. minerals etc. Its recipe is also simple. easy to prepare with ingredients within reach of every budget both in ascending or descending order.
A general run-of-the-mill recipe will include the following ingredients: rice noodles. fish (fresh water or marine. ) fish or prawn sause. a small measure of salted fish. lemon grass. tender banana stems. ginger. garlic. pepper. onion. turmeric powder. rice flour. dahl (Indian bean) powder. dried chilli powder. cooking oil.
The method of cooking the broth differs with each region and taste of the locality. This fish broth is taken with rice noodles and only the such composition fittingly earns the name Mohingar. The rice noodles to go with mohingar is prepared by a special process. and carry a whiff of mild fermentation. Fresh slabs of noodles are also available. which has to be sliced to cater to individual demands.