ancient dish - mohinga
Myanmar
Ancient dish: Mohinga
Description: Mohinga is a beloved traditional dish from Myanmar, widely regarded as the country’s national dish. It is a savory noodle soup made with a rich, aromatic broth typically prepared from freshwater fish, often catfish, simmered with ingredients like lemongrass, ginger, garlic, onions, and banana stem. The soup is thickened with toasted rice or chickpea flour and served over thin rice noodles. Common garnishes include crispy fritters, hard-boiled eggs, cilantro, and sometimes a squeeze of lime or a dash of chili for extra flavor.
Place of origin: Myanmar
Location: Myanmar, formerly known as Burma, is located in Southeast Asia, bordered by India and Bangladesh to the west, China to the north and northeast, Laos and Thailand to the east, and the Bay of Bengal and Andaman Sea to the south and southwest. Its strategic position at the crossroads of South and Southeast Asia has made it a cultural and trade bridge between major civilizations for centuries. The country features diverse landscapes, from coastal lowlands and tropical deltas to mountainous highlands and forested plateaus.
Typical ingredients: Toasted rice, garlic, onions, lemongrass, ginger, fish paste, fish sauce, white and black pepper, turmeric, paprika, catfish, egg, rice vermicelli, coriander, and lime
Associated cuisine: Burmese
Course: Breakfast
Notes: National Dish of Myanmar
Mohinga ancient history: The earliest known references to dishes resembling Mohinga appear in the chronicles and oral traditions of the Pyu city-states (circa 2nd century BCE to 11th century CE), which were among the earliest urban centers in Myanmar. These early rice-based societies, located along fertile riverbanks, relied heavily on fish from the Irrawaddy and other rivers—suggesting that fish soup or broth was a staple long before the term “Mohinga” emerged.
Later, during the Pagan Kingdom (849–1297 CE), the foundations of Burmese cuisine were laid more firmly. Historical texts and inscriptions suggest that rice noodles were used in various stews and broths, combining local herbs and fish products. These meals were consumed by commoners and monks alike, often prepared and distributed at monasteries and communal gatherings.
The term Mohinga likely evolved much later, as regional dialects and cultural influences melded together. While exact linguistic origins are debated, some suggest it may derive from old Mon or Burmese roots referring to a mixture of rice and fish.
Over time, especially under the Konbaung Dynasty (1752–1885), Mohinga became more formalized as a specific dish. It was no longer just a simple rural stew—it became a recognized meal, especially among traveling vendors in the 19th century, who began selling it as a convenient, hearty breakfast. It was during this era that Mohinga began resembling the dish known today: rice noodles in a fish-based broth, flavored with lemongrass, banana stem, ginger, and garlic.
During the British colonial period (1824–1948), Mohinga spread more widely through Myanmar’s growing cities and towns. Urbanization and the introduction of new ingredients (like onions and chickpea flour) diversified regional variations. Despite colonial pressures, Mohinga remained a symbol of local identity and resilience, served in teashops and street corners as a daily comfort food.
