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Mohinga
Mohinga (, ) is a rice noodle and fish soup from Myanmar and is an essential part of Burmese cuisine. It is considered by many to be the national dish of Myanmar. It is readily available in most parts of the country. In major cities, street hawkers and roadside stalls sell dozens of dishes of mohinga to the locals and passers-by. Although mohinga is available throughout the day, it is usually eaten for breakfast.
== Preparation ==
There are different varieties of mohinga in various regions of Myanmar. Rakhine mohinga has more fish paste and less soup. Its ingredients depend on their availability. However, the standard dish comes from southern Myanmar, where fresh fish is more readily available. The main ingredients of mohinga are chickpea flour and/or crushed toasted rice, garlic, onions, lemongrass, banana tree stem, ginger, fish paste, fish sauce, and catfish in a rich broth cooked and kept on the boil in a cauldron. It is served with rice vermicelli, dressed and garnished with fish sauce, a squeeze of lime, crisp fried onions, coriander, spring onions, crushed dried chillis, and, as optional extras, crisp fried fritters such as split chickpeas (''pè gyaw'') (), urad dal (''baya gyaw'') () or gourd (''bu thee gyaw'') () or sliced pieces of Chinese donuts (), as well as boiled egg and fried nga hpè fish cake (Burmese: ငါးဖယ်ကြော်).
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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