Mohinga
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Mohinga (Burmese: 
; MLCTS: mun. hang: hka:; IPA: [mo̰ʊnhíngá]) is considered by many to be the national dish of Myanmar, formerly Burma. Mohinga is readily available in many parts of the country. In major cities, street hawkers and roadside stalls sell dozens of dishes of mohinga to the locals and passers-by. Althought mohinga is available through out the day, it is usually eaten as breakfast. There are different varieties of mohinga in various regions of Myanmar such as Rakhine mohinga with 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 crispfried onions, coriander, fish sauce, lime juice, crushed dried chilli and, as optional extras, crispy fried fritters such as split chickpeas (pè jun gyaw) or gourd (bu gyaw) as well as boiled egg and fried fish cake (nga hpè gyaw).
It is perhaps the most popular breakfast dish of all, now available as an "all-day breakfast" in many towns and cities. Mohinga is also served with all the trimmings at formal fuctions.
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