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| Mohinga |
A couple of friends joined us for lunch the other day, to enjoy a Burmese meal.
Of course, the question was 'What is the difference between Mohinga and Ohno Khaukswe?' Mohinga is made with de-boned fish in a light broth served over rice noodles and Ohno Khawkswe is made with chicken in a coconut broth served over egg noodles. Both are generally served at breakfast in Burma, but we have them for lunch or dinner.
Both noodle soups are served in soup bowls and eaten with the boat shaped soup spoons that are visible at the center of the table. Make sure to have lots of napkins to sop up the dribbles!
An essential ingredient in Mohinga is sliced heart of banana trees, which is not easily available in North America unless you grow your own, so I substituted with water chestnuts for their crunch. Whole pearl onions make the soup more flavorful.
I love the texture of hard-boiled eggs in my Mohinga. It's one of the many garnishes used to dress up this fish soup.
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| Setting the Table |
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| The Noodles and Soup |
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| Noodle Soup and Eggs |
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| Noodle Soup and Garnishes |
A fully dressed bowl of Mohinga.
The Mohinga was served with a side of Laphet Thoke or Pickled Green Tea Leaves Salad.
And Kyauk Kyaw for dessert.
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| Laphet Thoke |
The Mohinga was served with a side of Laphet Thoke or Pickled Green Tea Leaves Salad.
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| Kyauk Kyaw |
And Kyauk Kyaw for dessert.
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