Mohinga: The Soul of Burma in a Bowl

Ask a Burmese person what comfort tastes like, and the answer will almost always be Mohinga Soup. The broth is made with vegetable stock infused with lemongrass, ginger, tamarind, and chickpea flour for body. Layers of spice build warmth and depth, while the signature baya kyaw fritters add crunch and texture. The dish is finished with rice noodles and an array of toppings, from crisp shallots to fresh herbs, creating a bowl that is hearty, balanced, and deeply satisfying.

But this humble bowl goes beyond just being a soup. It’s Burmese identity, served steaming hot and fragrant. 

Widely known as Burma’s national dish, Mohinga is the taste of early mornings and bustling markets, of home kitchens and roadside stalls, of centuries-old traditions that continue to bring people together.

A dish born by the rivers

The origins of Mohinga can be traced to the lush Irrawaddy Delta, where riverine communities created a soup from local ingredients: lemongrass, banana stem, and rice. The first recorded references to it date back to 18th-century Konbaung-era poetry, and over centuries, it evolved into a staple that transcended class, geography, and time.

In a country where rice is the heartbeat of every meal, Mohinga emerged as a nourishing breakfast that brought warmth and sustenance to farmers and traders before a long day of work. 

Its appeal lies in its balance: the tang of lemongrass, the depth of the broth, the silkiness of noodles, and the satisfying crunch of chickpea fritters (baya kyaw). If you ever eat your way through Burma, you will realise that no two bowls are the same, and that is part of its charm.

One dish, many faces

Across Burma, Mohinga tells a slightly different story depending on where you taste it. The essence — a broth thickened with rice flour and scented with lemongrass and ginger, poured over thin rice noodles — remains constant. But regional variations offer glimpses into the country’s diverse culinary landscape.

In Mandalay, cooks often add tender strips of banana stem for texture and subtle sweetness. In the coastal regions of Rakhine State, fiery chilli is used liberally to create a spicier, bolder version. In the Irrawaddy Delta, the broth is richer and more intense. Even garnishes vary: Some prefer crisp shallots, others roasted chickpeas.

Despite these differences, the soul of Mohinga remains unchanged: a dish that brings people together, no matter which corner of the country they call home.

Mohinga in Burmese life

For generations, the soup has been the quintessential Burmese breakfast. The aroma of simmering broth drifts through early morning streets as hawkers set up their stalls. Vendors once balanced steaming cauldrons on bamboo poles or wheeled them through neighbourhoods on trishaws, calling out to customers before dawn.

Even today, those same stalls — some little more than wooden tables and a few stools — are where people gather to start their day. 

The dish is also woven into the fabric of celebrations. During Thingyan, Burma’s water festival that marks the New Year, Mohinga is served at community feasts. It’s prepared in large pots for weddings, novitiation ceremonies, and religious festivals. 

Mohinga goes gourmet

Once exclusively sold on the street, Mohinga has transcended its humble beginnings. As Burmese cuisine gains recognition globally, the dish now appears on menus from Yangon to San Francisco and London, in both casual eateries and fine-dining restaurants.

In Yangon, modern cafés have begun reimagining Mohinga with artisanal noodles and premium ingredients. Burmese chefs abroad serve refined versions topped with microgreens or infused with global flavours. Yet even as it adapts, the heart of the dish remains unchanged.

It’s this balance of tradition and innovation that inspired the founders of Burma Burma to include Mohinga on their menu.

Reinventing a classic

From the bustling street-side stalls to the homemade bowls, Mohinga is enjoyed all over Burma. So, Burma Burma set itself a creative challenge: to capture the same complexity and soul in the bowl we serve.

The result is a dish that is as comforting as the original, crafted as our tribute to the spirit of Burmese cooking.