Myanmar Street Food - DELICIOUS Mohinga (မုန့်ဟင်းခါး) in Yangon!
Mohinga (မုန့်ဟင်းခါး) is widely considered to be the national food of Myanmar, something you’ll find nearly everywhere. Read the full post here:
What is mohinga (မုန့်ဟင်းခါး)? It’s one of the most popular foods in the realm of Burmese food, a dish that consists of rice noodles of a varying level of thickness, submerged in a broth made from fish. The soup is kind of in between a soup and a curry, and it’s full of spices and flavor. I’m a huge fan of eating mohinga when I’m in Myanmar, and I just can’t get enough of its rich and flavorful broth. The mohinga broth is made from a combination of fish, shallots, lemongrass, garlic, chili, turmeric, and a handful of other spices.
On my trip to Yangon, I was always on the look out for delicious food - there’s literally street food everywhere you look in the city - it’s a city where if you love food, you’ll have an endless sea of things to sample. On the day I ate this bowl of mohinga (မုန့်ဟင်းခါး), I actually had no plans to eat anything then. My wife and I were strolling around the Sule Pagoda, in downtown Yangon, when all of a sudden I saw a commotion in the parking lot of the Yangon City Hall. All of the sudden a van pulled up, and couple people started unloading the van and setting up a beautiful looking mohinga stall in the parking lot. Small miniature tables and chairs were set up all over the parking lot, and as soon as the tables were set up, people that were passing by grabbed a chair with anticipation. This was a Yangon street food stall when I had no plans to eat, but since the food looked so good, and the atmosphere was exactly how I loved it, I had no choice but to grab a seat with all the others, and sit down for a bowl of mohinga (မုန့်ဟင်းခါး).
After ordering, it just took a few moments before the vendors scooped me up a bowl of rice noodles and smothered them in a ladle of the broth. Unfortunately, I didn’t know I could order an egg, because I definitely would have gone for an egg, but I didn’t get one this time. The noodles arrived piping hot, with a Chinese donut chopped up on top. I tasted the broth first, and it was beautiful, a rich fish curry with just the right amount of spices. The rice noodles were nice and soft and that crispness from donut added that wonderful contrast. After eating a few bites of this awesome bowl of mohinga, I then added some dry chili flakes, which were on the table, to give my bowl a bit of extra heat.
I think one of the joys of visiting Yangon and Myanmar is eating the street food - and not only eating, but also experiencing the culture and atmosphere of the food culture. There’s nothing more enjoyable than pulling up a street food chair and ordering up delicious plate of food. When you’re in Yangon, don’t miss out on a few bowl of mohinga.
You can really find mohinga all over Yangon, but if you’re interested in going to this same place that I ate at, here’s the info.
How to get there: This street food stall pop-up in Yangon is really close to Sule Pagoda, maybe about 100 meters north of it, and just north of the Yangon City Hall building. Throughout the daytime, it’s just a parking lot full of cars, but in the evening is when this mohinga street food stalls sprouts up.
Open hours: I’m not totally sure, but I got there at about 6 pm and they were just starting to set everything up. I think they are open from about 6 pm until they sell out, maybe 2 - 3 hours.
Prices: 500 Kyats ($0.50) per bowl, and probably more if you get an egg, and it’s well worth it.
Music in this video courtesy of Audio Network
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360 Video Asia - Eating Shan Noodles street food in Yangon, Myanmar (Rangoon, Burma)
Come eat savory and succulent Shan noodles at Bogyoke Aung San Market in downtown Yangon, Burma! For only 1000 Kyat (around 80 cents), you can grab a morning breakfast bowl of noodles with chicken, roasted onion, a soup, and pickled cabbage.
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RECIPE OF SHAN NOODLES (SHAN KHAO SWÉ)
(*from
INGREDIENTS (FOR 4 PEOPLE)
1 lb chicken (or pork), chopped
8 oz dried Shan noodles (rice noodles)
2 onions, chopped
6 garlic cloves, chopped
1 (1-inch) piece of ginger, peeled and chopped
8 tomatoes, chopped
3 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons chili powder (optional)
8 tablespoons peanuts, crushed
2 scallions, chopped (for garnishing)
6 tablespoons vegetable oil
PREPARATION
Place the dried noodles in a large bowl of cold water.
Bring a large pot of water to boil. Turn off the heat, and place the dried rice noodles.
Heat oil in a large wok. Fry the onions, garlic and ginger for 6 to 8 minutes.
Add chili powder and continue to stir fry for minute.
Add the chopped chicken (or pork), tomatoes, tomato paste, and stir well. Add soy sauce and sugar and cook over a medium heat for 15 minutes until all tomatoes are crushed.
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Put a handful of noodles into a bowl. Add 4 tablespoons of chicken curry, crushed peanuts and adjust with soy sauce to taste. Add a few spring onions. Serve immediately with pickled mustard greens (optional).
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360 Video in Asia: This video brought to you by Mr J from the Mr, J Show, your 360 worldwide travel and interview video host!
BALACHUNG | SHRIMP OR PRAWN PICKLE (BALACHOO) | HOW TO MAKE PRAWN PICKLE
BALACHUNG | SHRIMP OR PRAWN PICKLE (BALACHOO) | HOW TO MAKE PRAWN PICKLE
ITS WORTH TAKING TIME TO MAKE THIS PICKLE, ITS REALLY TASTY AND YOU CAN STORE IT FOR LONGER.
Hi Everyone,
today's video is about how to make balachaung or balachoo. this food is originally from Burma now call Myanmar but this is popular in nepal, Thailand and bangladesh.
Chinthe Burmese Dry Balachaung Ingredient
Onion
Shrimp or Pickle or Dry Fish
Garlic
Chilli Flakes
Salt
Timur / Sichuan
Chuk / Chook (Concentrated lime )
Tasting Powder (Ajinomoto)
oil
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8. Crushed Red Chili
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Burmese Fish Curry
Used Salmon for this dish.
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This is a film showing how to cook a whole chicken baked in mud! This is a typical hunters meal. The hunters would prepare this dish by cooking the chicken wrapped in banana leaves, covering it in mud to protect and seal in the juices, then burying it in a hot fire pit to cook slowly whilst they went hunting. After 7 or 8 hours later when the hunters return, dinner will be ready!
This dish can be easily replicated in a home oven...
The recipe is a Kayan recipe from northern Burma. The dish was filmed at Kayan Ala (Vista do Rio) Restaurant where they serve it.
Thanks for viewing. If you enjoyed this please like and subscribe as I will be posting new recipes for traditional Burmese dishes every week.
And you might want to check out my other videos or read my blog about my food travels in Burma;
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