Among the many national races in Myanmar, each have their own traditional food and snacks. The food and the name giving to a particular food, changes according to regions of their origin.

Today, we will be presenting to our audience, “Fresh Instant Mohinga”, a traditional snack which originated in the Mon State, which is a state situated in the south eastern part of Myanmar and sandwiched between Bago Region, Kayin State, Taninthayi Region and the Andaman Sea. Fresh instant Monhinga, will tantalize your taste buds. A wonderful breakfast snack, which is cooked and served when the whole family is around, or when close friends meet together from birthdays to grand occasions like novitiations.

The ingredients of fresh instant Monhinga are banded snakehead, carp, ginger, onion, garlic, lemon grass, string beans and lemon, which will add flavour to the dish.

First of all, the soup, which will be mixed with vermicelli have to be made. Take your choice of fish, boil them and when the fish is tender, we can take out the bones, then add in pounded garlic, onion, lemon grass and ginger into the frying pan where a little oil is being added. We will fry the above-mentioned ingredients until they become red and well cook and when a delicious aroma comes out of the frying pan. Then, we can put the boneless fish into the pan and stir it until the water dries up.

Later on, you put fish and the ingredients from the pan into the fish soup and stir it. When the soup starts to boil, add in handful of small onions. When the onions become tender, taste the soup for flavour and Look -----------You get ready-made aromatic fish soup.

In the second step, we’ll show you how to make the vermicelli, which will go with the fish soup. To make the vermicelli, we’ve to soak the rice in water, and then put it on the grinder. Where the water is also sifted. When we have the rice batter we again, add in water and then, knead it.

After the rice batter has been kneaded, it is put into a noodle-making cup and later on, transfer it into a boiling hot water pot. When the rice batter become hard, you take it out with a sieve, and sift it while pouring cold water on it. And then, leave them to cool out. When the rice batter becomes taut enough, you get fresh instant Monhinga vermicelli.

To make the fresh instant Monhinga more delicious to the taste, you add fried feather back and slices of boiled egg, all sorts of fried fritters, fried garlic, fish sauce, coriander, string bean and fried pounded chillies.

We, Myanmar practically love this delicious multi flavoured “ fresh instant Monhinga”. Be sure to have a taste of this truly delicious dish, “fresh instant Monhinga”, when you come to the Mon State.