Moe Non-GMO MohHinGar | Fish Soup Spice Mix (မုန့်ဟင်းခါး အမှုန့်)

About Moe MohHinGar

To add a new food vocabulary to your daily meals, it is said to be incomplete without sampling this MohHinGar, one of Myanmar’s most popular and delectable dish.

MohHinGar (also spelled Mohinga or Monthingar) is a rice noodle and fish soup from Myanmar (Burma) and an essential part of Burmese cuisine, considered by many to be the national dish of Myanmar.

It is even a common saying in Myanmar that every Burmese cook is said to have a recipe for MohHinGar passed down from their mother, from generation to generation. The same to us, we have created the first variation of Moe MohHinGar, from our Grandma’s recipe.

Moe The dish is made to resemble a very liquid soup, although the taste of the finished sauce is very rich and thick.

Moe The dish is made in a way so it resembles a very liquid soup, although the taste of the finished sauce is very rich and thick.

Moe MohHinGar is made with nutritious and healthy ingredients including Chickpeas, Catfish (any fish is good), Fish Sauce (Anchovy, Salt, Sugar), Cooking oil, Salt, Garlic, Ginger, Black Pepper, Paprika, Turmeric, and Lemongrass.

The ingredients that are used to make MohHinGar score high in nutrition, making the dish a melting pot of nutritious items, cooked until it becomes the popular tasty loved by pescatarians and the Myanmar (Burmese) people alike.

MohHinGar is readily available in most parts of the country, sold by street hawkers and roadside stalls in larger cities. MohHinGar is traditionally eaten for breakfast, but today is eaten at any time of day.

MohHinGar, the National Dish of Myanmar

MohHinGar can be served as a formal dish made from scratch as well as from a ready-made soup or powder used for making the broth such as the ones from Moe Myanmar Foods.

Street hawkers often sell MohHinGar, with some carrying the soup cauldron on a stove on one side of a shoulder pole, with rice vermicelli and other ingredients, along with bowls and spoons, on the other. Trishaw peddlers began to appear in the 1960s and some of them set up pavement stalls making MohHinGar available all day.

History and origins

The origins of MohHinGar are difficult to pinpoint in the absence of extant records.

Food processing tools used to ferment rice dating to the Pyu city-states have been discovered, showing that the tradition of making rice vermicelli, the key starch used in MohHinGar, has a long history. The earliest reference to MohHinGar dates to the Konbaung dynasty, in the poet U Ponnya's Alinga verse poem.

Burmese history historian Khin Maung Nyunt has concluded that during pre-colonial times, MohHinGar was likely a commoner's dish, as a formal recipe for MohHinGar has not been found in royal records or cookbooks.

During the latter half of Bagyidaw's reign, a poet by the name of U Min wrote about MohHinGar using the phrase "Mont Ti" (မုန့်တီ). While Mont Ti now commonly refers to another type of rice vermicelli dishes, a small minority continue to use "Mont Ti" in reference to MohHinGar. Various regions in the country refer to MohHinGar as "mont" (မုန့်) or "mont hin" (မုန့်ဟင်း).

Regional Varieties

There are different regional varieties of MohHinGarthroughout Myanmar, depending on the availability of ingredients and culinary preferences. For example, Rakhine (Arakan) MohHinGar has more fish paste and less soup.

The most commonly prepared version comes from Lower Myanmar, where fresh fish is more readily available. These varieties of MohHinGar originate from the Irrawaddy delta, which are often dubbed Tawchet MohHinGar (lit. 'rural style MohHinGar').

Several well-known MohHinGar shops in Yangon serve Irrawaddy delta-style MohHinGar.

Versions of MohHinGar from the Irrawaddy delta include Bogale MohHinGar (cooked in a broth of fish and abundant black pepper), Myaungmya MohHinGar (cooked with three varieties of fish, namely striped snakehead, walking catfish, and Hamilton's carp), Pyapon MohHinGar, Pathein MohHinGar, and Yangon MohHinGar (cooked in a broth of catfish, chickpeas, and peanuts).

Versions of MohHinGar from the Bago Region include Hinthada MohHinGar (cooked with hilsa in lieu of catfish), Madauk MohHinGar (cooked with pickled shrimp, and served with raw tomatoes), Nyaunglebin and Pyuntaza MohHinGar (cooked with pickled fish, served with pickled jujube), and Taungoo MohHinGar (served in a thinner broth more akin to a dry noodle salad, with raw tomatoes, chopped green beans, and a side of pickled white jujubes).

Versions of MohHinGar from Southern and Eastern Myanmar include Dawei MohHinGar (similar to conventional MohHinGar, with black pepper in lieu of paprika), Kayin MohHinGar - served in one of two broths (sweet or spicy), served with raw tomatoes, bean sprouts, green beans, and mint in lieu of coriander, Mawlamyine MohHinGar a (cooked to a thinner broth consistency with boiled peas, green beans, mint, fish cakes, and jaggery), Mon MohHinGar (similar to conventional MohHinGar, cooked without banana stems and rice flour) and Thaton MohHinGar (served with Hamilton's carp, mint, green beans, bean sprouts, tomatoes, and fermented yellow rice cake patties).

In Upper Myanmar, variants of MohHinGara include Anya MohHinGar (MohHinGar cooked in a broth of chicken, fish, and chickpea flour in lieu of toasted rice flour), which is common to Upper Myanmar towns like Monywa, Wetlet, Shwebo, Kyaukpadaung, and Myingyan, and In MohHinGar (cooked in a broth of catfish and green onions).

Soup Only Preparation

1. Boil 650 g Fish (recommended: Catfish, Seabass, Tilapia or Salmon Fillet) until it is tender.

2. Remove the boiled fish from pot, debone and skin. Instead of using fish, lentils can be used for vegan/vegetarian dish.

3. Mix Chickpea Powder mix in 700 ml of water.

4. Heat 300 ml of oil in a pot/wok and sauté the spice mix till fragrant.

5. Add boiled fish meat in the pot/wok and stir well for 5 - 10 minutes.

6. Add 160 ml fish sauce and stir for 10 minutes.

7. Transfer Chickpea Powder mix from Step 3 and stir until boil.

8. Add 4 liter of water, 15 -20 shallots and slices of 8-10 hard boiled eggs.

9. Let the soup boil at least 15-20 minutes before serving.

+++ See Video Below +++

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Complete MohHinGa Noodle Dish with Side Items

Main Dish (Soup) Ingredients:

See Above

Ingredients for Side Items:

- Crispy Chickpea Tempura
- Other Vegetable Tempura
- Fried Fish Ball
- Cilantro
- Lime
- Roasted Chili
- Sliced boiled eggs
- Fish Sauce
- Rice noodles

Preparation
Once you have prepared the MohHinGar soup as above, you are ready to parepare the complete MohHinGar noodle soup dish.

You can begin making sure you have the ingredients for the side items put together. You will need to make sure you have 1-2 crispy chickpea tempura pieces for each bowl of Moe MohHinGar.

Make sure that you have your lime sliced along with your sliced boiled eggs. Be sure to keep in mind that these are not the same boiled eggs that we added into the pan.

Once you know everything is prepared and your soup has the right consistency, you can begin putting your dish together!

Grab your preferred dish and add your rice noodles. Add in 2-3 spoons full of your Moe MohHinGar soup followed by cilantro lime juice from the limes you sliced earlier, roasted chili flakes, fish sauce, boiled eggs, and crispy chickpea tempura. Add the extra ingredients to your liking. These do not have to be measured!

Once you have completed the steps listed above, your Moe MohHinGar is ready to be enjoyed. The taste should give an overall balance of sweet, salty, sour, and spicy.

It is always a great thing to try adding something new to your food vocabulary and this dish is the perfect way to do so.

This dish takes a total of fewer than 10 minutes to prepare, and it tastes delicious! What’s not to love? Get your Moe MohHinGar and make this dish for yourself today! It is guaranteed to be yummy!

Contains Fish.

Please be advised that Moe MohHinGar Paste and other Myanmar (Burmese) Food Products by us may contain or may have come in contact with peanuts, tree nuts, soy, milk, eggs, fish, and shellfish.

Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.

We do not warrant that all product descriptions, images, photographs, pricing, or other information are accurate, complete, current, or error-free.

In addition, all weights and size dimensions are approximate to the products offered by the manufacturer.

Moe brand Myanmar Food Products was created in 2019, under Canada based A&A Greenilla Food Ltd., and became the first commercial producer of delicious and authentic Myanmar (Burmese) food products in North America.

We produce delicious & authentic Myanmar food products, focusing on quality and safety by using quality ingredients and following stringent safety rules of “Safe Food For Canadians” regulations.

Moe Myanmar Foods Products are Available on Banyan Canopy for Customers Worldwide.

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