Spent another Saturday morning in the company of Daw Than Than Myint and John Parker eating Burmese food. This time it was mohinga:
a thick, fish-based broth that is often considered the national dish of Myanmar. The noodles used are similar to the fermented rice noodles known in Thailand as khanom jeen, and the broth fortified with ground fish, shallots/onions, and the edible soft pith from the innermost stalks of the banana tree. In Myanmar this is usually accompanied with the fresh veggies seen in the pic, as well as a kyaw, crsipy deep fried vegetables. Daw Than Than Myint claims this is the best mohinga in Bangkok.
Our Mohinga was taken with wetha lon kyaw, literally “fried pork balls”:
ground pork mixed with herbs and spices and deep-fried. They are taken with the spicy/sour dipping sauce seen in the background. Personally, I found this a bit unusual, as the Burmese aren’t real big meat eaters, and I can’t recall having come across any dishes using pork in Myanmar. Perhaps it’s some sort of adaptation made for Thailand?