It’s Foodie Friday at the Got Passport headquarters.
What’s on the menu? Mote Hinghar, of course.
It is a delicious fish soup made with lemon grass stalks, banana stalks and a lot of cooked small onions that melt in your mouth, eaten with somen like noodles. It is usually topped with thinly chopped cilantro, green onions, long string beans, hard-boiled eggs, a squeeze of lime to your taste, and chili powder (yes, you can have it without chili powder, but why would you do a thing like that?). This dish is also served with crunchy deep-fried squash (Boo Thee Kyaw) or deep-fried onions (Kyet Thewn Kyaw) or deep-fried batter bean/dhal (Pae Kyaw) .
Growing up in Burma, I used to eat this as breakfast. However, having lived in the US for 30 years, if invited and offered to me as a meal, I will devour it at any time of the day. It doesn’t have to be at breakfast only. You certainly don’t want to disappoint the host offering this delicious goodness.
Now that we live here in Chiang Mai, I can go to Friday Morning Market near the night bazaar for breakfast for 20b =67 cents. Or my friend at Hmwe Burmese restaurant would also cook it from time to time. When she does, she usually notify me of such great news. Pretty cool, eh?
Or I can buy a package from the Friday Morning Market and cook it myself. Maybe in the another post, I can tell you how to make it, like I normally do with other food posts. Today, I’m too lazy to do it so you’ll just have to wait.
NOTE: A few people have told me they don’t like this dish. That’s Okay and no offense, in this case, this post was not meant for you!
Ummm, one of my favorite Burmese dishes.
While you’re in Chiang Mai or in Burma, maybe you’ll give this dish a try.
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