Mohinga (Burmese: မုန့်ဟင်းခါး; MLCTS: mun.hang: hka:, IPA: [mo̰ʊɰ̃hɪ́ɰ̃ɡá]; also spelt mont hin gar) is the national dish of Myanmar.

It features a rich broth flavored with lemongrass, turmeric, and fish sauce, often garnished with boiled eggs, cilantro, and crispy fritters.

[1][2][3] Mohinga is readily available in most parts of the country, sold by street hawkers and roadside stalls in larger cities.

[3][4] Mohinga is served with rice vermicelli, dressed and garnished with fish sauce, a squeeze of lime, crisp fried onions, coriander, spring onions, crushed dried chillis, and, as optional toppings, deep-fried Burmese fritters such as split chickpeas, urad dal, gourd, sliced pieces of youtiao, as well as boiled egg and fried ngapi fish cake.

Street hawkers often sell mohinga, 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.

The earliest reference to mohinga dates to the Konbaung dynasty, in the poet U Ponnya's alinga verse poem.