Widely recognized as the national dish of Myanmar (formerly Burma during British colonization), Mohinga, a rich and aromatic fish-based noodle soup, is typically served at breakfast and sourced from street vendors. Compared to other soup varieties like Vietnamese Pho or Japanese Ramen, Mohinga remains relatively lesser-known in the United States, but is gradually gaining a fanbase, particularly in areas boasting substantial Burmese immigrant populations, including San Francisco and Portland, Oregon.

Modern chefs are reimagining Mohinga by infusing local elements and introducing fresh presentation styles. "Mohinga feels less like a dish to me and more like part of everyday life," shares Suu Khin, the 2025 James Beard semifinalist and brains behind Houston’s Burmalicious pop-up. "Back home in Yangon before sunrise, you’ll see giant pots of Mohinga simmering over charcoal stoves on street corners. No two bowls are ever quite the same."

Mohinga may vary across Myanmar, but it is the version from Yangon, its former capital, that catches the popular vote. The foundational ingredients of this soup include a subtly sweet catfish base uplifted by a medley of ginger, garlic, lemongrass, turmeric, and paprika. Toasted rice powder or chickpea powder are used to thicken the broth, which is further enhanced with fish sauce. Slices of banana stems, boiled eggs, cilantro, and crispy split-pea fritters garnish the bowls of vermicelli, with lime for acidity and dried red chile powder for heat, culminating in a hearty, comforting dish.

What sets Khin’s Mohinga apart is its smoother texture compared to the more rustic soup bases featuring fish flakes and chunky bits of aromatics and herbs. By using an immersion blender, she crafts a velvety, almost creamy soup consistency that’s served from teapots at her pop-ups. "It creates a more rounded, concentrated depth. The flavor feels fuller and more enveloping," Khin explains.

At The Dutchess in Ojai, California, chef Saw Naing, who had a previous stint as a musician, gives his interpretation of Mohinga, focusing on local ingredients. Among other highlights, diners can occasionally treat themselves to Naing's Mohinga, featuring catfish-based, local black cod, and vermilion rock cod, during fall and winter seasons.

Meanwhile, in San Francisco's Teakwood restaurant, part of the pioneering Burma Food Group, chef Ron Chu serves a Mohinga that beautifully marries local ingredients with modern plating techniques.

Whether you're inclined towards a more modern variant or prefer sticking to the classic route, Mohinga is a breakfast noodle soup you'll find yourself reaching for, time and again.