Mohinga is Myanmar's national dish — a fish-based noodle soup eaten almost exclusively for breakfast. Hawkers carry it through the city in the early morning, or you can find it at tea shops and noodle stalls throughout the downtown area. The broth is made from catfish, lemongrass, ginger, and banana flower stem; it is served over thin rice noodles and topped with fried onions, crispy chickpea fritters, and a boiled egg.
The best mohinga in Yangon is said to come from the street vendors rather than restaurants — find a busy stall where locals are eating early in the morning and you are unlikely to go wrong. The going price is less than a dollar for a large bowl. An essential first morning in Yangon.