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Mont Hin Khar (Myanmar Noodle) 

Mont Hin Kar (Myanmar Noodle) is very famous breakfast in Myanmar. There are many style to make Mont Hin Kar cooking method and Mon style is one of the famous method. Major different in appearance of this noodle from Myanmar style is this style do not used coloring powder (chilli powder). Some ingredient also change and you can feel the delicious different taste.

Banana Pith - about 1 feet
Fish - 500 g
Onion - 300 g
Garlic - 4
Limon grass - 2
Ginger - about 1 inch
Fish sauce - 1/2 teacup
Preserved fish Paste - 1 tablespoon
Salt - a little
Tumeric - 1 teaspoon
Chick pea - 1/2 teacup
Oil - 1/2 teacup
Myanmar rice noodle - some
Chilli powder - a little
Tamarind paste - a little
Boil egg - some
Parsley - a little
Long bean - a little
Mint (Optional) - a little
Bean sprouts - some
Click here to see Step by Step in English

The following is the instruction of how to cook step by step in English
  1. Place fish, pounded lemongrass, fish sauce and a cup of water in pot. Boil it until fish is cooked.
  2. Get rid of fibres and hard parts of banana pith. Cut banana pith into pieces and soak them in water so that they won’t go spoiled.
  3. Peel onions and get them ready for soup. Peel garlics and cut them into thin pieces.
  4. When fish is well cooked, separate the bones from meat and let the meat bits cold. Don’t throw residual water out. It can be used later for soup.
  5. Pound 4 onions, 2 garlics and one inch of ginger separately.
  6. In a big pot,boil pieces of banana pith with ½ tablespoon of turmeric powder, the residual water from step 4, and lemongrass at highest flame level. Add more water with caution that soup must not be bland.
  7. Meanwhile, panfry those ingredients from step 5 with ½ tablespoon of turmeric powder.
  8. When those ingredients are fairly cooked, add fish meat. Stir-fry everything together. After they are all mixed thoroughly, add them into soup of step 6. Stir the soup often.
  9. Panfry preserved fish paste in a separate pan so that it won’t be smelly. Afterward, add it to the soup.
  10. Dilute chickpea powder in water and add it to the soup when soup is boiling. Stir the soup thoroughly so that chickpea powder is well dissolved. Heat the soup until pieces of banana pith are tender enough to be chewed.
  11. When soup is bubbling, add onions.
  12. When onions are soft and cooked, you may add either salt or chicken powder to fix the flavour. After that, the dish is complemented by boiled egg, parsley, chilli powder and panfryed oily onion slices.
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Posted Date : 01-May-2014
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