Mohinga depend on their availability. However, the standard dish comes from southern Myanmar, where fresh fish is more readily available. The main ingredients of mohinga are chickpea flour and/or crushed toasted rice, garlic, onions, lemongrass, banana tree stems, ginger, fish paste, fish sauce, and catfish in a rich broth cooked and kept on the boil in a cauldron. It 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 extras, crisp fried fritters such as split chickpeas (') (), urad dal (') () or
Liver and onions popularity and can usually be found on the menus of diners and American home-style restaurants. It is especially common in the regions of Pennsylvania and the midwest with a strong German culture, although there is nothing exclusively German about the dish. Beef liver and onions is still widely popular in Latin America (, ), where it is often eaten along with tortillas or rice. In Brazil, the traditional recipe calls for potatoes or other root vegetable, prepared most commonly boiled and puréed or as home fries There are variants of this dish using chicken and lamb livers. These are popular