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
Coriander fresh leaves and the dried seeds are the parts most traditionally used in cooking. Coriander is used in cuisines throughout the world. The leaves are variously referred to as coriander leaves, fresh coriander, dhania, Chinese parsley, or (in the US and commercially in Canada) cilantro. Coriander potentially may be confused with culantro ("Eryngium foetidum" L.), an Apiaceae like coriander ("Coriandrum sativum" L.), but from a different genus. Culantro has a distinctly different spiny appearance, a more potent volatile leaf oil and a stronger aroma. The leaves have a different taste from the seeds, with citrus overtones. The fresh leaves are