Mohinga is the national dish of Burma and one of my favorite soups. It’s a fish stew that is thickened with ground rice (not the same as rice flour which is very fine). The best part of this soup are all the condiments you can put on it like all sorts of fritters, youtiao, eggs, pork blood, etc. You can also put the stem of the banana tree in here. It has the texture of a celery and essentially no flavor. The inner parts of the stem are very tender almost like an artichoke but the outer parts are more crisp like the celery.