Mohinga, or catfish chowder soup, is the national dish of Burma. Though it's traditionally eaten during breakfast, you can get it for lunch and dinner at Lil Burma, a food truck and permanent fixture at the SOMA StrEat Food Park.
Tumeric-coated catfish is slowly simmered with lemongrass, shallots, and garlic until it's all but shredded, but the dish isn't overpoweringly fishy at all. Rather, it's uniquely complex: sour, garlicky, slightly oily, and salty all at once. Thickened by jasmine rice that's toasted and then ground, Lil Burma's version is slightly creamier than the mohinga at Burma Superstar or Yamo.
The broth is poured over rice noodles and garnished with cilantro and lemon, which add a nice layer of freshness and acidity. A hardboiled egg tops the dish, adding a bit of heartiness to it all. But our favorite accoutrement is the fried yellow split peas, which impart a wonderful crunchy textural contrast when mixed in with the soup. Ask for extra, then slurp away.