Food in Myanmar (Burma)

Myanmar, often referred to as the land of golden pagodas, is not only a treasure trove of cultural and natural wonders but also a haven for culinary adventurers. The cuisine of Myanmar (Burma) is an intricate tapestry woven with influences from neighboring India, Thailand, and China, yet it retains a unique character that is all its own. For tourists looking to immerse themselves in the local culture, sampling traditional Burmese dishes is a must. This guide will introduce you to the flavors and specialties of Myanmar's kitchen, ensuring that your taste buds are as well-traveled as your passport. Prepare to embark on a gastronomic journey that will introduce you to the must-try dishes while visiting this enchanting Southeast Asian nation.

Burmese Dishes

Mohinga

Often considered the national dish of Myanmar, Mohinga is a comforting fish soup that is a staple for breakfast and can be enjoyed any time of day. It features rice noodles submerged in a rich and hearty broth made from fish stock and lemongrass, thickened with toasted rice powder. It is typically garnished with sliced banana stem, boiled eggs, and crispy fritters known as 'akyaw'.

Lahpet Thoke

Lahpet Thoke, or pickled tea leaf salad, is a unique and iconic dish in Myanmar cuisine. It combines fermented tea leaves with a mixture of crunchy elements like peanuts, fried beans, sesame seeds, garlic, and dried shrimp, and is tossed with fresh tomatoes, green chili, and lime juice. This dish is a perfect balance of savory, sour, and umami flavors and is often served as a snack or at the end of a meal.

Shan Noodles

Originating from the Shan State, Shan noodles are a popular dish that can be found throughout Myanmar. This dish consists of rice noodles topped with marinated chicken or pork cooked in a tomato-based sauce. It's often served with a side of pickled mustard greens and a hearty broth, making it a satisfying meal at any time of the day.

Onnokauswe

A thicker, coconut milk-based noodle soup, Onnokauswe (also spelled ohn no khao swè) is a rich and fragrant dish. It features soft wheat noodles in a broth made creamy with coconut milk and seasoned with turmeric and other spices. Chicken, boiled eggs, and crispy toppings are added for extra texture and flavor.

Burmese Curry

Myanmar's curries are typically less spicy than those found in neighboring countries. A traditional Burmese curry involves a slow-cooked meat (such as beef, chicken, pork, or mutton) seasoned with a mix of spices, garlic, ginger, and onion. It is usually served with an array of side dishes that include white rice, a plate of fresh vegetables, soup, and various condiments.

Tofu Nway

Tofu Nway, also known as Shan tofu, is a warm tofu pudding made from chickpea flour rather than soybeans. It is soft and creamy, typically eaten for breakfast and served with a variety of condiments like soy sauce, chili oil, and crushed peanuts.

Burmese Samosa Salad

A creative fusion of Indian and Burmese cuisines, the Burmese Samosa Salad is a deconstructed version of the traditional samosa. It includes broken pieces of samosa pastry mixed with cabbage, onions, fresh mint, and potatoes, all tossed in a tangy and spicy dressing.

Kyay Oh

Kyay Oh is a popular soup dish in Myanmar, particularly in Yangon. It consists of a savory broth filled with rice noodles, marinated meat (usually pork or chicken), and various toppings like quail eggs, green onions, and wontons. It's a customizable dish, with diners often able to choose their preferred ingredients.

Nangyi Thoke

Nangyi Thoke is a dry noodle salad that is both hearty and zesty. The dish features thick rice noodles mixed with chicken, fish cake, boiled egg, and slices of lime. The ingredients are tossed in a spicy dressing made from turmeric, chili, and fish sauce, and garnished with crispy fried onions and cilantro.

Burmese Desserts

Shwe Yin Aye

Shwe Yin Aye is a beloved dessert in Myanmar, especially during the hot season. It is a refreshing concoction of agar jelly, sticky rice, sago, and bread pieces in coconut milk, often served with a scoop of ice cream to beat the heat.

Htamanè

A traditional treat prepared during the harvest festival, Htamanè is a sticky rice dessert mixed with peanuts, sesame seeds, coconut, and ginger. It's a rich and festive dish that's labor-intensive, often made communally in large batches.

Mont Lone Yay Paw

Mont Lone Yay Paw, or "floating rice balls," are a popular treat during the Thingyan festival, the Burmese New Year. These sweet rice dumplings are filled with jaggery (palm sugar) and then boiled until they float to the surface, hence the name. They are served sprinkled with shredded coconut.

Sanwin Makin

Sanwin Makin is a traditional Burmese semolina cake that is rich and sweet. Made with semolina flour, coconut, sugar, and butter, it is often flavored with cardamom or rosewater and garnished with poppy seeds. This cake is usually cut into diamond shapes and served during tea time or at celebrations.

Bein Mont

Bein Mont is a Burmese pancake that's typically enjoyed as a snack. It's made from sticky rice flour and coconut, sometimes with added banana for sweetness, and cooked on a flat griddle until golden brown. It's a simple yet satisfying treat often found at street food stalls.