Insights into Burmese Cuisine
Varying from region to region, the cuisine in Burma (now Myanmar) offers a culinary adventure for foodies. Here are some things to know before you begin your taste tests!
Ever Popular Rice
As with most Asian countries, rice is a staple here and is readily offered be it at Naypyidaw eateries or Yangon restaurants. It is served with diverse side dishes that have a mix of influences including from China and India and often feature seafood too; these dishes also balance a mix of spicy, sour, salty and bitter flavours.
Tea Leaf Salad
Amongst the most well-known dishes in Myanmar is tea leaf salad made from fermented tea leaves. Called “lephet” and served at properties like Chatrium Hotel Royal Lake Yangon, this unique salad also features a mix of other ingredients such as fried garlic, sesame seeds, roasted peanuts and shredded cabbage.
Noodle dishes are popular too and in fact, many consider the national dish to be “mohinga”; eaten for breakfast or as a snack, it consists of thin rice noodles served in a broth made with fish and shallots. Also of note is “mondhi” which features noodles that are more spaghetti-like accompanied by fish or chicken.
There’s much more to sample including “nan gyi thohk” made from round rice noodles served with fish cake slices and chicken as well as “be kin” which is a duck speciality. Shan-style rice noodles with curry, Burmese chicken curry and “ohn no khao swè” made with noodles and coconut milk are worth trying too.