Burmese food is an integral part of the Burmese way of life. Burmese people love food and focus on cooking rather than cooking, spending hours cooking and eating. They are constantly innovating and paving the way for a variety of dishes.
Burmese cuisine is exotic noodles, Seafood and rice mixed with spices. Fruits are an important part of this dish as they are in a tropical climate. Thai food from Myanmar's neighboring countries such as India and Chinese technology; The ingredients and taste dominate.
In landlocked cities like Mandalay, the cuisine is characterized by extensive use of pork and beef and chicken. The Irrawaddy River flows through Myanmar. This means that freshwater fish are a major source of protein and are used in a variety of ways across the board. Fresh salt is peeled and dried and made into salt powder or pickles.
Burmese rice and noodles glass noodles and vermicelli potato ginger tomato pickled radish pickled fish paste. These salads are always popular in Myanmar's big cities.
Salt in every dish. at least three of the five flavors; Sour, sour, bitter, and umami are present in every food. Even in a dish, taste is just as important as taste. For example, rice noodles from Mandalay are soft. Includes pickled bean sprouts and rich pork.
Nutrients in Burmese traditional foods, Contains just the right amount of carbohydrates, protein and vitamin C. Try some Burmese food below.
1. Nan Gyi Thoke
Also known as Mandalay Mont Di, this is a hearty, warm salad of fat rice noodles, chicken or beef curry, chili oil, toasted chickpea powder, coriander and sliced shallots.
2. Burmese Tofu
Burmese tofu is made from chickpeas, while Shan tofu is made from split peas – neither type is made from the more standard soya beans. You can enjoy Burmese tofu in the form of fritters, which are crisp outside and fluffy inside (tohu kyaw) and served with a tangy tamarind dip; or sliced up into a salad (tohu thoke) with a piquant dressing; or even served while still warm and molten (tohu nway) over a bowl of spicy noodles.
3. Mohinga
Mohinga is the national dish of Myanmar. This hearty, herb-based, lemongrass and rice noodle soup, often supplemented with the crunchy pith of the banana tree is usually eaten for breakfast. It is heaped with crispy split-pea fritters, sliced soft boiled duck eggs and bouncy fishcakes, scattered with roasted chili flakes and shredded coriander leaves.
Served with lime or lemon wedges to squeeze on top, this is a perfect, balanced breakfast dish which is now creeping in as a filling snack that can be relished at any time of the day. Few people actually make mohinga at home, as there are countless street vendors and cafés vying for business, and everyone has their favorite.
4. Samosa thoke
The samosa thoke is a traditional Burmese street food that resembles the Indian samosa chaat but not entirely because Burmese samosas are smaller than their Indian cousins. They are filled in with potatoes and chickpea powder. These deep-fried pastries are then dunked in a plain Burmese curry and garnished with mint leaves, sliced onions, tomatoes, cabbage, and brown chickpeas. The base dish is not spicy at all so you can choose to add more chili if you wish.
5. Kyaw − Fried snacks
Myanmar has many popular fried foods that are light, crunchy and grease-free, which you can find on the street. In addition to deep-fried samosas and pancakes, you will find gourd fritters, urad dal fritters, prawn fritters, onion fritters, whitebait fritters, tofu fritters, spring rolls, sweets, breads, and noodles topped with deep-fried crispy garnishes.
6. Myanmar Shrimp Curry
Different from Thai or Indian curries, high on flavors, medium on spices, and low on broth, a Burmese shrimp curry has its own characteristic flavor and taste. Paired with rice, it can make for a perfect lunch.
7. Khao Soi
Khao Soi is a noodle soup made with chicken broth, shallots, and bean sprouts.
8. Nan Gyi thoke
This mouth-watering dish takes the form of thick, round rice noodles with chicken, thin slices of fish cake, par-boiled bean sprouts and slices of hard-boiled egg.
9. Laphet Thoke −Tea leaf salad
Lahpet Thoke is one of Myanmar’s most iconic dishes. The sour, slightly bitter, pickled tea leaves are mixed by hand with shredded white cabbage, sliced tomatoes, ginger and other fried spices, dried shrimp, crunchy peanuts, lima beans and peas to create a piquant and savory salad, bursting with flavor and textures. The dish can be a snack, an appetizer or coupled with a plate of rice. Lahpet Thoke is widely observed at traditional ceremonies.
10. Ohn No Khao Swè
This Burmese curried soup contains egg noodles accompanied by coconut cream, vermicelli, and chicken along with spices. Consume with tangy lemon pieces, eggs, and fish sauces.
11. Htamin Jin
This famous rice dish is cooked with potatoes, tamarind pulp, and shrimp paste. It is commonly served with fried garlic, while for a spicier taste, dried chilies can be incorporated.
12. Shan-style ‘tofu’ noodles
The dish does not include tofu, but a thick sticky yellow porridge made from chickpea flour and turmeric, and served over thin rice noodles, marinated chicken or pork, topped with chili oil and pickled veggies and broth.
13. Burmese Coconut Rice
Cooked rice with onions, coconut milk, sugar and salt, the taste of this wholesome dish is not at all spicy, but deliciously sweet.
14. Ngapi Ye dipping sauce
This dip for deep fried items contains mashed fish or ngapi, lemon juice, shrimp powder and garlic.
15. Shan-style noodles
The dish is a combination of thin, flat rice noodles in a clear, peppery broth with marinated chicken or pork, served with a side of pickled vegetables. Compared with other noodle dishes, it is relatively simple but delicious.
