Myanmar food, also known as Burmese cuisine, is a fascinating blend of flavors and textures deeply intertwined with the Burmese way of life. It’s a cuisine that emphasizes the cooking process and improvisation, resulting in a delightful variety of dishes. Let’s embark on a culinary journey to explore what makes Burmese food so unique and appealing.
Burmese cuisine is a vibrant tapestry woven with noodles, seafood, and rice, often enhanced by flavorful condiments and refreshing salads. The tropical climate blesses Myanmar with an abundance of fruits, which also play a significant role in the cuisine. This culinary landscape has been shaped by the influences of neighboring countries like Thailand, India, and China, creating a distinctive fusion of flavors and techniques.
Dishes frequently showcase the use of fish products, while pork, beef, and poultry are more prevalent in landlocked regions such as Mandalay. The mighty Irrawaddy River, a lifeline of the country, ensures that freshwater fish is a staple ingredient across Myanmar, serving as a primary source of protein. Fish is prepared and enjoyed in countless ways: fresh, salted, whole or filleted, salted and dried, transformed into a savory paste, or fermented for a tangy flavor.
Salads, known as “thoke,” are a beloved part of Burmese food culture. These salads typically feature a primary ingredient, such as rice, wheat noodles, glass noodles, potato, ginger, tomato, kaffir lime, pickled tea leaves (lahpet), or the fermented fish paste called ngapi. Burmese cities have long embraced these salads as convenient and delicious fast-food options.
A hallmark of Burmese cuisine is the balance of five fundamental tastes: salty, sweet, sour, bitter, and umami. Each dish strives to incorporate at least three of these flavors, and every meal is accompanied by an array of complementary components. Texture is just as crucial as flavor; for instance, a bowl of Mandalay Meeshay offers a symphony of textures, from tender rice noodles to crunchy-sour pickles, crisp beansprouts, and succulent pieces of pork.
Myanmar traditional food is celebrated for being wholesome, nutritious, and well-balanced with carbohydrates, proteins, and vitamins. Now, let’s explore some must-try dishes that exemplify the essence of Burmese cuisine.
1. Nan Gyi Thoke: A Noodle Salad Delight
Nan Gyi Thoke, also known as Mandalay Mont Di, is a substantial and satisfying salad featuring thick rice noodles, chicken or beef curry, chili oil, toasted chickpea powder, coriander, and sliced shallots. It’s a flavorful and texturally diverse dish that is a must-try.
2. Burmese Tofu: Not Your Average Tofu
Interestingly, Burmese tofu is made from chickpeas, while Shan tofu is crafted from split peas, distinguishing them from the more common soybean tofu. Burmese tofu offers a versatile culinary experience. You can savor it as crispy fritters (tohu kyaw) served with a tangy tamarind dip, enjoy it sliced in a salad (tohu thoke) with a zesty dressing, or even relish it warm and molten (tohu nway) over a bowl of spicy noodles.
3. Mohinga: The National Dish of Myanmar
Mohinga proudly holds the title of Myanmar’s national dish. This hearty soup features a lemongrass and rice noodle base, often enriched with the crunchy pith of the banana tree. It’s typically enjoyed for breakfast and is generously garnished with crispy split-pea fritters, sliced soft-boiled duck eggs, bouncy fishcakes, roasted chili flakes, and shredded coriander leaves. A squeeze of lime or lemon adds a final touch of brightness to this well-balanced and satisfying dish, which is also gaining popularity as a filling snack at any time of day. While it’s readily available from countless street vendors and cafes, each with their own signature version, few people prepare mohinga at home.
4. Samosa Thoke: A Burmese Twist on a Classic
Samosa thoke, a popular Burmese street food, shares similarities with the Indian samosa chaat but features smaller samosas filled with potatoes and chickpea powder. These deep-fried pastries are immersed in a mild Burmese curry and adorned with mint leaves, sliced onions, tomatoes, cabbage, and brown chickpeas. The curry base is typically mild, allowing you to customize the spice level with additional chili.
5. Kyaw: A World of Fried Snacks
Myanmar boasts an array of popular fried foods that are light, crispy, and relatively grease-free, often found on the streets. Beyond deep-fried samosas and pancakes, you can discover gourd fritters, urad dal fritters, prawn fritters, onion fritters, whitebait fritters, tofu fritters, spring rolls, sweets, breads, and noodles garnished with deep-fried crispy toppings.
6. Myanmar Shrimp Curry: A Flavorful Curry Experience
Distinct from Thai or Indian curries, Burmese shrimp curry stands out with its unique flavor profile. It’s characterized by pronounced flavors, moderate spiciness, and a lighter broth. Served with rice, it makes for a satisfying and flavorful lunch.
7. Khao Soi: A Simple and Satisfying Soup
Khao Soi is a comforting noodle soup prepared with chicken broth, shallots, and bean sprouts.
8. Nan Gyi Thoke (Revisited): A Noodle Dish with Variations
This rendition of Nan Gyi Thoke showcases thick, round rice noodles accompanied by chicken, thin slices of fish cake, par-boiled bean sprouts, and slices of hard-boiled egg.
9. Laphet Thoke: Tea Leaf Salad – A Burmese Icon
Lahpet Thoke reigns as one of Myanmar’s most iconic dishes. This unique salad features sour, slightly bitter, pickled tea leaves mixed by hand with shredded white cabbage, sliced tomatoes, ginger, and other fried spices, dried shrimp, crunchy peanuts, lima beans, and peas. The result is a vibrant salad bursting with flavor and textures, often enjoyed as a snack, appetizer, or accompaniment to rice. Lahpet Thoke holds a special place in traditional ceremonies.
10. Ohn No Khao Swè: A Creamy Coconut Delight
Ohn No Khao Swè is a Burmese curried soup featuring egg noodles in a creamy coconut milk broth, accompanied by vermicelli and chicken, seasoned with aromatic spices. It’s often served with tangy lemon wedges, eggs, and fish sauce for added depth of flavor.
11. Htamin Jin: A Savory Rice Dish
This popular rice dish is cooked with potatoes, tamarind pulp, and shrimp paste. It’s commonly served with fried garlic, and for those who prefer a spicier kick, dried chilies can be incorporated.
12. Shan-Style “Tofu” Noodles: A Clever Deception
Despite its name, this dish doesn’t contain tofu. Instead, it features a thick, sticky yellow porridge made from chickpea flour and turmeric, served over thin rice noodles, marinated chicken or pork, topped with chili oil, pickled vegetables, and broth.
13. Burmese Coconut Rice: A Sweet and Simple Pleasure
Burmese Coconut Rice is a wholesome dish made with cooked rice, onions, coconut milk, sugar, and salt. Its flavor profile is subtly sweet and comforting.
14. Ngapi Ye Dipping Sauce: A Savory Accompaniment
This flavorful dipping sauce, perfect for deep-fried items, is made with mashed fish or ngapi, lemon juice, shrimp powder, and garlic.
15. Shan-Style Noodles: Simplicity at its Finest
Shan-style noodles feature thin, flat rice noodles in a clear, peppery broth with marinated chicken or pork, served with a side of pickled vegetables. Compared to other noodle dishes, its simplicity is its strength.
In conclusion, Burmese food is a captivating culinary adventure offering a unique tapestry of flavors, textures, and cultural influences. From flavorful noodle dishes to refreshing salads and savory curries, Myanmar’s cuisine is sure to delight your taste buds and leave you wanting more. So, the next time you’re seeking a new and exciting culinary experience, consider exploring the world of Burmese food!
