MyanmarWhat to eat in Myanmar: top 10 dishes
Traveling to Myanmar? These are the ten dishes it is best known for, from everyday staples to festive classics, with a short background and a tip on where and when to eat each one. Ranked by how widely they are known around the world.
02Mont di
Mont di is a collective term for Burmese dishes made with thin rice noodles. The vermicelli is used fresh, as it ferments quickly in Myanmar's tropical climate.
Travel tip Look for it at noodle shops and markets, where it is often served as a bowl or a salad-style dish. Regional versions differ, so try the local style.
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03Khauk swè thoke
Khauk swè thoke is an a thoke salad dish in Burmese cuisine. A wheat noodle salad, it is made with dried shrimp, shredded cabbage, carrots, fish sauce, lime and dressed with fried peanut oil.
Travel tip A cold noodle salad found at street stalls and noodle shops. Mix everything well with your spoon and fork before eating.
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04Burmese salad
Burmese salads are a diverse category of indigenous salads in Burmese cuisine. Burmese salads are made of cooked and raw ingredients that are mixed by hand to combine and balance a wide-ranging array of flavors and textures.
Travel tip Salads are a core part of a meal and are often hand-mixed to order at stalls. Try a few types, since the flavors range from tangy to spicy and crunchy.
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05Meeshay
Meeshay is a Burmese cuisine dish of rice noodles with a meat sauce. The dish originated from the Chinese mixian (simplified Chinese: 米线) and became a specialty of the Shan people of Eastern Myanmar.
Travel tip A Shan-style noodle dish found at noodle shops, often eaten for breakfast or lunch. It is usually served with pickled vegetables and a savory sauce, so adjust the seasoning at the table.
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06Baik kut kyee kaik
Kat kyi kaik, also specifically called Myeik kat kyi kaik (မြိတ်ကတ်ကြေးကိုက်), is a spicy Burmese fried noodle dish associated with the coastal town of Myeik (formerly Mergui) in Southern Myanmar.
Travel tip A fried noodle dish associated with the coastal town of Myeik, so it is best in the south. Expect a spicy, seafood-forward flavor.
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07Pon ye gyi
Pon ye gyi is a fermented bean paste commonly used as a condiment or marinade in Burmese cuisine, especially in pork and fish dishes. Pon ye gyi is traditionally made from horse gram beans, alongside other beans.
Travel tip A condiment rather than a dish, so you will meet it as a flavoring in home cooking and traditional restaurants. It pairs well with pork and fish.
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08Talabaw
Talabaw, is a soup that originated in Karen cuisine. It is typically prepared with bamboo shoots, snakehead fish and basil leaves. A small amount of rice and some shreds of meat or seafood may also be added.
Travel tip A soup from Karen cuisine, most often eaten at home or in restaurants serving ethnic Karen food. Expect a light, herbal broth.
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09Shwe htamin
Shwe htamin is a traditional Burmese dessert or mont.
Travel tip A sweet treat usually found at markets and dessert stalls. It is a good choice for a light dessert or afternoon snack.
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10Hsi htamin
Hsi htamin is a traditional Burmese snack or mont, popularly served as a breakfast dish, often served alongside peas or dried fish.
Travel tip Often sold as a breakfast snack at market stalls and tea shops. Eat it with peas or dried fish as locals do.
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