Baku Kitchen! An independent reference of traditional food

Myanmar

Ask what Myanmar eats and the answer starts with this: sour-savory noodle soups and salads; fermented tea leaves, chickpea and fish broths anchor the table. Look for Mohinga (national breakfast: rice noodles in catfish-lemongrass broth with crispy fritters), Laphet Thoke (fermented tea leaves tossed with crunchy beans, nuts, garlic and tomato) and Shan Noodles (rice noodles with garlicky chicken-tomato sauce and pickled greens). Rice noodles in fish broth thickened with banana stem and chickpea flour, sold from dawn carts and widely treated as Myanmar’s national dish. This atlas has 36 Myanmar dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

36 dishes.

BalachaungBalachaungCrispy fried dried-shrimp, garlic and chili relish for riceBein MontBein MontSticky rice pancake with jaggery, coconut and poppy seed, cooked over coalsChin Baung KyawChin Baung KyawSour roselle leaves stir-fried with garlic, chilli and often dried shrimpChinbatChinbatVegetables soured in brine and rice wash, eaten as a sharp side dishDanbaukDanbaukBurmese biryani of chicken and rice, festive favouriteDanyin TheeDanyin TheeBoiled or grilled djenkol seeds with a strong sulphurous smell, eaten with saltGyin ThokeGyin ThokeShredded pickled ginger tossed with sesame, fried beans, cabbage and limeHpaludaHpaludaLayered glass of rose syrup, jelly, ice cream, milk and bread crumbsHtamaneHtamaneFestival sticky rice kneaded with peanuts, sesame, ginger and oilHtamin JinHtamin JinShan sour rice kneaded with fish or potato and turmeric, pressed into ballsHtan YayHtan YayToddy palm sap fermented into cloudy sour palm wine, drunk in village toddy hutsHto Hpu NweHto Hpu NweWarm chickpea-flour tofu porridge topped with rice noodles, chilli oil and crispsKat Kyi KaikKat Kyi KaikFlat rice noodles fried with squid, prawn, egg and fish cakeKhauk Swe ThokeKhauk Swe ThokeWheat noodles tossed cold with dried shrimp, chickpea flour, lime and oilKyauk KyawKyauk KyawFirm coconut-milk jelly set with agar and cut into cool white squaresKyay OhKyay OhClear pork and offal noodle soup, cooked to order in a copper potLaphetLaphetTea leaves steamed and fermented in pits until sour, eaten rather than brewedLaphet ThokeLaphet ThokeFermented tea leaves tossed with crunchy beans, nuts, garlic and tomatoLaphet YayLaphet YaySweet, strong milk tea central to teashop cultureMandalay Mee ShayMandalay Mee ShayRice noodles with braised pork, fermented bean sauce and pickled greensMohingaMohingaNational breakfast: rice noodles in catfish-lemongrass broth with crispy frittersMont Let HsaungMont Let HsaungRice dumplings and tapioca in jaggery syrup with coconut cream and iceMont Lin Ma YarMont Lin Ma YarGriddled quail-egg rice puffs joined in pairs, 'husband-and-wife snack'Mont Lone Yay BawMont Lone Yay BawFloating glutinous rice balls hiding jaggery, made during ThingyanNangyi ThokeNangyi ThokeThick rice noodles hand-mixed with chicken, chickpea flour and chili oilNgapiNgapiFermented fish or shrimp paste, salty and pungent, behind almost every Burmese dishNgapi YayNgapi YayThin fish-paste dip simmered with garlic and chilli, eaten with raw vegetablesOhn No Khao SweOhn No Khao SweCoconut chicken soup with wheat noodles and crisp toppingsPon Ye GyiPon Ye GyiThick black paste of fermented horse gram beans, salty and deeply savouryRakhine Mont DiRakhine Mont DiRice noodles with fiery fish broth and lemongrass from the western coastSamusa ThokeSamusa ThokeChopped samosa salad with chickpea broth, cabbage and mintSanwin MakinSanwin MakinBaked semolina cake with coconut milk and poppy seedsShan NoodlesShan NoodlesRice noodles with garlicky chicken-tomato sauce and pickled greensShwe Yin AyeShwe Yin AyeCoconut milk dessert with sago, jelly and bread over iceTohu ThokeTohu ThokeShan chickpea tofu salad with tamarind, chili and peanutsWet Tha Dote HtoeWet Tha Dote HtoePork offal skewers simmered in soy broth, picked from the pot and dipped

  • Balachaung

    Crispy fried dried-shrimp, garlic and chili relish for rice. Ready in 25 min prep and 30 min cooking. About 400…

  • Bein Mont

    Sticky rice pancake with jaggery, coconut and poppy seed, cooked over coals. Ready in 20 min prep and 40 min…

  • Chinbat

    Vegetables soured in brine and rice wash, eaten as a sharp side dish. 30 min to prepare. Fills a 1-litre…

  • Chin Baung Kyaw

    Sour roselle leaves stir-fried with garlic, chilli and often dried shrimp. Ready in 20 minutes prep and 15 minutes cooking.…

  • Danbauk

    Burmese biryani of chicken and rice, festive favourite. Ready in 40 min prep and 1 hr 30 min cooking. 8…

  • Danyin Thee

    Boiled or grilled djenkol seeds with a strong sulphurous smell, eaten with salt. Ready in 10 minutes prep and 1…

  • Gyin Thoke

    Shredded pickled ginger tossed with sesame, fried beans, cabbage and lime. Ready in 25 minutes prep and 10 minutes cooking.…

  • Htamane

    Festival sticky rice kneaded with peanuts, sesame, ginger and oil. Ready in 20 min prep and 1 hr cooking. 10…

  • Hpaluda

    Layered glass of rose syrup, jelly, ice cream, milk and bread crumbs. Ready in 30 minutes prep and 20 minutes…

  • Htamin Jin

    Shan sour rice kneaded with fish or potato and turmeric, pressed into balls. A fermented & pickled recipe from Myanmar.