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.