The following is a list of dishes found in Burmese cuisine. Burmese cuisine[1] includes dishes from various regions of Burma (now officially known as Myanmar). The diversity of Myanmar's cuisine has also been contributed to by the myriad of local ethnic minorities. The Bamars are the most dominant group, but other groups including the Chin people also have distinct cuisines. Burmese cuisine is characterized by extensive use of fish products like fish sauce and ngapi (fermented seafood). Owing to the geographic location of Myanmar, Burmese cuisine has been influenced by Chinese cuisine, Indian cuisine and Thai cuisine.
Thick rice noodle salad with chickpea flour, chicken, fish cake (nga hpe), onions, coriander, spring onions, crushed dried chilli, dressed with fried crispy onion oil, fish sauce and lime.
Sliced lemon or kaffir lime (no pith or rind), toasted chickpea flour, crushed roasted peanut, crushed dried shrimp, crushed dried chilli, baked fish paste, cooked oil with onions (often served with kya zan hinga).
A salad of pickled tea leaves with fried peas, peanuts and garlic, toasted sesame, fresh garlic, tomato, green chili, crushed dried shrimps, preserved ginger and dressed with peanut oil, fish sauce and lime.
Papaya salad of shredded papaya, mixed with ground dried shrimp, onions, and fried garlic; tossed in garlic oil, lemon juice, and a little hot chili pepper.
The unofficial national dish of rice vermicelli in fish broth with onions, garlic, ginger, lemon grass and sliced tender core of banana-stem, served with boiled eggs, fried fish cake (nga hpe) and fritters (akyaw).
Lit. 'cut with scissors', a southern coastal dish (from the Dawei area) of rice noodles with a variety of seafood, land meats, raw bean sprouts, beans and fried eggs comparable to pad thai.
Fermented spicy fish paste or salted fish curried with onions, tomatoes, garlic, chilli and coriander served with to za ya, vegetables fresh or boiled, on the side.
Ngapi gyaw
ငါးပိကြော်
Fried version with dried shrimp, onions, garlic and dried chilli.
Glutinous rice cooked with turmeric and onions in peanut oil, and served with toasted sesame and crisp fried onions, a popular breakfast like kao hnyin baung and ngacheik paung.
Wheat noodles with duck or pork, fried garlic oil, soy sauce and chopped spring onions. It is considered an 'identity dish' of Myanmar and Burmese Chinese, as it is not available in other Chinese cuisines. Sarawak's Kolok mee is a bit similar.
Wet tha doke htoe
ဝက်သားတုတ်ထိုး
Chinese
Pork offal cooked in light soy sauce. Eaten with raw ginger and chilli sauce.
Burmese-style samosa with mutton and onions served with fresh mint, green chilli,onions and lime.
Kyit Sara
Indian
Semolina chicken or meat paste, Chicken or meat is boiled or cooked and removed all the bones and skin. It is then mixed with Semolina and dhal. Nowadays the mixture is easily put into the grinder and ground. But originally it was put in the big pot, stirred and pounded using a big ladle with a rounded lower edge. Once it turns into a thick paste it is sprinkled with cinnamon powder and deep-fried onion. Not only it is tasty but it is highly nutritious and easily digestible.
Shai Mai or Sa Wai
Indian
Roasted SeviyanKheer boiled in sweet milk, served with fried cashews, raisins and coconut shreds.
Adaptation of South Indian Sambar, lit. vegetable all- sorts sour broth, with drumstick, lady's finger, egg plant, green beans, potato, onions, ginger, dried chilli, boiled egg, dried salted fish, fish paste and tamarind.
Kachin pounded beef with herbs. The dish is unusual in that the beef is boiled, then fried, and then pounded in a mortar with spices, local mints, Sichuan pepper, chillies, garlic, and ginger.
A popular and economical fast food dish where rice vermicelli are either eaten with some condiments and soup prepared from nga-pi, or as a salad with powdered fish and some condiments. The daggertooth pike conger, called nga-shwe in Arakanese and Burmese, is the fish of choice.
Rice noodles with chicken or minced pork, onions, garlic, tomatoes, chili, crushed roasted peanuts, young vine of mangetout, served with tohu jaw or tohu nway and pickled mustard greens (monnyinjin).
A rice, tomato and potato or fish salad kneaded into round balls dressed and garnished with crisp fried onion in oil, tamarind sauce, coriander and spring onions often with garlic, Chinese chives roots (ju myit), fried whole dried chili, grilled dried fermented beancakes (pè bouk) and fried dried topu (topu jauk kyaw) on the side.
A type of tofu made from chickpea flour or yellow split pea eaten as fritters (tohpu jaw) or in a salad (tohpu thohk), also eaten hot before it sets as tohu byawk aka tohu nway and as fried dried tohpu (tohu jauk kyaw).
Primary ingredient is bamboo shoots, with a small amount of rice and some shreds of meat or seafood.[3][4][5][6] One of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen cuisine.[7]
glass noodle soup with chicken, wood-ear mushrooms, dried flowers, onions, boiled egg, garnished with coriander, thin-sliced onions, crushed dried chilli and a dash of lime.
A snack made of sticky rice, butter, coconut milk, from Indian dessert halwa. Burmese halawa is in a loose form, something like smashed potato, without baking into a hard or firmer cake in contrast to sanwin makin.
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