World Flavors Cookbook

Myanmar Recipes

Myanmar cuisine is a vibrant fusion of Southeast Asian, Indian, and Chinese influences, shaped by its diverse ethnic groups and fertile landscapes. It is famous for its fish noodle soup (Mohinga), fermented tea leaf salad (Laphet Thoke), and hearty curries. The use of fermented fish and shrimp pastes, combined with fresh herbs and spices, creates a unique savory and tangy flavor profile.

Recipes from Myanmar

• Mohinga (Fish Noodle Soup)

  Myanmar's unofficial national dish; a savory fish noodle soup with a thick, aromatic broth made from catfish and a blend of spices.

• Laphet Thoke (Fermented Tea Leaf Salad)

  A unique and iconic Myanmar salad made with fermented tea leaves, crunchy beans, nuts, and fresh vegetables.

• Ohn No Khao Swè (Coconut Noodle Soup)

  A comforting and creamy coconut chicken noodle soup, flavored with turmeric and chickpea flour.

• Shan Noodles (Shan Khauk Swè)

  A popular dish from the Shan State, featuring rice noodles topped with a savory chicken or pork tomato-based sauce.

• Burmese Chicken Curry (Si Pyan)

  A rich and aromatic chicken curry characterized by its thick oil-based gravy and use of basic but potent spices.

• Pork Curry with Mango Pickle (Wet Thar Myit Chin)

  A savory and tangy pork curry flavored with bamboo shoots or mango pickle.

• Burmese Beef Curry (A Thar Hin)

  Hearty beef curry slow-cooked with a blend of Burmese spices until the meat is fork-tender.

• Burmese Mutton Curry (Sate Thar Hin)

  Rich and spicy mutton curry prepared with the traditional Si Pyan technique.

• Fried Rice with Boiled Peas (Pe Hta Min)

  A classic Burmese breakfast of fried rice mixed with boiled yellow peas, often topped with fried onions.

• Coconut Rice (Ohn Hta Min)

  Fragrant rice cooked with coconut milk, often served with chicken curry or beef curry.

• Burmese Biryani (Danbauk)

  A fragrant and spicy rice dish with chicken or mutton, infused with saffron and Indian-inspired spices.

• Htamin Jin (Shan Rice)

  A specialty of the Shan people, featuring rice mixed with mashed potato and tomato, shaped into balls and topped with fried garlic oil.

• Mandalay Meeshay

  Rice noodles served with a savory pork or chicken sauce and a variety of condiments.

• Nan Gyi Thoke (Rice Noodle Salad)

  A thick rice noodle salad mixed with a savory chicken curry sauce and garnished with crispy toppings.

• Rakhine Mote Ti (Spicy Fish Noodle Soup)

  A spicy and pungent fish noodle soup from the Rakhine State, known for its use of fresh fish and hot chilies.

• Kyay Oh (Vermicelli Soup)

  A popular noodle soup with vermicelli, pork or chicken, and meatballs, served in a ceramic pot.

• Buthi Kyaw (Gourd Fritters)

  Crispy deep-fried gourd fritters, a favorite tea-time snack in Myanmar.

• Samosa Thoke (Samosa Salad)

  A vibrant salad made with crushed samosas, cabbage, onions, and a spicy lentil gravy.

• Mont Lin Maya (Burmese Snacks)

  Small, round fried snacks made from rice batter and quail eggs, often called "Husband and Wife" snacks.

• Shwe Gyi Mont (Semolina Cake)

  A traditional Burmese semolina cake topped with poppy seeds.

• Sanwin Makin

  A rich and dense Burmese semolina pudding cake, flavored with coconut and often containing raisins or cashews.

• Kyauk Kyaw (Coconut Jelly)

  A refreshing two-layered jelly made with coconut milk and agar-agar.

• Mont Lone Yay Paw (Sticky Rice Balls)

  Glutinous rice balls stuffed with palm sugar, traditionally served during the Thingyan Water Festival.

• Bein Mont (Burmese Pancake)

  A thick, fluffy Burmese pancake made from rice flour and topped with nuts and seeds.

• Mote Pyit Thalet (Burmese Crepe)

  A savory Burmese rice crepe often topped with spring onions or boiled peas.

• Fried Yardlong Beans

  A simple and flavorful stir-fry of yardlong beans with garlic and chili.

• Eggplant Curry (Khayan Thi Hin)

  A savory and oily eggplant curry, cooked until the vegetable is soft and rich in flavor.

• Tomato Salad (Khayan Chin Thi Thoke)

  A refreshing salad of fresh tomatoes, onions, and peanuts with a lime dressing.

• Pennywort Salad (Min Kwa Pin Thoke)

  A healthy and refreshing salad made from finely shredded pennywort leaves.

• Fish Cake Salad (Nga Pe Thoke)

  Chewy fried fish cakes mixed into a spicy and tangy salad.

• Prawn Curry (Pazun Hin)

  Succulent prawns cooked in a quick and flavorful Burmese curry base.

• Squid Curry (Nga Khue Hin)

  Tender squid rings cooked in a spicy and aromatic Burmese gravy.

• Dry Salted Fish (Nga Chauk Kyaw)

  Crispy fried salted fish, often served as a savory side dish.

• Burmese Tofu Salad (Tohu Thoke)

  A salad made from slices of homemade Burmese chickpea tofu.

• Mandalay Mont Di

  Thick rice noodles served with chicken curry and a variety of textures.