Joanna James
The local cuisine is an important element that defines a country's culture, and Burma is no different. While the country has changed its name from Burma to Myanmar, its culture and cuisine have remained the same. With a mixture of Chinese, Thai, and Indian influences, Burmese food is like no other.
While most other cultures consume tea only as a beverage, the Burmese use tea leaves for eating as well. This famed dish is known as Laphet Thoke, which means pickled or fermented tea leaf salad. To add a bit of sour and bitter taste, restaurants combine tea leaves with many other ingredients, such as shredded cabbage, sliced tomatoes, peanuts, broad beans, sesame seeds, chilis, and more. It is a versatile dish that you can get as a snack, an appetizer, a dessert or, coupled with a plate of rice.
This zesty one-pot dish is a noodle soup made with coconut milk and an array of toppings, which you can customize to suit your liking. The generally added toppings include hard-boiled eggs, spring onions, fried garlic, potato sticks, and leeks mixed with a sauce of garlic, lemon, ginger, and chilli pepper. Khow Suey is one steaming bowl of goodness that you should try during your time in Myanmar, as you won't probably find it anywhere else.
Shan food originates from the Shan state of Burma, but the dish is a National favourite and consumed throughout the country. There are a few varieties of Shan dishes, such as Shan-style rice and Shan-style tofu, but the Shan-style noodles are the most popular. It is a sticky rice noodle dish dressed in a mixture of tomato puree, onions, sesame, garlic oil, and chicken or pork, along with a spicy broth. If you prefer the dry version of the dish, you can get it without the broth.
Widely known as the unofficial national dish of Myanmar, Mohinga is undoubtedly at the forefront of Burmese cuisine. This dish is so popular, your trip to Myanmar wouldn't be complete without trying it at least once. It is a bowl of rice noodle soup with fish as its main ingredient. Due to the dish's popularity, you will be able to find infinite variations with the addition of various other ingredients. Have your first Mohinga, and you'll be on the lookout for the dish everywhere you go until you leave Myanmar.
As a dish loved by locals and tourists alike, you can find Mohinga throughout the country, from roadside stands to any posh Myanmar restaurant, including the likes of PARKROYAL Nay Pyi Taw.
Samusa is the Burmese version of the famous Indian Samosa. There's not much of a difference between the two, except that Samusa is a bit smaller in size than its Indian cousin. You can find many Indian-influenced deep-fried snacks in Myanmar, but the Samusa definitely stands out. The crunchy texture and savoury filling of the snack will keep you wanting more.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
