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What to eat in Myanmar? Top 20 Burmese Foods

Last update: Fri Jan 31 2025
Top 20 Burmese Foods
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01

Snack

MYANMAR and  3 more regions
4.3
Samusa
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Due to their crunchy texture and a variety of different flavors, samosas provide a perfect introduction to the world of Indian cuisine for newcomers. These deep-fried, triangular pastries are filled with a variety of ingredients ranging from vegetables to meat, such as onions, lentils, spiced potatoes, peas, or ground meat.


It is said that the popular, golden-brown snack travelled to India along the old trade routes from Central Asia, which is why samosas are also prevelent in Middle Eastern countries where they are typically served for Ramadan. In Saudi Arabia, for example, they are typically filled with meat or cheese and can be shaped as triangles, squares, and rolls. 
VARIATIONS OF Samusa
02

Stew

SHAN, Myanmar
4.1
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Khow suey is a Burmese one-pot dish consisting of coconut-milk-based curry, noodles, and an array of toppings such as hard-boiled eggs, potato sticks, fried garlic, leeks, and spring onions. Both the dish and the toppings are traditionally served in bowls.


It is believed that khow suey spread from Burma to East India during World War II.

MOST ICONIC Khow suey

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03
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Burmese chicken curry, also known as see-pyan, is a traditional curry stew from Myanmar. It's prepared by marinating chicken pieces in a combination of oil, garam masala spices, curry powder, fenugreek, coriander, cumin, and turmeric. The chicken is then cooked in a mix of tomatoes, lemongrass paste, fish sauce, and a curry paste consisting of onions, ginger, garlic, and hot peppers.


The dish is simmered for about half an hour, but it shouldn't get dry. Once done, this chicken curry is typically served with white rice. Burmese chicken curry is a great showcase of Indian and Thai culinary influences – it contains both Indian spices and southeast Asian flavors of fish sauce and lemongrass.

04
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Crowned as the unofficial national dish of Burma, mohinga is a fish and rice noodle soup that can, depending on the region, be enriched with an array of different ingredients by adding them to the soup or using them as a dressing or garnish. When it comes to the origin, various accounts exist, some of them dating as far back to the first century.


By the 19th century, mohinga was regarded as a working-class meal due to its low cost, but over time, it has become so popular that today it can even be purchased as a ready-made soup. Although this fish soup is typically consumed for breakfast, it evolved into an all-day dish that is traditionally sold by street hawkers and roadside sellers.

MOST ICONIC Mohinga

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05

Dessert

MYANMAR and  3 more regions
3.4
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Khao lam or kralan is a unique Southeast Asian dessert consisting of sweet sticky rice, either white or red, steamed in bamboo tubes, popular in Thailand, Myanmar, Cambodia, and Laos. The simplest, original version included only rice mixed with water and salt, but more elaborate interpretations nowadays include the addition of grated coconut, sugar, coconut milk, and red beans.


The rice is mixed with the desired ingredients and placed inside specially prepared bamboo sticks. Coconut milk is added on top of the rice, and then the stick is sealed and carefully placed on a construction over hot coals. This unusual slow-cooking process transforms the rice into a sweet and rich creation, similar to custard or rice pudding. 
06

Noodle Dish

SHAN, Myanmar
n/a
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Meeshay is a traditional noodle dish originating from Myanmar. It consists of rice noodles and a meat-based sauce (usually chicken or pork), along with an array of toppings. The dish has origins with the Chinese Mixian, but over time it became a delicacy of the Shan people living in Eastern Myanmar.


There are several versions of meeshay, but the two main versions are Shan or Mogok meeshay and Mandalay meeshay. The Shan version uses meat cooked in a sauce with onions, rice noodles, rice vinegar, and a dressing of fried peanut oil, chili oil, and soy sauce. 
07
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Ohn no khao swè, meaning noodles with coconut milk, is a traditional dish that is believed to have inspired the creation of Thailand’s khao sai. It consists of boiled egg noodles and pieces of curried chicken smothered in a creamy coconut-milk-and-chicken soup.


The soup is typically thickened with chickpea flour, and it usually comes with an array of different garnishes and condiments. Typical ingredients added to this dish for enhanced flavor and texture include slices of hard-boiled eggs, crispy fried noodles, bean or chickpea fritters, fresh cilantro, green onions, soaked yellow onions, lime or lemon slices, ngapi fish sauce, and red chili flakes. 
08
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Kyay oh is a popular Burmese dish consisting of vermicelli noodles, eggs, and meatballs in a broth made with chicken, fish, or pork. The dish is usually not made at home, as there are a lot of restaurants serving it - usually at very high prices.


Traditionally, kyay oh is served in a copper pot.

MOST ICONIC Kyay oh

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09

Dessert

YANGON, Myanmar
n/a
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Shwe yin aye is a traditional cold dessert, meaning golden heart cooler, hinting at its refreshing nature. Sweet, creamy, and rich, this specialty is made by combining steamed sticky rice, sago or tapioca pearls, tapioca sticks, cendol jelly noodles (often flavored with pandan), agar-agar powder, sugar syrup, and chilled coconut milk.


A slice of plain white bread (either whole or cut into quarters) is often added to the combination before being served with ice cubes or crushed ice. In Myanmar, shwe yin aye is commonly enjoyed as a refreshing summertime dessert, and it is especially popular during Thingyan (Water Festival). 
10

Soup

MYANMAR
n/a
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Samusa is a traditional soup originating from Myanmar. It consists of a flaky samosa pastry that's dunked in a spicy lentil soup and served with shredded cabbage. Although there are many variations on the soup, it's usually prepared with a combination of lentils, black chickpeas, red chili peppers, onions, oil, cabbage, tamarind pulp, vegetable stock, garam masala spices, and coriander.


When served, a samosa is dunked into the soup, which is additionally garnished with coriander, scallions, and lemon or lime wedges. The dish is often prepared and served at street food stalls throughout Myanmar.

11
Dessert
MANDALAY REGION, Myanmar
n/a
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TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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Burmese Food