Myanmar’s food is rich, with fresh local ingredients. Myanmar cuisine is influenced by many other cultures in Southeast Asia.

Burmese Tea Leaf Salad

One of Myanmar’s famous specialties is lephet or Tea Leaf Salad. They are consumed separately or used as raw material for the thoke lephet – the leaf salad. Photo: MultiVerse Advertising.

The bitter tea leaves are mixed with crispy fibers, tomatoes, crispy beans, nuts, a little garlic oil, chili and sliced fresh garlic. This dish can be used for snacks, appetizers or with rice. Photo: Mark Wiens.

Shan’s Rice

The nga htamin dish (rice of fish) is composed of cooked rice with turmeric in a round (or flattened) style, then add fish meat and garlic oil. Rice is usually served with leeks, garlic and green vegetables. Photo: Messy vegetarian cook.

Burmese curry

The curry is the center of this dish, usually made from pork, fish, shrimps, cows or sheep and you will have tons of attractive dishes. Photo: Yourenotfromaroundhere.

Curries are usually served with rice, a salad, a dish of fried vegetables, a small bowl of soup and a large tray of vegetables (raw or boiled), herbs and many types of sauces. Photo: Cambodiatravelforum.

Rice from the tea shop

The Myanmar tea shop is not just a place where you can drink soft drinks with milk tea. You can enjoy many interesting dishes in keeping with the owner’s culture. Photo: CNN.

You can order dishes like traditional noodles or htamin thoke – a rice-based salad. Photo: Asiadmc.

Indian or Islamic tea rooms serve a variety of dishes influenced by Southeast Asian cuisine, such as samosas or medietti (toast with potato curry). Photo: WanderGuts.


In Myanmar, snacks are often served with tea in the morning or afternoon. Their sweetness does not come from sugar but from ingredients such as copra, coconut milk, rice flour, glutinous rice, cassava flour and fruits. Photo: Asiadmc.

Highlights include hsa nwin ma kin (coconut milk powder, ghee butter and raisins), bein moun and moun pyit thalet. Photo: Activetravelmagazines.


Burmese like to eat fried foods. Most sidewalks and tea rooms are fried, like bread. Many noodles are sprinkled with akyaw – fried foods to decorate. Photo: Myanmar Travel Essentials.

Buthi kyaw, a crispy crisp dipping sauce with a sweet and sour sauce made from meat and bean flour is worth a visit. Photo: midday

Shan Tofu Noodles

The dish “Hto-hpu” means “hot tofu” in Burmese. However, this dish does not contain tofu, including a porridge made from bean flour. Photo: Living + Nomads.

This yellow sauce is sprinkled on noodles, add chicken or pork marinated fat, slightly satay. This dish is served with vegetables and broth of salt water. Photo: Alittleadrift.

Nangyi thoke

This is a type of vermicelli consisting of round and thick noodles mixed with chicken, fish, ceilings and boiled eggs. Ingredients were added to grilled peanut powder, turmeric and satay, then mixed by hand and served with salted gherkins, accompanied by a bowl of water. Photo: The indolent cook.


Mohinga is Myanmar’s “unofficial national food”, made from spinach, fish and shallots. This dish is sold on the street, usually at breakfast or late at night. You can add boiled eggs, akyaw, lime and chili powder. Photo: Hsaba.

Shan Noodles

Thick noodles are served with spicy chanterelles, pork or chicken, grilled sesame and garlic oil. This dish is eaten with vegetables and salt. Photo: Flavorverse.

Shan noodles have a relatively simple taste, easy to eat and very tasty. Noodles are also available in a dry version with separate water bowls. Photo: Sanctum Inle Resort