South-Eastern Asia
Food of Myanmar
The 5 most iconic national dishes of Myanmar — real photos, key ingredients and tasty facts behind every plate.
Asia
Mohinga
Myanmar’s best-known national dish, mohinga is a rice noodle soup in a rich fish broth thickened with toasted rice or chickpea flour. It is deeply savory, aromatic and commonly eaten for breakfast.
Did you know?
Mohinga is widely regarded as the national dish of Myanmar and is sold everywhere from street stalls to tea shops.
Shan noodles
A beloved noodle dish from Shan State, usually made with thin rice noodles topped or tossed with a savory chicken or pork tomato sauce. It is lighter than mohinga and often served with pickled vegetables and broth on the side.
Did you know?
There are both dry and soup versions of Shan noodles, reflecting the food traditions of eastern Myanmar.
Lahpet
Lahpet is fermented tea leaves served as a salad, typically mixed with crunchy beans, nuts, garlic and sesame. Its taste is uniquely earthy, tangy, bitter and crisp all at once.
Did you know?
Myanmar is one of the very few countries where tea is traditionally eaten as well as drunk.
Ohn no khao swè
This creamy coconut chicken noodle soup combines wheat noodles with a curried broth thickened by coconut milk and chickpea flour. It is rich, fragrant and usually brightened with lime and chili.
Did you know?
Ohn no khao swè is often cited as a Burmese precursor to the northern Thai dish khao soi.
Ngapi yè
Ngapi yè is a pungent dip or relish made from fermented fish or shrimp paste, usually eaten with raw and blanched vegetables. Strong, salty and deeply umami, it is a classic accompaniment in many Burmese meals.
Did you know?
Though little known outside Myanmar, ngapi in its many forms is a foundational flavoring across Burmese regional cuisines.