Vietnam Beautiful Resorts » » » » » 6 Must Try Dishes in Myanmar
Category : , , , - By Brian Vu - At 10/08/2017 01:11:00 AM - No comment
Tea leaf salad, Nga htamin (fish rice) or sweet cakes are some of must try item of food in Burma.
Lephet Thoke (tea leaf salad): When it comes to the golden land, we cannot ignore the exotic tea leaf salad of this country called lephet thoke. The dish has the main ingredient of fermented tea leaves which then mixed with shredded cabbage, tomato, roasted beans and nuts, chili and garlic.
Nga htamin (fish rice): This dish is made with rice which cooked with turmeric then covered with a layer a crispy fish’s skin and garlic oil. It is usually served with deep – fried pork rinds bringing the distinctive flavors.
Burmese curry: This is the traditional Burmese dish which combines many condiments and ingredients. Pork, beef, mutton, fish and shrimp can all accompany with this special curry. The uniqueness of this dish comes from an incredible sauce made from fish and Balachaung (a condiment of fried onions, shrimp, garlic, ginger and chili).
Moun, bein moun, moun pyit thalet (Burmese sweet cakes): Burmese people usually have breakfast and afternoon tea with sweet snacks. The sweet flavor of these cakes comes from coconut milk, grated coconut, sticky rice and fruits unlike other have the sweetness from sugar. A perfect example of sweet snacks in Burma is Has nwin ma kin, a small cake made of mixture from flour, coconut milk, butter and raisins.
Hto – hpu nwe: This is a kind of food made from a kind of pea planted in Myanmar which then used to cook porridge. Hto hpu nwe is served with a sticky yellow sauce, herbs and chili flakes. You can also add chickens or pork to enhance the flavors.
Nangyi thoke (Burmese fried noodles): Burmese people seem to be addicted with fried dishes in which Nangyi thoke is one of locals’ favorites. Thick noodles are fried then put together with chicken, fish, poached bean sprouts and boiled egg. The ingredients then mixed with bean powder, turmeric and chili to bring the distinctive flavor for the dish.