Burmese food

To truly immerse yourself in Burmese food in Myanmar, you must embrace a cuisine shaped by its geography, ethnic diversity, and a mosaic of cultural influences from India, China, and Thailand. As Shanti Travel experts with decades of experience in Myanmar, we’ve discovered that Burmese cuisine is far more than the sum of its dishes: it’s a communal ritual and a vibrant reflection of everyday life.

Burmese food is a lively mixture of regional specialties. Modern Burmese food is commonly distinguished into two broad varieties: coastal and inland. In the coastal areas like Yangon, you’ll find a focus on fish, seafood, and pungent elements such as fermented fish paste (ngapi) and fish sauce. Inland, the cuisine turns toward meats, poultry, beans, and fresh herbs, especially in the Shan and Kachin States. Across the country, rice forms the heart of most meals, always accompanied by a spread of curries, salads, soups (hin-yawe), and an exciting array of condiments.

Hallmarks of Burmese Cuisine

• Essential Ingredients: Burmese kitchens rely on distinct ingredients such as ngapi (fermented seafood paste), lemongrass, chickpea flour, banana heart, peanut oil, and an abundance of fresh herbs. Fish sauce, lime, and chili lend brightness and depth to many recipes.
• Cooking Techniques: Flavors build through the signature technique of frying onion or garlic pastes in oil until caramelized, producing the characteristic glossy curries. Recipes favor harmony over heat, balancing spices rather than overwhelming the palate.
• Communal Eating: Meals are most often shared. Food is served all at once—a central rice bowl surrounded by multiple small dishes, colorful salads, soup, and a selection of condiments to mix and match. Eating together is essential to Burmese hospitality.

Some of our favourite dishes are listed below:

Tea Leaf Salad

One of Myanmar’s most original creations, laphet thoke (tea leaf salad) is a vivid mix of pickled tea leaves, cabbage, tomato, crisp fried beans, roasted peanuts, garlic, lime, chilies, and—often—dried shrimp. Once considered a ceremonial delicacy, it’s now a staple snack or side, especially loved in Shan State. Its flavor is a compelling blend of tangy, earthy, spicy, and crunchy notes, making it unlike anything in neighboring cuisines.

Mohinga

When talking to a local about Burmese food, mohinga will inevitably come up as one of the local favorites. This national dish consists of rice noodles served in a fish broth fragrant with lemongrass, ginger, garlic, and turmeric, thickened with chickpea flour. Further garnished with hard-boiled eggs, crispy fritters, fresh coriander, and often a squeeze of lime, mohinga is traditionally enjoyed for breakfast but can be found any time of day—especially from street stalls.

Coconut Noodle

A beloved alternative to mohinga, ohn no khao swe combines wheat noodles in a rich coconut milk broth with chicken or sometimes fish, flavored with turmeric, ginger, and garlic. Toppings vary, but crispy fried noodles and fresh lime wedges are a must. Like much of Burmese cuisine, it’s a breakfast favorite but equally popular for lunch or dinner.

Local BBQ in Yangon

An unmissable Burmese food experience, especially in the evenings around Yangon, is the lively local barbeque scene. Street stalls and basic restaurants set up tables with dozens of skewers: meats, seafood, and an impressive choice of vegetables (okra, mushrooms, eggplant, and more). Diners select their preferred sticks—sometimes including offal or exotic items—and the staff grills them to order. This is communal eating at its most social, always accompanied by cold drinks and dipping sauces.

Regional & Street Food Highlights

Beyond these staples, regional specialties abound:

• Shan noodles: A gently spicy noodle dish from Shan State, known for its mild peanut-tomato sauce and light toppings.
• Sa tat salads: Crisp, tangy "mix-ins" crafted from everything from green mango to pennywort or ginger.
• Fritters and savory snacks (bun-kyaw, samusa): Bite-sized, deep-fried morsels often served with tea.

Burmese street snacks—sweet or savory—feature ingredients like coconut, rice flour, and chickpeas. Look for delicacies such as mont lone yay baw (glutinous rice balls with jaggery) or mont hin gar (rice cake with fish soup).

Where to eat? Streetside or in restaurants? What is safe and what is not?

Burmese people, like all people in Southeast Asia, love to snack throughout the day—why wouldn’t they with such delicious Burmese food so readily available? You can therefore feast on various curries and soups in small restaurants at any time of the day or buy donuts or Indian breads in the street. Well-cooked dishes usually do not present a hygiene problem. If you are sensitive, avoid meat and raw vegetables and fruits that you have not peeled yourself, and remember to wash your hands thoroughly before meals—this is the best way to avoid getting sick.

Tea, Dining Customs & Etiquette

• Tea is integral: Meals are regularly served with Burmese tea, a symbol of hospitality. Tea shops are social hubs for every walk of life, and sharing a pot is a classic way to linger over snacks or sweets.
• Dining style: Expect to eat with spoon and fork or sometimes your right hand, especially in rustic restaurants. Meals are casual, but respect—especially for elders sharing your table—remains central.

Contact your Shanti Travel Expert who will be more than happy to share with you his/her favourite dishes, must-try restaurants, and tips for safely and deliciously experiencing the full diversity of Burma’s food culture!