:Burmese cuisine

Burmese cuisine encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with neighboring countries at the confluence of Southeast Asia, East Asia, and South Asia, such as modern-day nations of Thailand, China, and India, respectively.{{Cite book|last=Tan, Desmond, 1966–|title=Burma Superstar : addictive recipes from the crossroads of Southeast Asia|others=Leahy, Kate,, Lee, John, 1971–|year=2017|isbn=9781607749509|edition=First|location=Berkeley|oclc=954719901}}

File:Pickled tea (lahpet).JPG

Burmese cuisine is typified by a wide-ranging array of dishes, including traditional Burmese curries and stews, Burmese salads, accompanied by soups and a medley of vegetables that are traditionally eaten with white rice.{{Cite book|last=Duguid|first=Naomi|url=|title=Burma: Rivers of Flavor|date=2012-11-27|publisher=Random House of Canada|isbn=978-0-307-36217-9|location=|pages=|language=en}} Burmese curries are generally distinguished from other Southeast Asian curries in the former's prominent use of an aromatic trio of garlic, shallots, and ginger (in common with South Asian curries), and the general lack of coconut milk.

Burmese cuisine also features Indian breads as well as noodles, which are fried or prepared in salads and noodle soups, chief among them mohinga. Street food and snack culture has also nurtured the profuse variety of traditional Burmese fritters and modern savory and sweet snacks labeled under the umbrella of mont.

The contrasting flavor profile of Burmese cuisine is broadly captured in the phrase chin ngan sat ({{lang|my|ချဉ်ငန်စပ် }}), which literally means "sour, salty, and spicy."{{Cite book|last=Aye|first=MiMi|url=|title=Mandalay: Recipes and Tales from a Burmese Kitchen|date=2019-06-13|publisher=Bloomsbury Publishing|isbn=978-1-4729-5948-5|location=|pages=|language=en}} A popular Burmese rhyme — "of all the fruit, the mango's the best; of all the meat, the pork's the best; and of all the vegetables, lahpet's (tea leaves are) the best" — sums up the traditional favourites.The traditional rhyme is "A thee ma, thayet; a thar ma, wet; a ywet ma, lahpet" ({{lang|my|အသီးမှာသရက်၊ အသားမှာဝက်၊ အရွက်မှာလက်ဖက်။}}).

History

File:Saya Chone's "Royal Ploughing Ceremony".png, during which the monarch ceremonially ploughs a rice field outside the royal palace, to mark the traditional start of the rice-growing season.]]

Rice is the principal staple in Burmese cuisine, reflecting several millennia of rice cultivation, which first emerged in the country's Chindwin, Ayeyarwady, and Thanlwin river valleys between 11,000 and 5000 BCE.{{Cite book|last1=Topich|first1=William J.|url=|title=The History of Myanmar|last2=Leitich|first2=Keith A.|date=2013|publisher=ABC-CLIO|isbn=978-0-313-35724-4|location=|pages=|language=en}} By 3000 BCE, irrigated rice cultivation flourished in the region, paralleled by the domestication of cattle and pigs by inhabitants.

In addition to rice, tea originated in the borderlands separating Myanmar from China, precipitating a longstanding tradition of tea consumption and the development of pickled tea known as laphet, which continues to play a pivotal role in Burmese ritual culture.{{Cite book|last1=Heiss|first1=Mary Lou|url=|title=The Story of Tea: A Cultural History and Drinking Guide|last2=Heiss|first2=Robert J.|date=2011-03-23|publisher=Potter/Ten Speed/Harmony/Rodale|isbn=978-1-60774-172-5|location=|pages=|language=en}} This longstanding history is reflected in the Burmese language, which is among the few world languages whose word for "tea" is not etymologically traced back to the Chinese word for "tea" (see etymology of tea).

Agrarian settlements were settled by ancestors of Myanmar's modern-day ethnolinguistic groups. From these settlements emerged a succession of Burmese, Mon, Shan, Rakhine-speaking kingdoms and tributary states that now make up contemporary Myanmar. Paddy rice cultivation remains synonymous with the predominantly Buddhist Bamar, Mon, Shan, and Rakhine peoples who inhabit the country's fertile lowlands and plateaus.{{Cite book|last=Seekins|first=Donald M.|url=|title=Historical Dictionary of Burma (Myanmar)|date=2017-03-27|publisher=Rowman & Littlefield|isbn=978-1-5381-0183-4|location=|pages=|language=en}}

Burmese cuisine has been significantly enriched by contact and trade with neighboring kingdoms and countries well into modern times. The Columbian exchange in the 15th and 16th centuries introduced key ingredients into the Burmese culinary repertoire, including tomatoes, chili peppers, peanuts, and potatoes.{{Cite book|last=Cumo|first=Christopher|url=|title=The Ongoing Columbian Exchange: Stories of Biological and Economic Transfer in World History: Stories of Biological and Economic Transfer in World History|date=2015-02-25|publisher=ABC-CLIO|isbn=978-1-61069-796-5|location=|pages=|language=en}} A series of Burmese–Siamese wars between the 16th to 19th centuries resulted in the emergence of Thai-inspired delicacies, including khanon dok, shwe yin aye, mont let hsaung, and Yodaya mont di.{{Cite web|title=မန္တလေးက ခနုံထုပ်|url=http://thevoicemyanmar.com/article/5570-mdl|access-date=2019-11-15|website=The Voice|language=my|archive-date=18 November 2019|archive-url=https://web.archive.org/web/20191118023111/http://thevoicemyanmar.com/article/5570-mdl|url-status=dead}}

File:Hsun laung, Mandalay, Myanmar.JPG receive food alms from a htamanè hawker during their daily alms round (ဆွမ်းလောင်းလှည့်).]]

While record-keeping of pre-colonial culinary traditions is scant, food was and remains deeply intertwined with religious life, especially among Buddhist communities, exemplified in the giving of food alms (dāna), and communal feasts called satuditha and ahlu pwe (အလှူပွဲ). One of the few remaining pre-colonial cookbooks is the Sadawhset Kyan ({{lang|my|စားတော်ဆက်ကျမ်း}}, {{lit|Treatise on Royal Foods}}), written on a palm leaf manuscript in 1866 during the Konbaung dynasty. By the Konbaung dynasty (16th to 19th centuries), elaborate preparations of food played a central role in key court ceremonies (e.g., naming ceremonies, wedding ceremonies, etc.), including as ritual offerings to Hindu and indigenous deities, and as celebratory meals for attendees.{{Cite journal|last=Yi YI|date=1982|title=Life at the Burmese Court under the Konbaung Kings|url=https://www.burmalibrary.org/en/life-at-the-burmese-court-under-the-konbaung-kings|journal=Burma Historical Research Department Silver Jubilee Publication|volume=|pages=|via=|access-date=13 January 2021|archive-date=15 January 2021|archive-url=https://web.archive.org/web/20210115065220/https://www.burmalibrary.org/en/life-at-the-burmese-court-under-the-konbaung-kings|url-status=live}} By the Konbaung period, 126 distinct varieties of rice were cultivated in the country.{{Cite book |last=McGee |first=Joah |title=The Golden Path |publisher=Pariyatti Publishing |year=2015 |isbn=9781681720135 |language=en}}

British rule in Burma between the 19th and 20th centuries led to the establishment of Burmese Indian and Sino-Burmese communities that introduced novel cooking techniques, ingredients, food vocabulary, and fusion dishes that are now considered integral parts of Burmese cuisine.{{cite book|last=Meyer|first=Arthur L.|url=https://archive.org/details/appetizeratlaswo00meye_331|title=The Appetizer Atlas: A World of Small Bites|author2=Jon M. Vann|publisher=John Wiley and Sons|year=2003|isbn=978-0-471-41102-4|page=[https://archive.org/details/appetizeratlaswo00meye_331/page/n293 276]|url-access=limited}} These range from Indian breads such as naan and paratha to Chinese stir frying techniques and ingredients like tofu and soy sauce.

Etiquette and customs

= Dining =

File:Myanma cuisine.jpg

Traditionally, the Burmese eat meals from plates on a low table or daunglan, while sitting on a bamboo mat.{{cite web|url=http://www.myanmar.com/lifestyle/traditional_foods.html|title=Myanmar Traditional Foods|work=Myanmar.com|access-date=4 October 2012|archive-url=https://web.archive.org/web/20121013053108/http://www.myanmar.com/lifestyle/traditional_foods.html|archive-date=13 October 2012|url-status=dead|df=dmy-all}} Dishes are simultaneously served and shared. A traditional meal includes steamed white rice as the main dish accompanied by Burmese curries, a light soup or consommé, and other side dishes, including fried vegetables, Burmese fritters, and ngapi yay gyo (ငါးပိရည်ကျို), a plate of fresh and blanched vegetables served with pickled fish dip. The meal is then finished with a piece of palm sugar or laphet (fermented tea leaves).{{Cite journal|last=Nway Nway Ei|date=2020|title=A Comparative Study of the French and Myanmar Table Manners|url=http://www.mufl.edu.mm/mm/images/pdf/examresults/2020NwayNwayEi88-98.pdf|journal=Mandalay University of Foreign Languages Research Journal|volume=11|pages=|via=|access-date=13 January 2021|archive-date=16 January 2021|archive-url=https://web.archive.org/web/20210116001246/http://www.mufl.edu.mm/mm/images/pdf/examresults/2020NwayNwayEi88-98.pdf|url-status=live}}

Out of respect, the eldest diners are always served first before the rest join in; even when the elders are absent, the first morsel of rice from the pot is scooped and put aside as an act of respect to one's parents, a custom known as u cha ({{lang|my|ဦးချ}}, {{lit|first serve}}).{{cite book|last=Saw Myat Yin|title=Culture Shock! Myanmar: A Survival Guide to Customs and Etiquette|publisher=Marshall Cavendish Corporation|year=2011|isbn=9780761458722|url-access=registration|url=https://archive.org/details/cultureshockmyan0000yins}}

The Burmese traditionally eat with their right hand, forming the rice into a small ball with only the fingertips and mixing this with various morsels before popping it into their mouths. Chopsticks and Chinese-style spoons are used for noodle dishes, although noodle salads are more likely to be eaten with just a spoon. Western-style utensils, especially forks and knives, have gained currency in recent years.

In traditional Burmese eateries, green tea and numerous side dishes are served complimentary alongside the main dishes and rice.{{Cite web |title=A local-style Burmese meal |url=https://www.travelfish.org/beginners_detail/burma_myanmar/32 |access-date=2023-05-29 |website=Travelfish |language=en |archive-date=29 May 2023 |archive-url=https://web.archive.org/web/20230529230739/https://www.travelfish.org/beginners_detail/burma_myanmar/32 |url-status=live }}

= Religious practices =

The country's diverse religious makeup influences its cuisine, as Buddhists and Hindus traditionally avoid beef and Muslims pork. Beef is considered taboo by devout Buddhists and farmers because the cow is highly regarded as a beast of burden.{{cite book|author=Saw Myat Yin|title=Culture Shock!: Myanmar|publisher=Marshall Cavendish Inc.|year=2007|isbn=978-0-7614-5410-6|location=Singapore|page=133}} Vegetarianism is commonly practiced by Buddhists during the three-month Vassa (ဝါတွင်း) between July and October, as well as during Uposatha days, reflected in the Burmese word for "vegetarian," thet that lut (သက်သတ်လွတ်, {{lit|free of killing}}). During this time, devout Buddhists observe eight or more precepts, including fasting rules that restrict food intake to two daily meals (i.e., breakfast and lunch) taken before noon.

= Beef taboo =

The beef taboo is fairly widespread in Myanmar, particularly in the Buddhist community. In Myanmar, beef is typically obtained from cattle that are slaughtered at the end of their working lives (16 years of age) or from sick animals.{{cite book|last=Devendra|first=C.|title=Improvement of livestock production in crop-animal systems in rainfed agro-ecological zones of South-East Asia|author2=Devendra, C.|author3=Thomas, D.|author4=Jabbar, M.A.|author5=Kudo, H.|author6=Thomas, D.|author7=Jabbar, M.A.|author8=Kudo, H.|publisher=ILRI|page=33}} Cattle is rarely raised for meat; 58% of cattle in the country is used for draught animal power. Few people eat beef, and there is a general dislike of beef (especially among the Bamar and Burmese Chinese),{{cite book|last=Gesteland|first=Richard R.|title=Marketing across cultures in Asia|author2=Georg F. Seyk|publisher=Copenhagen Business School Press DK|year=2002|isbn=978-87-630-0094-9|page=156}}{{cite book|author=U Khin Win|title=A century of rice improvement in Burma|publisher=International Rice Research Institute|year=1991|isbn=978-971-22-0024-3|pages=27, 44}} although it is more commonly eaten in regional cuisines, particularly those of ethnic minorities like the Kachin. Buddhists, when giving up meat during the Buddhist (Vassa) or Uposatha days, will forego beef first.{{cite book|last=Simoons|first=Frederick J.|title=Eat not this flesh: food avoidances from prehistory to the present|publisher=Univ of Wisconsin Press|year=1994|isbn=978-0-299-14254-4|page=120}} Butchers tend to be Muslim because of the Buddhist doctrine of ahimsa (no harm).{{cite book|last=Spiro|first=Melford|title=Buddhism and society: a great tradition and its Burmese vicissitudes|publisher=University of California Press|year=1982|isbn=0-520-04672-2|page=46}}

During the country's last dynasty, the Konbaung dynasty, habitual consumption of beef was punishable by public flogging.{{cite book|last=Hardiman|first=John Percy|title=Gazetteer of Upper Burma and the Shan States|publisher=Government of Burma|year=1900|volume=2|pages=93–94}} In 1885, Ledi Sayadaw, a prominent Buddhist monk wrote the Nwa-myitta-sa ({{lang|my|နွားမေတ္တာစာ}}), a poetic prose letter which argued that Burmese Buddhists should not kill cattle and eat beef, because Burmese farmers depended on them as beasts of burden to maintain their livelihoods, that the marketing of beef for human consumption threatened the extinction of buffalo and cattle, and that the practice was ecologically unsound.{{cite book|last=Charney|first=Michael|url=https://archive.org/details/historynaturalre00bank|title=A history of natural resources in Asia: the wealth of nature|publisher=MacMillan|year=2007|isbn=978-1-4039-7736-6|editor=Greg Bankoff, P. Boomgaard|pages=[https://archive.org/details/historynaturalre00bank/page/n252 236]–40|chapter=Demographic Growth, Agricultural Expansion and Livestock in the Lower Chindwin in the Eighteenth and Nineteenth Centuries|url-access=limited}} He subsequently led successful beef boycotts during the colonial era, and influenced a generation of Burmese nationalists in adopting this stance.

On 29 August 1961, the Burmese Parliament passed the State Religion Promotion Act of 1961, which explicitly banned the slaughtering of cattle nationwide (beef became known as todo tha ({{lang|my|တိုးတိုးသား}}); {{Literal translation|hush hush meat}}).{{cite book|last=King|first=Winston L.|title=In the hope of Nibbana: the ethics of Theravada Buddhism|publisher=Pariyatti|year=2001|isbn=978-1-928706-08-3|volume=2|page=295}} Religious groups, such as Muslims, were required to apply for exemption licences to slaughter cattle on religious holidays. This ban was repealed a year later, after Ne Win led a coup d'état and declared martial law in the country.

=Food theories=

In traditional Burmese medicine, foods are divided into two classes: heating ({{lang|my|အပူစာ}}, apu za) or cooling ({{lang|my|အအေးစာ}}, a-aye za), based on their effects on one's body system, similar to the Chinese classification of food. Examples of heating foods include chicken, bitter melon, durian, mango, chocolate, and ice cream. Examples of cooling foods include pork, eggplant, dairy products, cucumbers, and radish.

The Burmese also hold several taboos and superstitions regarding consumption during various occasions in one's life, especially pregnancy. For instance, pregnant women are not supposed to eat chili, due to the belief that it causes children to have sparse scalp hairs.

Cooking techniques

File:20200207 083817 Market Mawlamyaing Myanmar anagoria.jpgBurmese dishes are not cooked with precise recipes. The use and portion of ingredients used may vary, but the precision of timing is of utmost importance.{{cite news|url=https://www.scribd.com/doc/27178426/Burmese-Cuisine-Its-Unique-Style-and-Changes|title=Burmese Cuisine: Its Unique Style and Changes after British Annexation|last=Khin Maung Saw|access-date=4 October 2012|archive-date=27 July 2020|archive-url=https://web.archive.org/web/20200727054817/https://www.scribd.com/doc/27178426/Burmese-Cuisine-Its-Unique-Style-and-Changes|url-status=live}} Burmese dishes may be stewed, boiled, fried, roasted, steamed, baked or grilled, or any combination of the said techniques. Burmese curries use only a handful of spices (in comparison to Indian ones) and use more fresh garlic and ginger.

Regional cuisines

File:Inle dish.jpg, 'fermented' rice kneaded with fish and/or potato with twice-fried Shan tofu, is a popular local dish at Inle Lake.]]

Broadly speaking, Burmese cuisine is divided between the culinary traditions of Upper Myanmar, which is inland and landlocked; and Lower Myanmar, which is surrounded by numerous rivers, river deltas, and the Andaman Sea.{{Cite book|last1=Richmond|first1=Simon|url=|title=Myanmar (Burma)|last2=Eimer|first2=David|last3=Karlin|first3=Adam|last4=Louis|first4=Regis St|last5=Ray|first5=Nick|date=2017|publisher=Lonely Planet|isbn=978-1-78657-546-3|location=|pages=|language=en}} Variations between regional cuisines are largely driven by the availability of fresh ingredients. Myanmar's long coastline has provided an abundant source of fresh seafood, which is particularly associated with Rakhine cuisine.{{Cite web|last=Thaw Kaung|date=2014-05-08|title=Myanmar Food: Traditional and Change|url=https://today-myanmar.com/myanmar-traditional-food/|url-status=live|archive-url=https://web.archive.org/web/20180507053043/http://www.today-myanmar.com:80/myanmar-traditional-food/ |archive-date=7 May 2018 |access-date=2021-01-13|website=TODAY|language=en-US}} Southern Myanmar, particularly the area around Mawlamyaing, is known for its cuisine, as the Burmese proverb goes: "Mandalay for eloquence, Yangon for boasting, Mawlamyaing for food."{{cite news|last=Janssen|first=Peter|date=25 September 2012|title=Good food in Rangoon, seriously|work=Yahoo! 7|url=http://au.totaltravel.yahoo.com/news-opinions/news/a/-/14954956/good-food-in-rangoon-seriously/|url-status=dead|access-date=4 October 2012|archive-url=https://web.archive.org/web/20120927060838/http://au.totaltravel.yahoo.com/news-opinions/news/a/-/14954956/good-food-in-rangoon-seriously/|archive-date=27 September 2012|df=dmy-all}}The traditional Burmese proverb reads မန္တလေးစကား ရန်ကုန်အကြွား မော်လမြိုင်အစား.

Cuisine in Lower Myanmar, including Yangon and Mawlamyaing, makes extensive use of fish and seafood-based products like fish sauce and ngapi (fermented seafood). The cuisine in Upper Myanmar, including the Bamar heartland (Mandalay, Magway, and Sagaing Regions), Shan State, and Kachin States, tends to use more meat, poultry, pulses and beans. The level of spices and use of fresh herbs varies depending on the region; Kachin and Shan curries will often use more fresh herbs.

Fusion Chettiar ({{lang|my|ချစ်တီးကုလား}}) cuisine, originating from Southern Indian cuisine, is also popular in cities.

Dishes and ingredients

{{Main|List of Burmese dishes|List of Ingredients in Burmese cuisine}}

Burmese cuisine incorporates numerous local ingredients that are less frequently used in other Southeast Asian cuisines, among them sour roselle leaves, astringent pennywort leaves, goat, mutton, and dried beans and lentils.{{Cite web |title=Burmese food: A brief introduction |url=https://www.travelfish.org/beginners_detail/burma_myanmar/34 |access-date=2023-05-29 |website=Travelfish |language=en |archive-date=29 May 2023 |archive-url=https://web.archive.org/web/20230529230735/https://www.travelfish.org/beginners_detail/burma_myanmar/34 |url-status=live }}

Because a standardised system of romanisation for spoken Burmese does not exist, pronunciations of the following dishes in modern standard Burmese approximated using IPA are provided (see IPA/Burmese for details).

=Preserved foods=

File:Typical Burmese Meal (29386485528).jpg Myanmar is one of very few countries where tea is not only drunk but eaten as lahpet, pickled tea served with various accompaniments.{{cite web|author=Ma Thanegi|title=A World filled with Tea|url=http://www.myanmar.gov.mm/myanmartimes/no113/myanmartimes6-113/Timeouts/1.htm|url-status=dead|archive-url=https://archive.today/20070927184230/http://www.myanmar.gov.mm/myanmartimes/no113/myanmartimes6-113/Timeouts/1.htm|archive-date=2007-09-27|access-date=2007-04-01|publisher=Myanmar Times vol.6 no.113}}{{cite web|title=The Travelling Gourmet|url=http://www.myanmar.gov.mm/myanmartimes/no37/timeout_4.htm|url-status=dead|archive-url=https://web.archive.org/web/20070927184049/http://www.myanmar.gov.mm/myanmartimes/no37/timeout_4.htm|archive-date=2007-09-27|access-date=2007-04-01|publisher=Myanmar Times no.37}} The practice of eating tea dates in modern-day Myanmar back to prehistoric antiquity, reflecting the legacy of indigenous tribes who pickled and fermented tea leaves inside bamboo tubes, bamboo baskets, plantain leaves and pots.{{Cite book|last=Driem|first=George L. van|url=|title=The Tale of Tea: A Comprehensive History of Tea from Prehistoric Times to the Present Day|date=2019-01-14|publisher=BRILL|isbn=978-90-04-39360-8|location=|pages=|language=en}} Tea leaves are traditionally cultivated by the Palaung people. Pickled tea leaves continue to play an important role in Burmese culture today.

Ngapi ({{lang|my|ငါးပိ}}), a fermented paste made from salted fish or shrimp, is considered the cornerstone of any Burmese traditional meal. It is used to season many soups, salads, curries and dishes, and condiments, imparting a rich umami flavor. The ngapi of Rakhine State contains no or little salt, and uses marine fish. Meanwhile, ngapi made with freshwater fish is common in Ayeyarwady and Tanintharyi regions. Ngapi yay ({{lang|my|ငါးပိရည်}}) is an essential part of Karen and Bamar cuisine, in which a sauce dip of ngapi cooked in various vegetables and spices is served with blanched and fresh vegetables, similar to Thai nam phrik, Indonesian lalab, and Malay ulam. Pickled fish, called ngachin, is also used in Burmese cooking.File:Dried fermented bean cakes.jpg

Shan cuisine traditionally uses fermented beans called pè ngapi ({{lang|my|ပဲငါးပိ}}; {{lit|bean ngapi}}), in lieu of ngapi, to impart umami. Dried bean ngapi chips ({{lang|my|ပဲပုပ်}}; {{lit|spoiled beans}}) are used as condiments for various Shan dishes.{{Cite web|title=ရှမ်းပဲပုပ် ရောင်းလိုအားထက်ဝယ်လိုအားများ – သတင်းများ|url=https://www.myanmartradeportal.gov.mm/my/news/1435|access-date=2021-01-14|website=Myanmar National Trade Portal|language=my|archive-date=14 January 2021|archive-url=https://web.archive.org/web/20210114230334/https://www.myanmartradeportal.gov.mm/my/news/1435|url-status=live}}

Pon ye gyi ({{lang|my|ပုံးရည်ကြီး}}), a thick salty black paste made from fermented beans, is popular in the Bamar heartland. It is used in cooking, especially with pork, and as a salad with peanut oil, chopped onions and red chili. Bagan is an important pon ye gyi producer.{{Cite web|last=|first=|date=2017-04-03|title=ပုံးရည်ကြီးလုပ်ငန်းများ ဈေးကွက်ချဲ့ထွင်ရန် နည်းပညာနှင့်ငွေကြေး အကူအညီပေးမည်|url=https://7day.news/detail?id=93391|url-status=live|archive-url=https://web.archive.org/web/20210116004206/https://7day.news/detail?id=93391 |archive-date=16 January 2021 |access-date=2021-01-14|website=7Day News – ၇ ရက်နေ့စဉ် သတင်း|language=my}}

Burmese cuisine also features a wide variety of pickled vegetables and fruits that are preserved in oil and spices, or in brine and rice wine. The former, called thanat (သနပ်), are similar to South Asian pickles, including mango pickle. The latter are called chinbat (ချဉ်ဖတ်), and include pickles like mohnyin gyin.

= Rice =

File:IMG0039 Burma Mandalay Mahaganda Yon Monastery Rice cooking (7609318972).jpg in Amarapura.]]

The most common staple in Myanmar is steamed rice, called htamin ({{lang|my|ထမင်း}}). Burmese varieties of rice are typically starchier than jasmine or basmati rice. Fragrant, aromatic varieties of white rice, including paw hsan hmwe ({{lang|my|ပေါ်ဆန်းမွှေး}}), are popular. Lower-amylose varieties of glutinous rice, which are called kauk hnyin ({{lang|my|ကောက်ညှင်း}}), also feature in Burmese cuisine, including a purple variety called ngacheik (ငချိပ်). Consumers in the northern highlands (e.g., Shan State) prefer stickier, lower-amylose varieties like {{transliteration|my|kauk hnyin}} and kauk sei, while consumers in lower delta regions preferring higher-amylose varieties like {{transliteration|my|kauk chaw}} and {{transliteration|my|kauk kyan}}.{{Citation|last1=Tun|first1=Ye Tint|title=Diverse Utilization of Myanmar Rice with Varied Amylose Contents|date=2006|publisher=Japanese Society for Tropical Agriculture|language=en|doi=10.11248/jsta1957.50.42|last2=IRIE|first2=Kenji|last3=SEIN|first3=THAN|last4=SHIRATA|first4=Kazuto|last5=TOYOHARA|first5=Hidekazu|last6=KIKUCHI|first6=Fumio|last7=FUJIMAKI|first7=Hiroshi|journal=Japanese Journal of Tropical Agriculture |volume=50 |s2cid=83061804 }} Lower-amylose varieties of rice are commonly used in traditional Burmese snacks called mont. While rice is traditionally eaten plain, flavored versions like buttered rice and coconut rice are commonplace festive staples.{{Cite book|last1=Robert|first1=Claudia Saw Lwin|url=|title=The Food of Myanmar: Authentic Recipes from the Land of the Golden Pagodas|last2=Pe|first2=Win|last3=Hutton|first3=Wendy|date=2014-02-04|publisher=Tuttle Publishing|isbn=978-1-4629-1368-8|location=|pages=|language=en}}

File:Burmese Oiled Glutinous Rice.jpg, glutinous rice seasoned with oil and turmeric, is a popular breakfast food.]]

Htamin gyaw ({{lang|my|ထမင်းကြော်}} {{IPA|my|tʰəmɪ́ɴ dʒɔ̀|}}) – fried rice with boiled peas, sometimes with meat, sausage, and eggs.{{Cite book|last1=Marks|first1=Copeland|title=The Burmese Kitchen: Recipes from the Golden Land|last2=Thein|first2=Aung|date=1994-09-08|publisher=Rowman & Littlefield|isbn=9781590772607|language=en}}
San byok ({{lang|my|ဆန်ပြုတ်}} {{IPA|my|sʰàɴbjoʊʔ|}}) – rice congee with fish, chicken or duck often fed to invalids.
Danbauk ({{lang|my|ဒံပေါက်}} {{IPA|my|dàɴbaʊʔ|}}, from Persian dum pukht) – Burmese-style biryani with either chicken or mutton served with mango pickle, a fresh salad of sliced onions, julienned cabbage, sliced cucumbers, fermented limes and lemons, fried dried chilies, and soup{{Cite web|date=2019-09-12|title=ဒံပေါက် (Biryani)|url=https://www.foodmagazinemyanmar.com/contributors/%E1%80%92%E1%80%B6%E1%80%95%E1%80%B1%E1%80%AB%E1%80%80%E1%80%BA-biryani/|access-date=2020-04-25|website=Food Magazine Myanmar|language=my|archive-date=27 July 2020|archive-url=https://web.archive.org/web/20200727011229/https://www.foodmagazinemyanmar.com/contributors/%E1%80%92%E1%80%B6%E1%80%95%E1%80%B1%E1%80%AB%E1%80%80%E1%80%BA-biryani/|url-status=usurped}}{{Cite web|date=2020-01-03|title=Top 10: Biryani Restaurants in Yangon|url=https://www.mmtimes.com/news/top-10-biryani-restaurants-yangon.html|access-date=2020-04-25|website=The Myanmar Times|archive-date=15 January 2021|archive-url=https://web.archive.org/web/20210115195448/https://www.mmtimes.com/news/top-10-biryani-restaurants-yangon.html|url-status=live}}
Htamin jin ({{lang|my|ထမင်းချဉ်}}‌ {{IPA|my|tʰəmíɴ dʒɪ̀ɴ|}}) – a rice, tomato and potato or fish salad kneaded into round balls dressed and garnished with crisp fried onion in oil, tamarind sauce, coriander and spring onions often with garlic, Chinese chive roots, fried whole dried chili, grilled dried fermented bean cakes ({{transliteration|my|pé bok}}) and fried dried tofu ({{transliteration|my|tohu gyauk kyaw}}) on the side{{Cite web|last=Sofia|date=|title=ထမင်းချဉ် (Shan Traditional Rice Cake)|url=https://www.foodmagazinemyanmar.com/contributors/ထမင္းခ်ဥ္-shan-traditional-rice-cake/|url-status=usurped|archive-url=https://web.archive.org/web/20171218224133/https://www.foodmagazinemyanmar.com/contributors/%E1%80%91%E1%80%99%E1%80%84%E1%80%B9%E1%80%B8%E1%80%81%E1%80%BA%E1%80%A5%E1%80%B9-shan-traditional-rice-cake/|archive-date=2017-12-18|access-date=|website=Food Magazine Myanmar}}
Thingyan rice ({{lang|my|သင်္ကြန်ထမင်း}} {{IPA|my|ðədʒàɴ tʰəmɪ́ɴ|}}) – fully boiled rice in candle-smelt water served with pickled marian plums{{Cite news|last=|first=|date=2017-04-08|title=သင်္ကြန်ထမင်းစားပြီး ရင်အေးကြစေဖို့|language=my|work=မဇ္ဈိမ မာလ်တီမီဒီယာ|url=http://www.mizzimaburmese.com/article/25818|url-status=live|access-date=2018-04-02|archive-date=25 February 2020|archive-url=https://web.archive.org/web/20200225223922/http://www.mizzimaburmese.com/article/25818}}

= Noodles =

File:Rice Noodles Drying - Hsipaw - Myanmar (Burma) (12224458643).jpg.]]

Burmese cuisine uses a wide variety of noodles, which are prepared in soups, salads, or other dry noodle dishes and typically eaten outside of lunch, or as a snack. Fresh, thin rice noodles called mont bat ({{lang|my|မုန့်ဖတ်}}) or mont di ({{lang|my|မုန့်တီ}}), are similar to Thai khanom chin, and feature in Myanmar's national dish, mohinga. Burmese cuisine also has a category of rice noodles of varying sizes and shapes called nan, including nangyi ({{lang|my|နန်းကြီး}}), thick udon-like noodles; nanlat ({{lang|my|နန်းလတ်}}), medium-sized rice noodles; nanthe ({{lang|my|နန်းသေး}}), thinner rice noodles; and nanbya ({{lang|my|နန်းပြား}}), flat rice noodles.{{Cite book|last=|first=|url=http://sealang.net/burmese/|title=Myanmar-English Dictionary|publisher=Myanmar Language Commission|year=1993|isbn=1-881265-47-1|location=|pages=|access-date=14 January 2021|archive-date=25 February 2021|archive-url=https://web.archive.org/web/20210225100714/http://sealang.net/burmese/|url-status=live}} Cellophane noodles, called kyazan ({{lang|my|ကြာဆံ}}, {{Lit|lotus thread}}) and wheat-based noodles called khauk swe ({{lang|my|ခေါက်ဆွဲ}}), are often used in salads, soups, and stir-fries.

File:IMG Shanhkaukswè.JPG

Dry or fried noodle dishes include:

Kat kyi kaik ({{lang|my|ကတ်ကြေးကိုက်}} {{IPA|my|kaʔtɕígaɪʔ|}}, {{lit|bitten with scissors}}) – a southern coastal dish (from the Dawei area) of flat rice noodles with a variety of seafood, land meats, raw bean sprouts, beans and fried eggs, comparable to pad thai{{Cite web|title=တစ်နေ့တခြား လူကြိုက်များလာတဲ့ မြိတ်ဒေသအစားစာ ကတ်ကြေးကိုက်|url=http://www.mizzimaburmese.com/article/53787|access-date=2019-04-08|website=Mizzima Myanmar News and Insight|language=en|archive-date=24 October 2020|archive-url=https://web.archive.org/web/20201024035906/http://www.mizzimaburmese.com/article/53787|url-status=live}}
Meeshay ({{lang|my|မြီးရှည်}} {{IPA|my|mjíʃè|}}) – rice noodles with pork or chicken, bean sprouts, rice flour gel, rice flour fritters, dressed with soy sauce, salted soybean, rice vinegar, fried peanut oil, chilli oil, and garnished with crisp fried onions, crushed garlic, coriander, and pickled white radish/mustard greens
Mont di – an extremely popular and economical fast-food dish where rice vermicelli are either eaten with some condiments and soup prepared from ngapi, or as a salad with powdered fish and some condiments.
Panthay khao swè ({{lang|my|ပန်းသေးခေါက်ဆွဲ}} {{IPA|my|páɴðé kʰaʊʔ sʰwɛ́|}}) – halal egg noodles with a spiced chicken curry. The dish is associated with Panthay community, a group of Burmese Chinese Muslims.{{Cite web|last=|first=|date=|title=ပန်းသေးခေါက်ဆွဲ (Pan Thay Fried Noodle)|url=http://we.com.mm/detail/11008|url-status=live|archive-url=https://web.archive.org/web/20191223191447/http://we.com.mm:80/detail/11008 |archive-date=23 December 2019 |access-date=2021-01-08|website=WE Media|language=my}}
Sigyet khauk swè ({{lang|my|ဆီချက်ခေါက်ဆွဲ}} {{IPA|my|sʰìdʑɛʔ kʰaʊʔ sʰwɛ́|}}) – wheat noodles with duck or pork, fried garlic oil, soy sauce and chopped spring onions. The dish originated from with the Sino-Burmese community{{Cite news|last=|first=|date=|title=ကွေတာလန်းနဲ့ ဆီဥကြော်၊ မြန်မာပြည်က တရုတ်အစားအသောက်များ|language=my|work=BBC News မြန်မာ|url=https://www.bbc.com/burmese/in-depth-47144052|url-status=live|access-date=2021-01-14|archive-date=15 January 2021|archive-url=https://web.archive.org/web/20210115203327/https://www.bbc.com/burmese/in-depth-47144052}}

File:Meeshei.JPG, served with a thin hingyo broth.]]

Noodle soups include:

Mohinga ({{lang|my|မုန့်ဟင်းခါး}} {{IPA|my|mo̰ʊɴhíɰ̃ɡá|}}) – the unofficial national dish, made with fresh thin rice noodles in a fish broth with onions, garlic, ginger, lemon grass and tender banana stem cores, served with boiled eggs, fried fishcake and Burmese fritters{{Cite web|last=|first=|date=2016-04-05|title=မုန့်ဟင်းခါး အကြောင်း သိကောင်းစရာ|url=https://myfoodmyanmar.com/%e1%80%99%e1%80%af%e1%80%94%e1%80%b9%e1%82%94%e1%80%9f%e1%80%84%e1%80%b9%e1%80%b8%e1%80%81%e1%80%ab%e1%80%b8-%e1%80%a1%e1%80%b1%e1%81%be%e1%80%80%e1%80%ac%e1%80%84%e1%80%b9%e1%80%b8-%e1%80%9e%e1%80%ad/|url-status=live|archive-url=https://web.archive.org/web/20180109093622/http://myfoodmyanmar.com:80/%E1%80%99%E1%80%AF%E1%80%94%E1%80%B9%E1%82%94%E1%80%9F%E1%80%84%E1%80%B9%E1%80%B8%E1%80%81%E1%80%AB%E1%80%B8-%E1%80%A1%E1%80%B1%E1%81%BE%E1%80%80%E1%80%AC%E1%80%84%E1%80%B9%E1%80%B8-%E1%80%9E%E1%80%AD |archive-date=9 January 2018 |access-date=2021-01-09|website=MyFood Myanmar|language=my}}
Ohn-no khauk swè ({{lang|my|အုန်းနို့ခေါက်ဆွဲ}} {{IPA|my|ʔóʊɴno̰ kʰaʊʔsʰwɛ́|}}) – curried chicken and wheat noodles in a coconut milk broth. It is comparable to Malaysian laksa and Northern Thai khao soi{{Cite web|last=|first=|date=|title=အရသာပြည့်စုံတဲ့ အုန်းနို့ခေါက်ဆွဲတစ်ပွဲ ဘယ်လို ချက်မလဲ|url=https://www.howtocook.com.mm/recipes/အရသာပြည့်စုံတဲ့-အုန်းနို့ခေါက်ဆွဲတစ်ပွဲ-ဘယ်လို-ချက်မလဲ.html|url-status=live|archive-url=https://web.archive.org/web/20210115093301/https://www.howtocook.com.mm/recipes/%E1%80%A1%E1%80%9B%E1%80%9E%E1%80%AC%E1%80%95%E1%80%BC%E1%80%8A%E1%80%B7%E1%80%BA%E1%80%85%E1%80%AF%E1%80%B6%E1%80%90%E1%80%B2%E1%80%B7-%E1%80%A1%E1%80%AF%E1%80%94%E1%80%BA%E1%80%B8%E1%80%94%E1%80%AD%E1%80%AF%E1%80%B7%E1%80%81%E1%80%B1%E1%80%AB%E1%80%80%E1%80%BA%E1%80%86%E1%80%BD%E1%80%B2%E1%80%90%E1%80%85%E1%80%BA%E1%80%95%E1%80%BD%E1%80%B2-%E1%80%98%E1%80%9A%E1%80%BA%E1%80%9C%E1%80%AD%E1%80%AF-%E1%80%81%E1%80%BB%E1%80%80%E1%80%BA%E1%80%99%E1%80%9C%E1%80%B2.html |archive-date=15 January 2021 |access-date=2021-01-14|website=How to Cook|language=my}}
Kyay oh ({{lang|my|ကြေးအိုး}} {{IPA|my|tʃé ʔó|}}) – rice noodles in a broth of pork offal and egg, traditionally served in copper pot{{Cite web|last=Gross|first=Matt|date=2012-09-20|title=Burma Blossoms|url=https://www.afar.com/magazine/burma-blossoms|url-status=live|archive-url=https://web.archive.org/web/20130115141158/http://www.afar.com:80/magazine/burma-blossoms |archive-date=15 January 2013 |access-date=2021-01-14|website=AFAR|language=en}}
Kawyei khao swè ({{lang|my|ကော်ရည်ခေါက်ဆွဲ}} {{IPA|my|kɔ̀ jè kʰaʊʔ sʰwɛ́|}}) – noodles and duck (or pork) curried with five-spice powder in broth with eggs, comparable to Singaporean/Malaysian lor mee{{Cite web|last=|first=|date=|title=ဘဲသား ကော်ရည်ခေါက်ဆွဲ|url=https://www.wutyeefoodhouse.com/?p=2915|url-status=live|archive-url=https://web.archive.org/web/20120705030349/http://www.wutyeefoodhouse.com:80/?p=2915 |archive-date=5 July 2012 |access-date=2021-01-14|website=Wutyee Food House|language=my}}
Mi swan ({{lang|my|မြူစွမ်}} {{IPA|my|mjù swàɴ|}}) – thin wheat noodles, known as misua in Singapore and Malaysia. It is a popular option for invalids, usually with chicken broth.
Shan khauk swé ({{lang|my|ရှမ်းခေါက်ဆွဲ}} {{IPA|my|ʃáɴ kʰaʊʔsʰwɛ́|}}) – rice noodles with chicken or minced pork, onions, garlic, tomatoes, chili, crushed roasted peanuts, young snowpea vine, served with tofu fritters, and pickled mustard greens{{Cite web|last=Thiha Htun|date=2 August 2017|title=ရှမ်းခေါက်ဆွဲကို ကိုယ်တိုင်လုပ်စားကြမယ်|url=https://www.duwun.com.mm/lifestyle/food-recipe/7083009|url-status=live|archive-url=https://web.archive.org/web/20210114152642/https://www.duwun.com.mm/lifestyle/food-recipe/7083009 |archive-date=14 January 2021 |access-date=2021-01-14|website=Duwun|language=my}}

= Salads =

File:Samosa salad.jpg

Burmese salads ({{lang|my|အသုပ်}}; transliterated athoke or athouk) are a diverse category of indigenous salads in Burmese cuisine. Burmese salads are made of cooked and raw ingredients that are mixed by hand to combine and balance a wide-ranging array of flavors and textures. Burmese salads are eaten as standalone snacks, as side dishes paired with Burmese curries, and as entrees.File:Thayet chin thouk.JPG

Lahpet thoke ({{lang|my|လက်ဖက်သုပ်}} {{IPA|my|ləpʰɛʔ ðoʊʔ|}}) – a salad of pickled tea leaves with fried peas, peanuts and garlic, toasted sesame, fresh garlic, tomato, green chili, crushed dried shrimps, preserved ginger and dressed with peanut oil, fish sauce and lime
Gyin thoke ({{lang|my|ချင်းသုပ်}}‌ {{IPA|my|dʒɪ́ɰ̃ ðoʊʔ|}}) – a salad of pickled ginger with sesame seeds
Khauk swè thoke ({{lang|my|ခေါက်ဆွဲသုပ်}} {{IPA|my|kʰaʊʔsʰwɛ́ ðoʊʔ|}}) – wheat noodle salad with dried shrimps, shredded cabbage and carrots, dressed with fried peanut oil, fish sauce and lime
Let thoke son ({{lang|my|လက်သုပ်စုံ}} {{IPA|my|lɛʔ θoʊʔzòʊɴ|}}) – similar to htamin thoke with shredded green papaya, shredded carrot, ogonori sea moss and often wheat noodles
Nan gyi thoke ({{lang|my|နန်းကြီးသုပ်}} {{IPA|my|náɰ̃dʒí ðoʊʔ|}}) or Mandalay mont di, thick rice noodle salad with chickpea flour, chicken, fish cake, onions, coriander, spring onions, crushed dried chilli, dressed with fried crispy onion oil, fish sauce and lime{{Cite web|last=|first=|date=19 August 2018|title=နန်းကြီးသုပ် ပြုလုပ်နည်း|url=https://myfoodmyanmar.com/myanmar-nan-gyi-noodle-salad/|url-status=live|archive-url=https://web.archive.org/web/20180821090736/http://myfoodmyanmar.com:80/myanmar-nan-gyi-noodle-salad/ |archive-date=21 August 2018 |access-date=2021-01-14|website=MyFood Myanmar|language=my}}
Samusa thoke ({{lang|my|စမူဆာသုပ်}} {{IPA|my|səmùsʰà ðoʊʔ|}}) – samosa salad with onions, cabbage, fresh mint, potato curry, masala, chili powder, salt and lime{{Cite web|last=|first=|date=|title=စမူဆာသုပ်‌|url=http://we.com.mm/detail/10794|url-status=live|archive-url=https://web.archive.org/web/20210111072954/http://we.com.mm/detail/10794 |archive-date=11 January 2021 |access-date=2021-01-09|website=WE|language=my}}
Kya zan thoke – glass vermicelli salad with boiled prawn julienne and mashed curried duck eggs and potatoes

= Curries =

File:Danu traditional meal.jpg-style meal featuring a curry broth, rice disks, and a requisite plate of blanched vegetables and dip.]]

Burmese curry refers to a diverse array of dishes in Burmese cuisine that consist of protein or vegetables simmered or stewed in an base of aromatics. Burmese curries generally differ from other Southeast Asian curries (e.g., Thai curry) in that Burmese curries make use of dried spices, in addition to fresh herbs and aromatics, and are often milder.{{Cite web|title=Burmese curry restaurants|url=https://www.austinbushphotography.com/blog/blog/burmese-curry-restaurants.html|access-date=2021-01-08|website=Austin Bush|date=5 December 2012 |language=en-US|archive-date=9 January 2021|archive-url=https://web.archive.org/web/20210109223207/https://www.austinbushphotography.com/blog/blog/burmese-curry-restaurants.html|url-status=live}} The most common variety of curry is called sibyan ({{lang|my|ဆီပြန်}}; {{Literal translation|oil returns}}), which is typified by a layer of oil that separates from the gravy and meat after cooked. Pork, chicken, goat, shrimp, and fish are commonly prepared in Burmese curries.

Pork sibyan ({{lang|my|ဝက်သားဆီပြန်}}) – classic Burmese curry with fatty cuts of pork{{Cite web|last=|first=|date=2015-12-11|title=ဝက်သားသုံးထပ်သား ဆီပြန်ဟင်း|url=https://myfoodmyanmar.com/pork-belly-dish/|url-status=live|archive-url=https://web.archive.org/web/20210110013754/https://myfoodmyanmar.com/pork-belly-dish/ |archive-date=10 January 2021 |access-date=2021-01-08|website=MyFood Myanmar|language=my}}
Chicken sibyan ({{lang|my|ကြက်သားဆီပြန်}}) – the classic Burmese curry, served with a thick gravy of aromatics
Bachelor's chicken curry ({{lang|my|ကြက်ကာလသားချက်}}) – a red and watery chicken curry cooked with calabash{{Cite web|last=|first=|date=|title=Bachelor's Chicken Curry|url=https://theburmalicious.com/2015/12/08/chicken-bachelor-curry-kyetthar-karlathar-hinn/|url-status=dead|archive-url=https://web.archive.org/web/20201030053207/https://theburmalicious.com/2015/12/08/chicken-bachelor-curry-kyetthar-karlathar-hinn/|archive-date=2020-10-30|access-date=2021-01-08|website=Burmalicious}}
Goat hnat ({{lang|my|ဆိတ်သားနှပ်}}) – a braised goat curry spiced with masala, cinnamon sticks, bay leaf, and cloves{{Cite web|last=|first=|date=|title=မဆလာနံ့သင်းသင်း ဆိတ်သားဟင်းတစ်ခွက်|url=https://www.howtocook.com.mm/recipes/မဆလာနံ့သင်းသင်း-ဆိတ်သားဟင်းတစ်ခွက်.html|url-status=live|archive-url=https://web.archive.org/web/20210109163604/https://www.howtocook.com.mm/recipes/%E1%80%99%E1%80%86%E1%80%9C%E1%80%AC%E1%80%94%E1%80%B6%E1%80%B7%E1%80%9E%E1%80%84%E1%80%BA%E1%80%B8%E1%80%9E%E1%80%84%E1%80%BA%E1%80%B8-%E1%80%86%E1%80%AD%E1%80%90%E1%80%BA%E1%80%9E%E1%80%AC%E1%80%B8%E1%80%9F%E1%80%84%E1%80%BA%E1%80%B8%E1%80%90%E1%80%85%E1%80%BA%E1%80%81%E1%80%BD%E1%80%80%E1%80%BA.html |archive-date=9 January 2021 |access-date=2021-01-08|website=How to Cook|language=my}}
Nga thalaut paung ({{lang|my|ငါးသလောက်ပေါင်း}} {{IPA|my|ŋəθəlaʊʔbáʊɴ|}}) – a curry of hilsa fish and tomatoes, which is slowly simmered to melt the fish bones{{Cite web|last=|first=|date=|title=လျှာရင်းမြက်စေမယ့် နူးနူးအိအိ ငါးသလောက်ပေါင်း|url=https://www.howtocook.com.mm/recipes/လျှာရင်းမြက်စေမယ့်-နူးနူးအိအိ-ငါးသလောက်ပေါင်း.html|url-status=live|archive-url=https://web.archive.org/web/20210109170106/https://www.howtocook.com.mm/recipes/%E1%80%9C%E1%80%BB%E1%80%BE%E1%80%AC%E1%80%9B%E1%80%84%E1%80%BA%E1%80%B8%E1%80%99%E1%80%BC%E1%80%80%E1%80%BA%E1%80%85%E1%80%B1%E1%80%99%E1%80%9A%E1%80%B7%E1%80%BA-%E1%80%94%E1%80%B0%E1%80%B8%E1%80%94%E1%80%B0%E1%80%B8%E1%80%A1%E1%80%AD%E1%80%A1%E1%80%AD-%E1%80%84%E1%80%AB%E1%80%B8%E1%80%9E%E1%80%9C%E1%80%B1%E1%80%AC%E1%80%80%E1%80%BA%E1%80%95%E1%80%B1%E1%80%AB%E1%80%84%E1%80%BA%E1%80%B8.html |archive-date=9 January 2021 |access-date=2021-01-08|website=How to Cook|language=my}}
Egg curry ({{lang|my|ဘဲဥချဥ်ရည်ဟင်း}}) – a sour curry made with hardboiled duck or chicken eggs, cooked in tamarind paste and mashed tomatoes

= Soups =

File:Dunt-dalun chin-yei 1760.JPG

In Burmese cuisine, soups typically accompany meals featuring both rice and noodles, and are paired accordingly to balance contrasting flavors. Lightly flavored soups, called {{transliteration|my|hin gyo}} ({{lang|my|ဟင်းချို}}) are served with saltier dishes, while sour soups, called {{transliteration|my|chinyay hin}} ({{lang|my|ချဉ်ရည်ဟင်း}}), are paired with rich, fatty Burmese curries.

Thizon chinyay ({{lang|my|သီးစုံချဉ်ရည်}} {{IPA|my|θízòʊɴ tʃìɴjè|}}, {{lit|sour soup of assorted vegetables}}), cooked with drumstick, lady's finger, eggplant, green beans, potato, onions, ginger, dried chilli, boiled eggs, dried salted fish, fish paste and tamarind, is an elevated version of chinyay hin, and served during festive occasions.

= Other grains and breads =

File:Palatha, Myanmar.jpg

Indian breads are commonly eaten for breakfast or teatime in Myanmar. Palata ({{lang|my|ပလာတာ}}), also known as htattaya (ထပ်တစ်ရာ), a flaky fried flatbread related to Indian paratha, is often eaten with curried meats or as dessert with sprinkled sugar,{{Cite web|last=|first=|date=|title=ကြက်သား ပလာတာ|url=http://www.wutyeefoodhouse.com/?p=1680|url-status=live|archive-url=https://web.archive.org/web/20130907154115/http://www.wutyeefoodhouse.com/?p=1680 |archive-date=7 September 2013 |access-date=2021-01-14|website=Wutyee Food House|language=my}} while nanbya ({{lang|my|နံပြား}}), a baked flatbread, is eaten with any Indian dishes. Other favorites include aloo poori ({{lang|my|အာလူးပူရီ}}), chapati (ချပါတီ), and appam (အာပုံ).{{Cite web|title=လှည်းတန်းတစ်ဝိုက်မုန့်စားကြမယ်|url=https://yangonlife.com.mm/mm/article/62410|access-date=2021-01-14|website=Yangon Life|language=my|archive-date=14 January 2021|archive-url=https://web.archive.org/web/20210114235138/https://yangonlife.com.mm/mm/article/62410|url-status=dead}}{{Cite book|last=Travel|first=D. K.|url=|title=DK Eyewitness Myanmar (Burma) Travel Guide|date=2016-09-20|publisher=Penguin|isbn=978-1-4654-5982-4|location=|pages=|language=en}}

File:Cha-om omelette 1532 (2).JPG]]

Other dishes include:

Burmese tofu ({{lang|my|ရှမ်းတို့ဟူး}} {{IPA|my|ʃáɴ tòhú|}}) – a tofu of Shan origin made from chickpea flour, eaten as fritters, in a salad, or in porridge forms
A sein kyaw ({{lang|my|အစိမ်းကြော်}} {{IPA|my|ʔəséɪɴdʒɔ̀|}}) – cabbage, cauliflower, carrot, green beans, baby corn, corn flour or tapioca starch, tomatoes, squid sauce{{Cite web|last=|first=|date=|title=အစိမ်းကြော် ပူပူလေး ကြော်စားကြရအောင်|url=http://we.com.mm/detail/2898|url-status=live|archive-url=https://web.archive.org/web/20180710020525/http://we.com.mm:80/detail/2898 |archive-date=10 July 2018 |access-date=2021-01-14|website=WE|language=my}}
Ngapi daung ({{lang|my|ငါးပိထောင်း}}) – a spicy Rakhine-style condiment made from pounded ngapi and green chili
Nga baung htoke ({{lang|my|ငါးပေါင်းထုပ်}} {{IPA|my|ŋəbáʊɴ doʊʔ|}}) – a Mon-style steamed parcel of mixed vegetables and prawns, wrapped in morinda and banana leaves{{Cite web|title=သထုံငါးပေါင်းထုပ်နှင့် ထမင်းဝါ|url=https://www.mdn.gov.mm/my/sthunngpengthupnng-thmngw|access-date=2021-01-14|website=MDN – Myanmar DigitalNews|language=my|archive-date=16 January 2021|archive-url=https://web.archive.org/web/20210116013059/https://www.mdn.gov.mm/my/sthunngpengthupnng-thmngw|url-status=live}}
Wet tha chin ({{lang|my|ဝက်သားချဉ်}} {{IPA|my|wɛʔ θə dʑɪ̀ɴ|}}) – Shan-style preserved minced pork in rice{{Cite web|title=("၀" အစီအစဉ်) "အစားအစာ" ရှမ်းဝက်သားချဉ်ပြုလုပ်နည်းနဲ့ကြက်သားချဉ်စော်ခါးသီးဟင်းရည်|url=https://www.mrtv.gov.mm/mm/radioprogram-4445|access-date=2021-01-14|website=Myanma Radio and Television|language=my|archive-date=14 January 2021|archive-url=https://web.archive.org/web/20210114152644/https://www.mrtv.gov.mm/mm/radioprogram-4445|url-status=live}}

= Snacks =

File:Ponnagyun (6212423604).jpg selling an assortment of fritters and mont to passersby.]]

Burmese cuisine has a wide variety of traditional snacks called mont, ranging from sweet desserts to savory food items that are steamed, baked, fried, deep-fried, or boiled. Traditional Burmese fritters, consisting of vegetables or seafood that have been battered and deep-fried, are also eaten as snacks or as toppings.{{Cite book|last=Kime|first=Tom|url=|title=Asian Bites: A Feast of Flavors from Turkey to India to Japan|date=2008-02-18|publisher=Penguin|isbn=978-0-7566-4326-3|location=|pages=|language=en}}

Savory snacks include:

Hpet htok ({{lit|leaf wrap}}, {{lang|my|ဖက်ထုပ်}} {{IPA|my|pʰɛʔtʰoʊʔ|}}) – meat, pastry paper, ginger, garlic, pepper powder, and salt. Usually served with soup or noodles.
Samusa ({{lang|my|စမူဆာ}} {{IPA|my|səmùzà|}}) – Burmese-style samosa with mutton and onions served with fresh mint, green chilli, onions and lime
Burmese pork offal skewers ({{lang|my|ဝက်သား တုတ်ထိုး}} {{IPA|my|wɛʔθá doʊʔtʰó|}}) – pork offal cooked in light soy sauce, and eaten with raw ginger and chili sauce.
Htamane ({{lang|my|ထမနဲ}} {{IPA|my|tʰəmənɛ́|}}) – dessert made from glutinous rice, shredded coconuts and peanuts

Sweet snacks include:

Mont let hsaung ({{lang|my|မုန့်လက်ဆောင်း}} {{IPA|my|mo̰ʊɴlɛʔsʰáʊɴ|}}) – tapioca or rice noodles, glutinous rice, grated coconut and toasted sesame with jaggery syrup in coconut milk{{Cite web|title=မုန့်လက်ဆောင်း|url=http://yangonlife.com.mm/mm/article/16039|access-date=26 March 2019|website=Yangon Life|archive-date=26 March 2019|archive-url=https://web.archive.org/web/20190326204801/http://yangonlife.com.mm/mm/article/16039|url-status=dead}}
Sanwin makin ({{lang|my|ဆနွင်းမကင်း}} {{IPA|my|sʰà.nwɪ́ɴ məgɪ́ɴ|}}) – semolina cake with raisins, walnuts and poppy seeds
Shwe yin aye ({{lang|my|ရွှေရင်အေး}} {{IPA|my|ʃwè jɪ̀ɴ ʔé|}}) – agar jelly, tapioca and sago in coconut milk
Pathein halawa ({{lang|my|ပုသိမ်ဟာလဝါ}} {{IPA|my|pəθèɪɴ ha̰ləwà|}}) – a sticky sweetmeat made of glutinous rice, butter, coconut milk,{{Cite web|title=မြန်မာ့ ရိုးရာ စားစရာ ပုသိမ် ဟလဝါ|url=http://myawady.net.mm/index.php/articles/item/1025-2017-08-14-10-08-51|access-date=2019-11-15|website=မြဝတီ|language=my}}{{Dead link|date=March 2023 |bot=InternetArchiveBot |fix-attempted=yes }} inspired by Indian halwa
Hpaluda ({{lang|my|ဖာလူဒါ}} {{IPA|my|pʰàlùdà|}}) – rose water, milk, coconut jelly, coconut shavings, sometimes served with egg custard and ice cream, similar to Indian falooda
Ngapyaw baung ({{lang|my|ငှက်ပျောပေါင်း}}) – A Mon-style dessert of bananas stewed in milk and coconut, and garnished with black sesame{{Cite web|title=အုန်းနို့ငှက်ပျောပေါင်း|url=https://yangonlife.com.mm/mm/article/18891|access-date=2021-01-14|website=Yangon Life|language=my|archive-date=15 January 2021|archive-url=https://web.archive.org/web/20210115165446/https://yangonlife.com.mm/mm/article/18891|url-status=dead}}
Saw hlaing mont ({{lang|my|စောလှိုင်မုန့်}}) – a Rakhine-style baked sweet, made from millet, raisins, coconut and butter

=Fruits and fruit preserves=

File:2016 Rangun, Ulica Old Yay Tar Shay, Stoiska z jedzeniem (04).jpg

Myanmar has a wide range of fruits, mostly of tropical origin. Fruit is commonly eaten as a snack or dessert. While most fruits are eaten fresh, a few, including jengkol, are boiled, roasted or otherwise cooked. Popular fruits include banana, mango, watermelon, papaya, jujube, avocado, pomelo, and guava.{{Cite web|title=DATA ANALYSIS OVERVIEW OF THE FRUIT SECTOR IN MYANMAR|url=https://www.fftc.org.tw/en/publications/main/2008|archive-url=https://web.archive.org/web/20210115121618/https://www.fftc.org.tw/en/publications/main/2008|url-status=dead|archive-date=15 January 2021|access-date=2021-01-14|website=Food and Fertilizer Technology Center|language=en}} Others include marian plum, mangosteen, sugar-apple, rambutan, durian, jackfruit, lychee, and pomegranate. Some fruits, including green mangoes, plums, and guavas, are traditionally eaten before they ripen, often mixed with chili powder and salt.

Burmese fruit preserves, called yo ({{lang|my|ယို}}), are also commonly eaten as standalone snacks. Common ones include fruit preserves made from fig, jujube, marian plum, citrus, mango, pineapple, and durian.

300 cultivars of mango are grown in Myanmar, including seintalon ({{lang|my|စိန်တစ်လုံး}}, {{Lit|one diamond}}), Ma Chit Su ({{lang|my|မချစ်စု}}), and mya kyauk ({{lang|my|မြကျောက်}}, {{Lit|emerald stone}}).{{Cite journal |last1=Kyaing |first1=May Sandar |last2=Thandar |first2=San |last3=Myint |first3=Moe Moe |last4=Wai |first4=Khaing Phyo |last5=Htwe |first5=Honey Thet Paing |last6=Nyein |first6=Chan Myae |last7=Han |first7=Jeung-Sul |last8=Naing |first8=Aung Htay |date=March 2023 |title=Characterization of Fruit Quality Traits and Biochemical Properties in Different Myanmar Mango Cultivars during Ripening Stages |journal=International Journal of Plant Biology |language=en |volume=14 |issue=1 |pages=14–27 |doi=10.3390/ijpb14010002 |issn=2037-0164|doi-access=free }} 13 species of banana are locally cultivated in Myanmar, including the following cultivars:{{Cite journal |date=November 2004 |title=Current situation of banana R&D in Myanmar |journal=Advancing Banana and Plantain R&D in Asia and the Pacific |volume=13 |pages=97–99}}

red - locally called shweni ({{lang|my|ရွှေနီ}}, {{Lit|golden red}})
Dwarf Cavendish - locally called htawbat ({{lang|my|သီးမွှေး}}, {{Lit|fragrant fruit}})
Mysore - locally called Rakhine ({{lang|my|ရခိုင်}}), sweet and rounder in shape
Latundan - locally called htawbat ({{lang|my|ထောပတ်}}, {{Lit|butter}})

Beverages

File:Estado Shan, varios 10.jpg

Tea is the national drink of Myanmar, reflecting the influence of Buddhism and its views on temperance.{{Cite book|last=Schweitzer|first=Sharon|url=|title=Access to Asia: Your Multicultural Guide to Building Trust, Inspiring Respect, and Creating Long-Lasting Business Relationships|date=2015-04-07|publisher=John Wiley & Sons|isbn=978-1-118-91902-6|location=|pages=|language=en}} Tea is central to Burmese dining culture; complimentary green tea is customarily served to diners at restaurants and teashops alike.{{Cite web|date=2016-02-04|title=Drinking and Eating Burmese Tea|url=https://matcha-tea.com/matcha/drinking-and-eating-burmese-tea|access-date=2019-03-13|website=Matcha-Tea.com|language=en-US|archive-date=30 November 2020|archive-url=https://web.archive.org/web/20201130224138/https://matcha-tea.com/matcha/drinking-and-eating-burmese-tea|url-status=live}} Various liquid concoctions made from fruits and coconut milk, including sugarcane juice, and mont let hsaung ({{lang|my|မုန့်လက်ဆောင်း}}) are also popular.{{cite news|date=15 April 2016|title=မုန့်လက်ဆောင်း|language=my|work=Yangon Life|url=https://yangonlife.com.mm/mm/article/16039|access-date=14 January 2021|archive-date=16 July 2019|archive-url=https://web.archive.org/web/20190716092602/https://yangonlife.com.mm/mm/article/16039|url-status=dead}} Indigenous fermented drinks like palm wine are also found across the country. During a traditional Burmese meal, drinks are not often served; instead, the usual liquid refreshment is a light broth or consommé served from a communal bowl.

= Burmese tea =

File:Myanmar Tea House Food.jpg.]]

Plain green tea, yay nway gyan ({{lang|my|ရေနွေးကြမ်း}}, {{Lit|crude tea water}}), is a popular form of tea drunk in Myanmar. Tea leaves are traditionally cultivated in Shan State and Kachin State. Milk tea, called laphet yay cho (လက်ဖက်ရည်ချို), made with strongly brewed black tea leaves, and sweetened with a customized ratio of condensed milk and evaporated milk, is also popular.{{Cite web|date=2018-01-30|title=Coffee and tea connect daily life of the locals|url=https://www.mmtimes.com/news/coffee-and-tea-connect-daily-life-locals.html|access-date=2021-01-16|website=The Myanmar Times|archive-date=22 January 2021|archive-url=https://web.archive.org/web/20210122045019/https://www.mmtimes.com/news/coffee-and-tea-connect-daily-life-locals.html|url-status=dead}}

= Alcohol =

File:Shweyin-aye.JPG is a popular and refreshing dessert]]

Palm wine, called htan yay ({{lang|my|ထန်းရည်}}), made from the fermented sap of the toddy palm, is traditionally consumed in rural parts of Upper Myanmar{{Cite web|date=2018-05-25|title=I toddy you so|url=https://www.mmtimes.com/news/i-toddy-you-so.html|access-date=2021-01-16|website=The Myanmar Times|archive-date=22 January 2021|archive-url=https://web.archive.org/web/20210122174408/https://www.mmtimes.com/news/i-toddy-you-so.html|url-status=live}} Ethnic communities, including the Kachin and Shan, also brew local moonshines.{{Cite web|title=Shan moonshine maker captures the Kachin spirit|url=https://myanmarmix.com/en/articles/shan-moonshine-maker-captures-the-kachin-spirit|access-date=2021-01-16|website=Myanmar Mix|language=en|archive-date=21 January 2021|archive-url=https://web.archive.org/web/20210121042500/https://myanmarmix.com/en/articles/shan-moonshine-maker-captures-the-kachin-spirit|url-status=live}} Several ethnic minorities traditionally brew alcoholic beverages using rice or glutinous rice called {{Interlanguage link|khaung|lt=|my|ခေါင်ရည်|WD=}} ({{lang|my|ခေါင်ရည်}}).{{Cite web|title=Chin State|url=https://www.myanmore.com/chin-state/|access-date=2021-01-16|website=MYANMORE|date=26 July 2020 |language=en-US|archive-date=29 January 2021|archive-url=https://web.archive.org/web/20210129104524/https://www.myanmore.com/chin-state/|url-status=live}} The khaung of the Chin peoples is brewed using millet seeds. Locally brewed beers include Irrawaddy, Mandalay, Myanmar, and Tiger.

Food establishments

= Restaurants =

Dine-in restaurants that serve steamed rice with traditional Burmese curries and dishes are called htamin hsaing ({{lang|my|ထမင်းဆိုင်}}; {{Literal translation|rice shop}}). At traditional curry shops, soup is typically served complimentary, alongside pickled and raw vegetables, chutneys and various seasonings.

= Tea shops =

File:Outdoor café, Yangon, Myanmar.jpgDuring British rule in Burma, Burmese Indians introduced tea shops to the country, first known as kaka hsaing, which later evolved into teashops called laphet yay hsaing ({{lang|my|လက်ဖက်ရည်ဆိုင်}}) or kaphi (ကဖီး), the latter word from French café. Burmese tea shop culture emerged from a combination of British, Indian, and Chinese influences throughout the colonial period.{{Cite web|last=|first=|date=2018-06-21|title=Myanmar's Evolving Tea Culture|url=https://www.myanmarinsider.com/myanmars-evolving-tea-culture/|url-status=live|archive-url=https://web.archive.org/web/20180625202147/http://www.myanmarinsider.com:80/myanmars-evolving-tea-culture |archive-date=25 June 2018 |access-date=2021-01-16|website=Myanmar Insider|language=en-US}} Teashops are prevalent across the country, forming an important part of communal life.{{Cite web|last=|first=|date=2015-10-05|title=The Rich Culture and Tradition of Tea in Myanmar|url=https://multiverseadvertising.com/the-rich-culture-and-tradition-of-tea-in-myanmar/|url-status=live|archive-url=https://web.archive.org/web/20210122191054/https://multiverseadvertising.com/the-rich-culture-and-tradition-of-tea-in-myanmar/ |archive-date=22 January 2021 |access-date=2021-01-16|website=MVA|language=en-US}} Typically open throughout the day, some Burmese tea shops cater to locals, long distance drivers and travellers alike. The Burmese typically gather in tea shops to drink milk tea served with an extensive array of snacks and meals.

= Street food =

File:Street food (5089664128).jpg.]]Street food stalls and hawkers are a feature of the Burmese urban landscape, especially in major cities like Yangon.{{Cite book|last1=Kraig|first1=Bruce|url=|title=Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture|last2=Ph.D|first2=Colleen Taylor Sen|date=2013-09-09|publisher=ABC-CLIO|isbn=978-1-59884-955-4|location=|pages=|language=en}} Burmese salads, snacks, and fritters are especially popular street foods.{{Cite web|date=2019-06-14|title=Top 10: Street Foods|url=https://www.mmtimes.com/news/top-10-street-foods.html|access-date=2021-01-16|website=The Myanmar Times|archive-date=31 October 2022|archive-url=https://web.archive.org/web/20221031154648/https://www.mmtimes.com/news/top-10-street-foods.html|url-status=dead}} In recent years, some major cities have clamped down on street food vendors. In 2016, Yangon banned the city's 6,000 street vendors from selling food on major thoroughfares, and relocated them to formal night markets set up by the city.{{Cite web|date=2016-11-17|title=Street vendors to be banned on Yangon's busiest roads|url=https://www.mmtimes.com/national-news/yangon/23724-street-vendors-to-be-banned-on-yangon-s-busiest-roads.html|access-date=2021-01-16|website=The Myanmar Times|archive-date=22 January 2021|archive-url=https://web.archive.org/web/20210122043129/https://www.mmtimes.com/national-news/yangon/23724-street-vendors-to-be-banned-on-yangon-s-busiest-roads.html|url-status=live}}

Night markets, called nya zay ({{lang|my|ညဈေး}}), are a feature of many Burmese towns and cities. Colonial observers as early as 1878 noted Burmese street hawkers selling delicacies, such as fruits, cakes, and laphet during "night bazaars."{{Cite book|last=Smith-Forbes|first=Charles James Forbes|url=|title=British Burma and Its People: Being Sketches of Native Manners, Customs, and Religion|date=1878|publisher=J. Murray|isbn=|location=|pages=|language=en}} The streets surrounding major daytime markets, such as Zegyo Market in Mandalay, typically double as makeshift night markets during the evenings.{{Cite book|last=Eyewitness|first=D. K.|url=|title=DK Eyewitness Myanmar (Burma)|date=2016-09-20|publisher=Penguin|isbn=978-0-7440-2350-3|location=|pages=|language=en}}

Notes

References

External links

[https://web.archive.org/web/20121023094104/http://www.onourownpath.com/myanmar/an-introduction-to-food-in-myanmar/508/post Photo guide to eating in Myanmar]
[http://alittleadrift.com/2012/05/vegetarian-travel-burma-myanmar/ Guide to eating vegetarian in Myanmar]
Mi Mi Khaing, Cook and Entertain the Burmese Way. Rangoon, 1975

Cuisine

Burma

Category:Cuisine by country