1. Nan Gyi Thoke
Nan Gyi Thoke is a beloved noodle salad from Myanmar, known for its unique combination of flavors and textures. The name "Nan Gyi" refers to the thick, round rice noodles that form the base of the dish, while "Thoke" means salad in Burmese. Unlike Western salads, Burmese salads often feature noodles or rice as the main ingredient, tossed with a variety of savory toppings and dressings.
The heart of Nan Gyi Thoke is its rich and aromatic chicken curry. The chicken is simmered with spices such as turmeric, garlic, ginger, and onions, creating a deeply flavorful sauce that coats the noodles. This curry is then mixed with the noodles, ensuring every bite is infused with the essence of Burmese spices. The dish is typically served at room temperature, making it a refreshing yet hearty meal...
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2. Burmese Tofu
Burmese tofu is made from chickpeas, while Shan tofu is made from split peas – neither type is made from the more standard soya beans. You can enjoy Burmese tofu in the form of fritters, which are crisp outside and fluffy inside (tohu kyaw) and served with a tangy tamarind dip; or sliced up into a salad (tohu thoke) with a piquant dressing; or even served while still warm and molten (tohu nway) over a bowl of spicy noodles...
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3. Mohinga
Mohinga is the national dish of Myanmar. This hearty, herb-based, lemongrass and rice noodle soup, often supplemented with the crunchy pith of the banana tree is usually eaten for breakfast. It is heaped with crispy split-pea fritters, sliced soft boiled duck eggs and bouncy fishcakes, scattered with roasted chili flakes and shredded coriander leaves.
Served with lime or lemon wedges to squeeze on top, this is a perfect, balanced breakfast dish which is now creeping in as a filling snack that can be relished at any time of the day. Few people actually make mohinga at home, as there are countless street vendors and cafés vying for business, and everyone has their favorite...
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4. Samosa thoke
The samosa thoke is a traditional Burmese street food that resembles the Indian samosa chaat but not entirely because Burmese samosas are smaller than their Indian cousins. They are filled in with potatoes and chickpea powder. These deep-fried pastries are then dunked in a plain Burmese curry and garnished with mint leaves, sliced onions, tomatoes, cabbage, and brown chickpeas. The base dish is not spicy at all so you can choose to add more chili if you wish...
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5. Kyaw − Fried snacks
Myanmar has many popular fried foods that are light, crunchy and grease-free, which you can find on the street. In addition to deep-fried samosas and pancakes, you will find gourd fritters, urad dal fritters, prawn fritters, onion fritters, whitebait fritters, tofu fritters, spring rolls, sweets, breads, and noodles topped with deep-fried crispy garnishes...
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6. Myanmar Shrimp Curry
Different from Thai or Indian curries, high on flavors, medium on spices, and low on broth, a Burmese shrimp curry has its own characteristic flavor and taste. Paired with rice, it can make for a perfect lunch...
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