Myanmar Food Guide
Content Information
Recently updated🔥Current Food Trends 2025
What's happening in Myanmar's culinary scene right now
Myanmar's culinary scene in December 2025 navigates political challenges while preserving rich food heritage. Cool dry season (15-28°C/59-82°F) brings ideal travel conditions despite ongoing restrictions. Mohinga remains breakfast obsession with street vendors serving steaming bowls at dawn. Tea leaf salad (laphet thoke) gains international recognition as Myanmar's unique contribution to world cuisine. Shan noodles dominate lunch scenes in Yangon, Mandalay, and Bagan. Street food culture persists with vendors preparing samosas, mont pyar thalet (rice pancakes), and fried snacks in markets. 19th Street BBQ in Yangon continues as nighttime gathering spot for skewered meats and cold beer. Traditional tea shops serve strong tea with condensed milk alongside conversation and snacks. Regional cuisines distinguish Upper Myanmar (meat-focused) from Lower Myanmar (seafood-rich). Fermented foods including ngapi (fish paste), pon ye gyi (bean paste from Bagan), and pickled tea leaves anchor flavor profiles. Some beloved restaurants in tourist areas have closed due to 2021 political situation, but hawker centers and small family restaurants maintain quality. Burmese curries slow-cooked in oil preserve traditional cooking methods. Night markets transform daytime spaces into street food havens. Vegetarian monastery food gains appreciation. Myanmar beer and rum remain widely available despite restrictions.
Food Safety Tips
Essential food safety information to help you enjoy Myanmar's cuisine safely and confidently.
Only drink bottled or properly purified water
Tap water in Myanmar is not safe for drinking. Always use sealed bottled water, including for brushing teeth and ice in drinks.
Choose busy vendors with high turnover and hot food
Street food is integral to Myanmar culture. Select vendors with many local customers where food is freshly prepared and served hot. Yangon's 19th Street BBQ and market stalls maintain good standards.
Be cautious with raw salads unless properly washed
While laphet thoke (tea leaf salad) is safe at reputable restaurants, be cautious with raw vegetables that may be washed in contaminated water.
Avoid foods sitting at room temperature in hot weather
In tropical heat, choose freshly cooked foods over items that have been sitting out. Hot noodles and grilled items are safest.
Dietary Options
vegetarian
HIGH AVAILABILITYMyanmar has excellent vegetarian options due to Buddhist influence. Monastery food is traditionally vegetarian. Many restaurants offer vegetarian curries, tofu dishes, and vegetable preparations. Shan State has particularly good vegetarian cuisine.
vegan
MEDIUM AVAILABILITYVegan options are available, though fish sauce and shrimp paste are common. Request dishes without ngapi (fermented fish/shrimp paste). Tofu-based Shan dishes and vegetable curries can be made vegan.
gluten-free
HIGH AVAILABILITYRice is the staple, making many Myanmar dishes naturally gluten-free. Rice noodles, rice-based dishes, and curries are generally safe. Be cautious with soy sauce and some fermented pastes.
halal
MEDIUM AVAILABILITYHalal options are available in areas with Muslim populations, particularly in Yangon and some coastal regions. Seafood is widely available as alternative.
Common Allergens
Peanuts
HIGH PREVALENCEPeanuts and peanut oil are extensively used in Myanmar cuisine
COMMONLY FOUND IN:
Fish/Shellfish
VERY HIGH PREVALENCEFish sauce, dried shrimp, and ngapi (fermented fish paste) are fundamental flavoring agents
COMMONLY FOUND IN:
Soy
MEDIUM PREVALENCESoy sauce and fermented soy products are common
COMMONLY FOUND IN:
Sesame
MEDIUM PREVALENCESesame seeds and oil appear in various dishes
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Myanmar's food culture for travelers.
Mohinga
Myanmar's unofficial national dish - a fragrant fish noodle soup that serves as breakfast for many locals. Made by simmering catfish in a flavorful broth infused with lemongrass, ginger, garlic, and banana tree stems. Rice noodles are added and it's garnished with boiled eggs, crispy fritters, and fresh herbs. Street vendors sell mohinga from dawn on almost every street corner.
Laphet Thoke (Tea Leaf Salad)
Myanmar's most unique dish - an eclectic salad combining soft pickled tea leaves with crisp roasted peanuts, crunchy beans, toasted sesame seeds, fried garlic, dried shrimp, and chopped tomato. Eaten as a snack, after meals, or at social occasions. The only cuisine in the world where tea leaves are eaten rather than just brewed. Plays important role at religious and social gatherings.
Shan Noodles
Originating from Shan State, one of Myanmar's most beloved dishes. Thin rice noodles served two ways: soup version features light clear broth with chicken or pork, garlic oil, and herbs; dry version has noodles mixed with flavorful soybean-based sauce, meat, and fresh greens. Simple yet perfectly balanced flavors. Best found at 999 Shan Noodle House in Yangon.
Htamin Jin
Shan ethnic dish consisting of fermented rice mixed and kneaded with fresh fish meat, mashed potatoes or taro, and tomato paste, then formed into a patty and fried. Garnished with crispy-fried sliced garlic and chives, often served with roasted chili flakes in oil. Unique preparation method creates distinctive tangy flavor.
Burmese Curry
Unlike Thai or Indian curries, Burmese curries are slow-cooked in copious amounts of oil until meat is fall-apart tender. Typically made with chicken, pork, beef, or goat, seasoned with turmeric, ginger, garlic, and chili. Served with rice and multiple side dishes including soup, vegetables, and salads. The oil preserves the curry and creates unique flavor.
Nga Htamin (Fish with Rice)
Whole fried fish served over rice with tangy tomato sauce. Simple yet satisfying dish showcasing fresh river or sea fish. The crispy fish contrasts beautifully with steamed rice and savory-sour sauce.
Mont Hinjo (Fish Cake Noodle Soup)
Rice noodles in flavorful broth topped with homemade fish cakes, crispy fritters, and fresh herbs. Lighter than mohinga but equally satisfying breakfast option.
Shan Tofu
Unlike regular soy tofu, Shan tofu is made from chickpea flour creating a yellow, silky texture. Served warm topped with chili oil and pickled vegetables, or cold in salads. Unique to Myanmar and particularly Shan State.
Samusa (Burmese Samosa)
Myanmar's version of samosa, filled with spiced potatoes, peas, and sometimes meat. Deep-fried until golden and crispy. Popular street snack often eaten with sweet and sour tamarind sauce.
Nan Gyi Thoke
Thick round rice noodles mixed with spiced chicken curry, hard-boiled eggs, onions, and crispy chickpea fritters. Dressed with chili oil and lime juice. Served at room temperature as a satisfying lunch dish. Particularly popular in Mandalay.
Ohn No Khao Swe
Coconut chicken noodle soup with egg noodles in creamy coconut curry broth. Garnished with crispy noodles, lime, chili, and fresh cilantro. Rich, comforting, and aromatic. Influenced by Mon culture.
Pone Yay Gyi (Fermented Soybean Paste)
Thick, salty fermented soybean paste particularly from Bagan region. Used as condiment or cooked into dishes. Acquired taste but beloved by locals. Shows Japanese miso-like characteristics but distinctly Burmese.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Myanmar's diverse culinary traditions.
Mohinga
National breakfast - rice noodles in catfish broth with banana stem, crispy fritters, and hard-boiled eggs. Available at street stalls from dawn.
Allergens:
Shan Khao Swe
Shan-style noodles in soup or dry version with soybean sauce. Simple, comforting, and quintessentially Myanmar.
Allergens:
Tea Leaf Salad
Unique pickled tea leaf salad with nuts, seeds, and crunchy beans. Myanmar's most distinctive dish.
Allergens:
Burmese Curry Plate
Oil-based curry served with rice and multiple side dishes. Choose from chicken, pork, beef, or fish.
Mont Pyar Thalet
Rice pancakes - crispy outside, soft inside. Popular breakfast or snack at markets, especially Mandalay.
BBQ Skewers
Grilled meats and vegetables on 19th Street Yangon or at night markets. Perfect with cold Myanmar beer.
Myanmar Tea
Strong black tea with condensed milk and sugar. Served at traditional tea shops - social hubs for conversation.
Allergens:
Tohu Nway (Warm Shan Tofu)
Warm chickpea tofu topped with chili oil and pickled vegetables. Unique texture and flavor.
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Myanmar.
Lower Myanmar (Yangon & Coastal Areas)
Cuisine influenced by proximity to sea and rivers. Abundant use of fish, seafood, and ngapi (fermented fish paste). Mohinga originated here and remains breakfast staple. Southern Myanmar, particularly Mawlamyaing, is known for cuisine - Burmese proverb says "Mandalay for eloquence, Yangon for boasting, Mawlamyaing for food."
Signature Dishes:
Key Ingredients:
Upper Myanmar (Mandalay, Magway, Sagaing)
Bamar heartland cuisine uses more meat, poultry, pulses, and beans rather than seafood. Nan gyi thoke (thick noodle salad) is Mandalay specialty. Oil-based curries slow-cooked until tender. Zegyo Market offers traditional snacks and Shan noodles.
Signature Dishes:
Key Ingredients:
Shan State
Distinct cuisine with own noodle preparations, Shan tofu (chickpea-based), and fermented soybean dishes. Shan noodles in both soup and dry versions are national favorites. Lou Sam Sip in Yangon serves authentic Shan cuisine. Shan salads use unique local vegetables and herbs.
Signature Dishes:
Key Ingredients:
Sweet Delights & Desserts
Indulge in Myanmar's traditional sweet treats and desserts.
Mont Lone Yay Paw
Glutinous rice balls filled with palm sugar, rolled in grated coconut. Sweet, chewy, and satisfying traditional dessert.
Shwe Yin Aye
Refreshing dessert soup with coconut milk, jelly, tapioca pearls, bread, and ice. Perfect for hot weather. Available at Bogyoke Market and street vendors.
Sanwin Makin
Semolina cake made with coconut milk, butter, and raisins. Moist, rich, and aromatic with cardamom. Popular at celebrations.
Htoe Mont
Colorful layered jelly dessert made from agar-agar. Light, refreshing, and visually beautiful. Often sold at markets.
Traditional Beverages
Discover Myanmar's traditional drinks, from locally produced spirits to regional wines.
Myanmar Beer
National lager beer brewed since colonial times. Crisp and refreshing, perfect with spicy food. Widely available at restaurants and street stalls.
Mandalay Rum
Local rum produced in Myanmar. Smooth and affordable, enjoyed neat or with mixers. Part of Myanmar drinking culture.
Soft Beverages
Discover Myanmar's traditional non-alcoholic drinks, from local teas to refreshing juices.
Myanmar Tea (Laphet Yay)
Strong black tea with condensed milk and sugar, served hot or iced. Central to tea shop culture where locals gather to chat and snack.
Sugarcane Juice
Freshly pressed sugarcane juice sold at markets and street stalls. Sweet, refreshing, and energizing.
Toddy Palm Juice
Fresh juice from toddy palm trees, slightly sweet and refreshing. Traditional beverage, especially in rural areas.