Mohinga is the unofficial national dish of rice vermicelli in a fish-based broth of onions, garlic, ginger, and lemon grass - all topped with sliced banana blossom, boiled eggs and fritters. This dish is readily available in most parts of the country.
In major cities, street hawkers and roadside stalls sell dozens of dishes of mohinga to the locals and passers-by. In spite of the national dish, Mohinga is different among various religion of Burma such as Rakhinemohinga with more fish paste and less soup. It ingredients depend on their availability. Although Mohinga is available through a day, it is usually eaten in the morning, now available as an “all- day breakfast” in many town and cities.
When mentioning barbecue, many people immediately think of meat. But barbecue in Rangoon is also suitable for vegetarian. Herbivores and carnivores alike will find an endless choice. Opt for food...
Similar to the Indian Thali, this meal made up of multiple small dishes features uniquely Burmese flavors.
Chapati is an unleavened flatbread (also known as roti) from the Indian subcontinent. It is a common staple of cuisine in South Asia as well as among South Asian expatriates throughout the world.
This dish of Burmese rice noodles with masala spices and lemon juice can be found in many city markets, and makes a great lunch.
These steamed banana-leaf parcels of rice, onion, leek and cabbage are a favorite in Shan State, and can make a very welcome and nourishing snack after a trek.
You can enjoy all samosas, all the time, anywhere on the street, particularly in Rangoon. A samosa is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, lentils,...