A FOOD TRADITION
Burmese Cuisine
Myanmar’s lowland cooking tradition combines rice, noodles, fish, fermented ingredients, pungent salads, and richly seasoned curries.
Dishes linked to this cuisine
25–31 of 31
Nan Gyi Thoke
A Burmese salad-like noodle dish of thick rice noodles tossed with chicken, chickpea-flour dressing, fish sauce, aromatics, and garnishes.
Nga Baung
Nga Baung is a Burmese fish preparation in which seasoned fish is wrapped in banana leaf with aromatics and steamed.
Ohn No Khao Swe
A Burmese coconut noodle soup made with chicken, wheat noodles, chickpea flour, aromatics, coconut milk, and customary garnishes such as boiled egg.
Samosa Thoke
Samosa Thoke is a Burmese salad of broken samosas tossed with cabbage, potato, chickpeas, onion, herbs, chili, and tangy tamarind dressing.
Sanwin Makin
A Burmese semolina cake or pudding made by cooking wheat semolina with coconut milk, sugar, eggs, butter, and aromatic spices until set.
Shwe Yin Aye
A Burmese iced coconut dessert combining sticky rice, sago pearls, agar jelly, soft bread, sweetened coconut milk, and ice.
Tofu Thoke
A Burmese salad of chickpea-based tofu tossed with cabbage, aromatics, citrus, peanuts, and sesame.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.