Mohinga (fish noodle soup)
Mohinga – Burma’s unofficial national dish- source: internet
Burmese people from more than 130 distinct ethnic groups share one thing in common: the love for Myanmar’s national dish called mohinga. Homemade and sold from street vendors, at local markets and in all restaurants throughout Burma, mohinga is a rice noodle and catfish soup that all Burmese like to eat in the morning or early afternoon. In spite of the unknown origin and varied regional recipes, mohinga was a favorite dish through all of its history periods.
Mohinga is typically served with vermicelli, fortified with ground chickpeas and sliced banana stem, a banana tree part commonly used as a vegetable in Burmese cuisine. Humming with turmeric, pepper, lemongrass, tamarind, ginger and other spices to keep the catfish flavor from overwhelming the soup and thickened with chickpea flour or toasted rice, the broth is hard to resist. A mixture of hard-boiled eggs, minced scallions, red chili powder, shallot oil, fried crullers, chopped cilantro, fried shallots, and crispy split chickpea fritters might be included in garnishes. Myanmar travel and tours
Mohinga is a favorite dish of all Burmese- source: internet
A bowl of fish based rice noodle soup sprinkled with deep fried fritters and the brightness added by a sprinkle of chilli flakes, a squeeze of lime and a fistful of coriander, mohinga is a dish to win your heart!
Laphet Thoke – Green Tea Salad
Laphet Thoke- source: internet
To Burmese, laphet, which means green tea, plays an important role in their culture so that the best of the crop is set aside for fermenting when tea leaves are harvested. As a result, dishes made from tea leaves are the highlights of Burmese cuisine. The most famous one should be laphet thoke – a salad made from pickled tea leaves. An adoring mix of saucy, crispy, crunchy and soft and the unique texture of this salad dish will make you want to eat it constantly for days.
Consisting of tender pickled tea leaves; toasted sesame seeds, crisp, roasted peanuts, crunchy fried beans, fried garlic, ginger together with shaved cabbage, sliced tomatoes and dried shrimp for your preference, Lahpet thoke is a great combination of flavors and textures. It is not much to look at but the oil based dressing, which often includes peanut oil in harmony with a bit of lime juice and fish sauce. What create an awesome mixture are the slight bitter herb flavor of tea leaves becoming more of a sour pickled taste after being pickled combining with the dressing and other ingredients. Burmese are so sensible to serve this dish with separate piles of all the ingredients to make it easy for guests to choose what they like each time they grab a handful.
Deep-fried stuffs
Deep-fried stuff in Myanmar- source: internet
Burmese have a deep affection for fried foods, thus it is not hard to find and enjoy this kind of food available on the street or in tea shops in this country. The favorite stuffs are crispy or crunchy deep-fried samosas, aquatic food, meat, spring rolls, vegetables, fruits, tofu, savory fritters, breads, sweets, noodles topped with deep-fried crispy garnishes. Of course, deep fried stuffs are not a healthy food, missing out on tasting them at least once during your trip will be a big regret!
Battered and deep-fried chunks called buthi kyaw are one of the most highly recommended deep-fried dishes that you should not miss to enjoy. It is best to enjoy these hot fritters with thin, crisp outside layer and a soft, tender and slightly moist or juicy interior with a sweet and sour dip made from tamarind with bean flour added. It’s time for the savory to be awakened!
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