Burmese street food vendors with the necessary equipment, set up in a matter of minutes, whose business takes them wherever they may go, are the kings and queens of the pop-up. A different hour, a different menu, the smell and face of a street changes every time you walk down it. Let’s travel Myanmar and enjoy street food with: Indochina tours Myanmar
A day enjoying and exploring Burmese street food will leave travelers licking their fingers, with a very sweaty back and eyes open for the next thing to devour.
- E Kya Kway
E Kya Kway- source: internet
A version of the Chinese youtiao, E Kya Kway is a breakfast favorite. Much like a lighter tasty donut, these deep-fried breadsticks are often dipped in coffee or tea and served with Myanmar’s favorite fish and noodle soup – mohinga or congee (rice porridge).
- Roti/Paratha
Roti- source: internet
The historical influences of India and China on Myanmar are evident in locals’ customs, their faces and above all savored in Burmese exquisite cuisine. When it comes to the Indian side of the spectrum, roti is a must-mentioned. There are various shapes of dough are stretched out, battered and laid out. The twirled ones to be drizzled with sweet condensed milk, the rolls for cracking an egg in and the round ones for the savory mung bean paste topping. It is oily, hot, crispy and incredibly delicious. Tours in Myanmar
- Khao Sueh Thoke
Khao Sueh Thoke- source: internet
When you are in Chinatown, don’t forget to eat noodles. This Burmese dish is not only salad and the definition is certainly not limited to a bowl of tomatoes and lettuce but thoke is one of the popular examples of the country’s love affair with salads and noodles. Thoke is often where the best of Burmese cuisine is found and this combination is a great introduction. You will even want more after trying a bowl of wheat noodles tossed with shredded cabbage and carrots and dried shrimps, before being dressed with fish sauce, chilies, lime, coriander and fried peanut oil. Coming on the side to balance the flavors is often a pickled mustard greens’ broth, sour and fermented, but you are not obligated to finish this broth.
- Samosa Thoke
Samosa Thoke- source: internet
Another thoke to try? The star this time is cut-up potato and chick pea samosas are the star. As this is as complex a dish as any other, it is misleading to call it a salad. The extra chickpea falafels and their filling provide the protein and creamy weight while the crisp pastry of the samosa triangles provides the crunch making it one of your favorite savory dishes from Myanmar. From the coriander, mint, finely chopped raw onions, mint and shredded cabbage to some chilies for spice and a squeeze of lime, it comes with the freshness. Heat and comfort in the form of a thick masala lentil soup is the final touch. Though there are many variations to this version, a touch of cinnamon is the secret to this one.
- Koh Pièh
Koh Pièh is a delicious glutinous rice cake carrying a touch of natural light sweetness of the coconut added into the mixture. After being coated in toasted sesame seeds, this cake will be served with pepper, salt and extra grated fresh coconut. You may find it a weird mix, but it gives you anything with a hint of coconut and glutinous rice.
- Koh Può
Koh Può- source: internet
Koh Può is glutinous rice cakes, not steamed but grilled over charcoal. The suitable fire ends up giving these cakes a smoky flavor with a chewy center and a thin crust. They are made from white glutinous rice or black and are covered with a generous dollop of Burmese dark jiggery, which is often made from toddy palm syrup. This syrup is cooked till it turns into a caramel hue and hardens like thick sticky sugar chunks. Having a deeper flavor than white sugar, it is even titled as Burmese chocolate.
- Kauknyintok/Gahn Niehn Tok
Kauknyintok is a dish to try whether you like banana or not. Involving steaming a banana leaf stuffed with glutinous rice, banana pieces, sugar, coconut cream and salt, this surprisingly delicate dessert is not too sweet and easy to eat. The banana melts in your mouth and the flavors remain subtle.
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