Since the Burmese tourism opened the doors to the world, the hidden beauty of “land of golden pagodas” was discovering by more and more tourists. If you have chances to visit this country, don’t miss to try its various cuisine. The Burmese cuisine is a combination of the culture of neighbors such as Bangladesh, China, India, Laos and Thailand. That maybe a reason that the cuisine of Myanmar is diverse, but still has its own speciality.
It is a mix of the spicy rich curries of India, the garlicky sweet sauces of China and the bright herb-filled salads and soups from Thailand. Here are 4 street foods that you should not miss in Myanmar.
1.Mont Lin Ma Yar
It’s the name of the couple’s snack of the Burmese. The snack is a mixture of sticky rice flour, ginger, salt, onion tops, sugar and other ingredients. There a two halves grilled separately on the pan to golden-brown perfection and then combined into a single piece. Toppings such as quail eggs, scallions, or roasted chickpeas are added to half of the dollops, then the two halves are joined to make a little round cake.
You can find it on Anawrahta between 29th and 30th streets, near Bogyoke Market in Yangon.
2.Shan-style “tofu” Noodles
The dish doesn’t actually include tofu as its name, but rather a thick thick porridge made from chickpea flour. The sticky yellow stuff is served over thin rice noodles, chunks of marinated chicken or pork. It’s topped with a drizzle of chili oil and includes sides of pickled veggies and broth. It sounds a weird combination, but if you try once, it will make you back.
Whole samosas are snipped apart with scissors and mixed with fried chickpeas, fried shallots, cabbage and slices of potatoes. A ladle full of broth is also added to the salad, making this more of a soup than a salad. Try the Samosa Salad, you will taste salty, sweet, crunchy, and soft, as the crispy samosa crust gives in to the citrus broth around it.
You can find the dish on Merchant Road between Maha Bandula Park and 35th Street, Kyauktada in Yangon downtown.
It’s a pancake originated from southern India. The dish is made with a batter of fermented ground lentils and rice. A thin layer of batter is spread quickly inside a concave metal pot over hot coals, and the back of a ladle is used in a circular motion to ensure the dosa is evenly cooked. The vendor then adds chopped tomatoes, chickpeas.
You can find them at any street corners in Yangon downtown.