[{"data":1,"prerenderedAt":346},["ShallowReactive",2],{"country:myanmar":3,"feed:country:myanmar":46,"links:country:myanmar":280,"country:musttry:myanmar":308},{"slug":4,"name":5,"nativeName":6,"iso2":7,"continent":8,"subregion":9,"cuisineIntro":10,"cuisineDeepDive":11,"signatureIngredients":12,"eatingCustoms":23,"mustTrySlugs":24,"regions":30,"heroImage":43},"myanmar","Myanmar","မြန်မာ","mm","Asia","Southeast Asia","Burmese cooking is the most misread kitchen in Southeast Asia, largely because visitors arrive expecting it to behave like Thai or Indian food and it does neither. There is almost no chile heat in the pot — the burn is added at the table from a dish of fried chile flakes — and no long dry-spice blends. A Burmese curry is built on an enormous quantity of onion, garlic and ginger pounded to a smooth paste and fried in generous oil with turmeric and paprika until the oil separates back out and floats clear on the surface. Cooks call that moment si pyan, the return of the oil, and treat it as the signal that a dish is finished rather than as a fault. Sourness does the work that heat does elsewhere: tamarind, green mango, lime. Underneath it all sits ngapi, fermented fish or shrimp paste, supplying a savoury base note that fish sauce alone cannot reach. The other national habit is thoke — anything mixed hard by hand in a wide bowl.","The pantry is short, cheap and heavily weighted towards pulses. Rice is the centre, milled for the plate and ground into the thin vermicelli that carries mohinga, but chickpea flour is the ingredient that most often surprises outsiders: toasted, it thickens the coconut broth of ohn no khao swè and dresses the fat noodles of nan gyi thoke, and fried yellow split peas provide the hard crunch scattered over salads. Peanuts and peanut oil, sesame, dried shrimp, tamarind, turmeric and a great many onions do the rest. Two ingredients have no real equivalent elsewhere: ngapi, the fermented fish or shrimp paste that anchors nearly every savoury dish, and lahpet, tea leaves steamed and packed down to ferment for months until they are sour, bitter and soft enough to eat.\n\nThree techniques define the cooking. The first is si pyan — frying a pounded allium paste far past the point that feels sensible, fifteen minutes or more, until it shrinks, darkens to the colour of wet brick and releases its oil. The second is thickening with toasted flours rather than reduction: rice flour toasted until it smells of popcorn, chickpea flour toasted to a sandy beige, whisked in to give broths the cloudy, clinging body that separates mohinga from every clear noodle soup in the region. The third is thoke, hand-mixing, which Burmese cooks treat as a category of dish in its own right — tea leaves, ginger, tofu, green mango, thick noodles and even broken samosas all get laid out in separate piles and then worked together with fingers so that oil, acid and dry powder reach every crevice.\n\nA Burmese meal is a spread rather than a plate. Rice sits at the centre; the curry is a concentrated condiment eaten in small amounts, not a stew to drown the rice in; a clear broth called hin gyo is sipped throughout; and a plate of raw and blanched vegetables comes with a fermented dip. A thoke usually rounds it out, and lahpet often ends it, the bitterness and caffeine functioning as a full stop where another cuisine would serve something sweet. Breakfast is its own institution — mohinga from a dawn cart, eaten standing up in about four minutes.\n\nThe borrowings are obvious and Burmese cooks are relaxed about them. Wheat noodles, khao swè, came with Chinese trade. Danbauk, samusa thoke and the habit of thickening with pulse flour came with the enormous Indian population of colonial Rangoon, when Burma was administered as part of British India. Shan food, from the Tai-speaking eastern plateau, shares its fermented greens and low background heat with northern Thailand and Laos. What stays distinctly Burmese is the assembly: something intensely savoury at the centre, something sharp and raw to reset the palate, and something plain and liquid to drink between mouthfuls.",[13,14,15,16,17,18,19,20,21,22],"ngapi (fermented fish or shrimp paste)","lahpet (fermented tea leaves)","chickpea flour (besan, toasted for thickening)","fried yellow split peas","tamarind pulp","turmeric","peanuts and peanut oil","fish sauce","lemongrass","green mango","Rice governs the table and everything else is a companion to it, taken in small spoonfuls rather than heaped on. Dishes arrive together, not in courses, and the clear soup is drunk throughout the meal rather than before it. Elders are served first and, in many households, eat first. The right hand does the eating at home, with a spoon and fork in restaurants — the fork pushes, the spoon delivers, and a knife rarely appears. Salads are mixed by hand at the last moment and eaten within the hour, before the crunch goes. Tea shops are the social centre of Burmese towns: sweet milky lahpet ye, free green tea, and hours of sitting are all part of the same transaction, with food ordered continuously rather than in one go.",[25,26,27,28,29],"mohinga","lahpet-thoke","shan-noodles","burmese-pork-curry","nan-gyi-thoke",[31,34,37,40],{"name":32,"description":33},"Yangon and the Irrawaddy Delta","Catfish, rice paddies and the thickest mohinga in the country, sold from dawn carts with the broth kept over coals. Yangon also carries the deepest Indian inheritance — danbauk shops with cauldrons out front, samosas broken into bowls of thin potato curry, and chickpea flour in everything.",{"name":35,"description":36},"Mandalay and the Central Dry Zone","The old royal capital eats nan gyi thoke for breakfast: pencil-thick noodles hand-tossed with coconut chicken curry and toasted chickpea powder. The dry plains around it are groundnut and sesame country, and the pork curries here lean on tamarind for their sourness.",{"name":38,"description":39},"Shan State and the Eastern Plateau","Cool hills bordering China, Laos and Thailand, cooked by a Tai people whose kitchen is lighter and more sour than the lowlands — less oil, more fermented vegetables, tomato where the plains reach for shrimp paste. It gave the country Shan khao swè and most of its tea.",{"name":41,"description":42},"The Rakhine Coast","The one part of Myanmar that genuinely cooks hot, facing the Bay of Bengal and the Bangladeshi border. Seafood, heavy use of ngapi, and chile levels that Bamar cooks from the interior describe as punishing.",{"src":44,"alt":45},"\u002Fimages\u002Fcountries\u002Fmyanmar.jpg","Burmese kitchen staples — fermented tea leaves, shrimp paste, peanuts, fried split peas, turmeric and tamarind on a wooden table",{"items":47,"total":117,"page":278,"limit":52,"hasMore":279},[48,81,111,138,160,178,196,218,242,258],{"slug":49,"title":50,"nativeName":51,"countrySlug":4,"region":32,"baseServings":52,"prepMinutes":53,"cookMinutes":54,"difficulty":55,"course":56,"diet":59,"mainIngredients":64,"images":69,"keywords":73,"publishedAt":79,"updatedAt":79,"authorSlug":80},"balachaung","Balachaung (Burmese Dried Shrimp and Garlic Relish)","ငါးပိကြော်",12,25,35,"medium",[57,58],"side","sauce",[60,61,62,63],"dairy-free","gluten-free","pescatarian","nut-free",[65,66,67,68],"dried-shrimp","garlic","onion","chili-flakes",[70],{"src":71,"alt":72},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero.jpg","A jar of Burmese balachaung, rust-coloured crisp dried shrimp with fried garlic and shallots under oil",[49,74,75,76,77,78],"burmese dried shrimp relish","ngapi","myanmar condiment","fried garlic relish","shrimp paste","2026-08-21","dishroute-kitchen",{"slug":82,"title":83,"nativeName":84,"countrySlug":4,"region":85,"baseServings":86,"prepMinutes":87,"cookMinutes":88,"restMinutes":89,"difficulty":90,"course":91,"diet":93,"mainIngredients":95,"images":100,"keywords":104,"publishedAt":110,"updatedAt":110,"authorSlug":80},"burmese-danbauk","Danbauk (Burmese Chicken Biryani with Cashews)","ဒံပေါက်","Yangon",6,30,55,60,"hard",[92],"main",[94,61],"halal-friendly",[96,97,98,99],"chicken","basmati-rice","yogurt","cashews",[101],{"src":102,"alt":103},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero.jpg","Plate of Burmese danbauk biryani with golden rice, chicken, cashews, raisins and fresh mint leaves",[105,106,4,107,108,109],"danbauk","burmese biryani","chicken biryani","basmati rice","yangon","2026-08-20",{"slug":26,"title":112,"nativeName":113,"countrySlug":4,"region":114,"baseServings":115,"prepMinutes":116,"cookMinutes":117,"difficulty":118,"course":119,"diet":122,"mainIngredients":123,"images":128,"keywords":132,"publishedAt":110,"updatedAt":110,"authorSlug":80},"Lahpet Thoke (Burmese Fermented Tea Leaf Salad)","လက်ဖက်သုပ်","Shan State and nationwide",4,15,10,"easy",[120,121],"appetizer","snack",[60,61],[124,125,126,127],"peanuts","cabbage","tomato","sesame-seeds",[129],{"src":130,"alt":131},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero.jpg","Burmese tea leaf salad with dark pickled tea, peanuts, split peas, shredded cabbage and tomato in a bowl",[133,134,135,4,136,137],"lahpet thoke","tea leaf salad","burmese salad","fermented tea","laphet",{"slug":25,"title":139,"nativeName":140,"countrySlug":4,"region":32,"baseServings":86,"prepMinutes":54,"cookMinutes":141,"difficulty":90,"course":142,"diet":145,"mainIngredients":146,"images":150,"keywords":154,"publishedAt":110,"updatedAt":110,"authorSlug":80},"Mohinga (Burmese Catfish Rice Noodle Soup)","မုန့်ဟင်းခါး",70,[143,144],"soup","breakfast",[62,60],[147,148,21,149],"white-fish","rice-noodles","chickpea-flour",[151],{"src":152,"alt":153},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero.jpg","Bowl of Burmese mohinga: thick golden catfish broth over rice vermicelli topped with egg, cilantro and lime",[25,155,156,157,158,159],"burmese","fish noodle soup","myanmar breakfast","rice noodles","catfish soup",{"slug":29,"title":161,"nativeName":162,"countrySlug":4,"region":163,"baseServings":115,"prepMinutes":53,"cookMinutes":164,"difficulty":55,"course":165,"diet":166,"mainIngredients":167,"images":169,"keywords":173,"publishedAt":110,"updatedAt":110,"authorSlug":80},"Nan Gyi Thoke (Burmese Thick Rice Noodle Salad)","နန်းကြီးသုပ်","Mandalay",45,[92],[60,61],[96,148,168,149],"coconut-milk",[170],{"src":171,"alt":172},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero.jpg","Bowl of nan gyi thoke: thick rice noodles coated in orange chicken curry with egg slices and cilantro",[174,175,4,176,177],"nan gyi thoke","burmese noodle salad","mandalay breakfast","thick rice noodles",{"slug":179,"title":180,"nativeName":181,"countrySlug":4,"region":85,"baseServings":115,"prepMinutes":53,"cookMinutes":182,"difficulty":55,"course":183,"diet":184,"mainIngredients":185,"images":187,"keywords":191,"publishedAt":110,"updatedAt":110,"authorSlug":80},"ohn-no-khao-swe","Ohn No Khao Swè (Burmese Coconut Chicken Noodles)","အုန်းနို့ခေါက်ဆွဲ",40,[92,143],[60],[96,168,186,149],"egg-noodles",[188],{"src":189,"alt":190},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero.jpg","Bowl of Burmese coconut chicken noodles topped with crispy fried noodles, boiled egg and raw onion slices",[192,193,4,194,195],"ohn no khao swe","burmese coconut noodles","coconut chicken soup","khao swe",{"slug":197,"title":198,"nativeName":199,"countrySlug":4,"region":85,"baseServings":115,"prepMinutes":200,"cookMinutes":87,"difficulty":118,"course":201,"diet":203,"mainIngredients":205,"images":209,"keywords":213,"publishedAt":110,"updatedAt":110,"authorSlug":80},"samusa-thoke","Samusa Thoke (Burmese Samosa Salad)","စမူဆာသုပ်",20,[202,121],"street-food",[60,204],"vegetarian",[206,207,125,208],"potato","chickpeas","lime",[210],{"src":211,"alt":212},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero.jpg","Burmese samosa salad: torn samosa pieces in yellow potato curry with cabbage, raw onion and mint",[214,215,216,4,217],"samusa thoke","samosa salad","burmese street food","yangon snack",{"slug":219,"title":220,"nativeName":221,"countrySlug":4,"region":222,"baseServings":52,"prepMinutes":116,"cookMinutes":223,"restMinutes":87,"difficulty":55,"course":224,"diet":226,"mainIngredients":227,"images":231,"keywords":235,"publishedAt":79,"updatedAt":79,"authorSlug":80},"sanwin-makin","Sanwin Makin (Burmese Semolina and Coconut Cake)","ဆနွင်းမကင်း","Yangon and Mandalay",50,[225,121],"dessert",[204,63],[228,168,229,230],"semolina","ghee","eggs",[232],{"src":233,"alt":234},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero.jpg","Diamond-cut slices of Burmese semolina coconut cake with a dark cracked top scattered with poppy seeds",[236,237,238,239,240,241],"sanwin makin","burmese semolina cake","shwegyi mont","myanmar dessert","coconut semolina cake","burmese mont",{"slug":27,"title":243,"nativeName":244,"countrySlug":4,"region":245,"baseServings":115,"prepMinutes":200,"cookMinutes":54,"difficulty":55,"course":246,"diet":247,"mainIngredients":248,"images":249,"keywords":253,"publishedAt":110,"updatedAt":110,"authorSlug":80},"Shan Khao Swè (Shan Rice Noodles with Tomato Chicken)","ရှမ်းခေါက်ဆွဲ","Shan State",[92],[60,61],[96,126,148,66],[250],{"src":251,"alt":252},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero.jpg","Shan noodles: flat rice noodles under tomato minced chicken sauce with pickled greens and peanuts on the side",[254,255,256,4,257],"shan noodles","shan khao swe","burmese noodles","tomato chicken noodles",{"slug":28,"title":259,"nativeName":260,"countrySlug":4,"region":261,"baseServings":115,"prepMinutes":200,"cookMinutes":262,"difficulty":55,"course":263,"diet":264,"mainIngredients":265,"images":268,"keywords":272,"publishedAt":110,"updatedAt":110,"authorSlug":80},"Wetha Hnat (Burmese Pork Belly Curry with Tamarind)","ဝက်သားနှပ်","Central Myanmar",90,[92],[60,61],[266,67,267,18],"pork-belly","tamarind",[269],{"src":270,"alt":271},"\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero.jpg","Burmese pork belly curry in a dark pot, tender cubes under a layer of red-orange oil with cilantro",[273,274,275,276,267,277],"burmese pork curry","wetha hnat","myanmar curry","pork belly","si pyan",1,false,{"links":281,"total":117},[282,285,288,290,293,295,298,300,303,305],{"slug":49,"title":283,"iso2":284,"minutes":89},"Balachaung","MM",{"slug":82,"title":286,"iso2":284,"minutes":287},"Danbauk",145,{"slug":26,"title":289,"iso2":284,"minutes":53},"Lahpet Thoke",{"slug":25,"title":291,"iso2":284,"minutes":292},"Mohinga",105,{"slug":29,"title":294,"iso2":284,"minutes":141},"Nan Gyi Thoke",{"slug":179,"title":296,"iso2":284,"minutes":297},"Ohn No Khao Swè",65,{"slug":197,"title":299,"iso2":284,"minutes":223},"Samusa Thoke",{"slug":219,"title":301,"iso2":284,"minutes":302},"Sanwin Makin",95,{"slug":27,"title":304,"iso2":284,"minutes":88},"Shan Khao Swè",{"slug":28,"title":306,"iso2":284,"minutes":307},"Wetha Hnat",110,{"items":309,"total":345,"page":278,"limit":345,"hasMore":279},[310,317,324,331,338],{"slug":25,"title":139,"nativeName":140,"countrySlug":4,"region":32,"baseServings":86,"prepMinutes":54,"cookMinutes":141,"difficulty":90,"course":311,"diet":312,"mainIngredients":313,"images":314,"keywords":316,"publishedAt":110,"updatedAt":110,"authorSlug":80},[143,144],[62,60],[147,148,21,149],[315],{"src":152,"alt":153},[25,155,156,157,158,159],{"slug":26,"title":112,"nativeName":113,"countrySlug":4,"region":114,"baseServings":115,"prepMinutes":116,"cookMinutes":117,"difficulty":118,"course":318,"diet":319,"mainIngredients":320,"images":321,"keywords":323,"publishedAt":110,"updatedAt":110,"authorSlug":80},[120,121],[60,61],[124,125,126,127],[322],{"src":130,"alt":131},[133,134,135,4,136,137],{"slug":27,"title":243,"nativeName":244,"countrySlug":4,"region":245,"baseServings":115,"prepMinutes":200,"cookMinutes":54,"difficulty":55,"course":325,"diet":326,"mainIngredients":327,"images":328,"keywords":330,"publishedAt":110,"updatedAt":110,"authorSlug":80},[92],[60,61],[96,126,148,66],[329],{"src":251,"alt":252},[254,255,256,4,257],{"slug":28,"title":259,"nativeName":260,"countrySlug":4,"region":261,"baseServings":115,"prepMinutes":200,"cookMinutes":262,"difficulty":55,"course":332,"diet":333,"mainIngredients":334,"images":335,"keywords":337,"publishedAt":110,"updatedAt":110,"authorSlug":80},[92],[60,61],[266,67,267,18],[336],{"src":270,"alt":271},[273,274,275,276,267,277],{"slug":29,"title":161,"nativeName":162,"countrySlug":4,"region":163,"baseServings":115,"prepMinutes":53,"cookMinutes":164,"difficulty":55,"course":339,"diet":340,"mainIngredients":341,"images":342,"keywords":344,"publishedAt":110,"updatedAt":110,"authorSlug":80},[92],[60,61],[96,148,168,149],[343],{"src":171,"alt":172},[174,175,4,176,177],5,1787360044362]