Myanmar Traditional Foods

Mohinga

This delicious dish is considered to be Myanmar’s National Dish. It is basically a fish Soup with rice noodles, served with various condiments. It is traditionally served for breakfast although it can be served at any time of the day. Such is its popularity, that most urban centers in Yangon and throughout the country have food stalls and vendors who sell Mohinga. Of cause, being such a common dish, as one might expect there are many variations in the cooking. Anyway, the basic recipe remains the same-fish stock and fine rice noodles served with a variety of condiments and garnishing such as: fried garlic oil, crispy chick-pea fritters or gourd-fritters, boiled eggs and raw shredded French beans and Coriander leaves on top. Try it! It’s Really Yummy!

Mandalay Motti

One of the Myanmar Traditional rice noodle salad dishes, popularly known as “Mandalay Motti”: as it is originated in Mandalay. It is much like Spaghetti. To make tasty and delicious salad, thick round rice noodles are mixed with ingredients such as pea flour, cooked garlic oil, fish sauce, onion slices, lime juice, chopped chicken liver and chicken meat and gravy of chicken curry. All ingredients should be mixed well and garnished with sliced boiled eggs, crispy fried tofu and coriander leaves on top. Served with chicken bones Soup. People of Mandalay usually have Motti for their breakfast. When you happen to visit Mandalay, have a plate of  Mandalay Motti. It is Really Yummy! Don’t miss it!

La Phet (Pickled Tea Leave)

In Myanmar fork lore, tea leave is the king of leaves, mango is the king of fruits and pork, the king of meats.

Whether you agree it or not, in Myanmar- no ceremony nor feast nor even a traditional wedding and even offering to the guardian spirits, cannot be completed without a La Phet plate occupying the dessert course.

The best tea leave come from the mountain slopes of “Nant-San”, in the northern part of Shan State which located over 5000 feet above the sea level. The tea leave plantations are tenderly natured by one of the ethnic races of Myanmar called the Pa-Laungs. The first shoots of tenderest leaves “Shwe Hpi Oo” are plucked in and around March and April normally in the mornings.

La Phet is liberally marinated in sesame or ground-nut oil and is served with condiments such as ;round sliced garlic deep fried to a crispy golden color, fried pea-nuts, sesame seeds and variety of peas and beans, sliced tomatoes, green chili. To add protein to this purely vegetarian snack, dried shrimps are served on top.

Indeed, La Phet is a unique Myanmar delicacy and having important role in Myanmar traditions and even as a simple treat to the guests who come visit to a Myanmar house. There is only one country in the world which people eat raw tea leave as snack! Have a try!