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Explora los sabores auténticos de Myanmar en una experiencia gastronómica inolvidable.
Myanmar, formerly known as Burma, is a Southeast Asian nation with more than 100 ethnic groups. It borders India, Bangladesh, China, Laos and Thailand. It is a country of breathtaking landscapes, from the temple-dotted plains of Bagan to the calm waters of Inle Lake, and a culture deeply rooted in Theravada Buddhism.
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Myanmar cuisine is a treasure to be discovered, with strong influences from its neighbors China, India and Thailand, but with a unique personality. It is characterized by the use of fermented products, a wide variety of salads ('thoke') and a love of predominantly salty and sour flavours. Eating in Myanmar is a culinary adventure, from street stalls to curry feasts.
Considered the national dish par excellence, it is a fish and rice noodle soup that is usually eaten for breakfast. The broth is thick and aromatic, cooked with lemongrass, ginger and banana, and served with crunchy toppings.
The most famous dish in Myanmar. It consists of fermented tea leaves mixed with shredded cabbage, tomatoes, a variety of crispy fried beans and peas, peanuts, sesame and a splash of garlic-lime oil.
A feast in itself. When ordering a curry (pork, chicken, lamb or fish), you not only receive the main course, but also a multitude of accompaniments: soup, rice, fresh and cooked vegetables, and various sauces and condiments, including the ubiquitous 'ngapi' fish paste.
A dish originating from Shan State, but popular throughout the country. They are thin rice noodles served in a light, spicy broth with marinated chicken or pork, and seasoned with toasted sesame. There is also a 'dry' version with the broth separate.
Often called the 'Myanmar spaghetti salad'. They are thick, round rice noodles mixed with a chicken curry, chickpea flour, sliced hard-boiled egg, onion and lime. It is a strong and tasty dish.
Wheat noodles in a creamy and rich chicken broth and coconut milk, seasoned with chickpea flour, onion and chili. It is a comforting soup and one of the country's favorites.
Tea is the center of social life. Served in small cups, it is strong, sweet and milky, prepared with black tea and condensed milk. Tea houses ('teashops') are institutions where people meet to chat, eat and do business.
An incredibly refreshing street drink. The juice is freshly extracted from the sugar cane stalks and served with ice and sometimes a squeeze of lime.
The local lager beer and the most popular in the country. It is a light and refreshing drink, perfect to accompany spicy food or to relax after a day of exploring.
A traditional alcoholic beverage obtained from the fermented sap of palm trees. It has a slightly sweet and tart flavor, and can be drunk fresh (sweeter) or further fermented (stronger).
They are glutinous rice balls filled with palm sugar and sprinkled with grated coconut. They are usually prepared during the Thingyan (Burmese New Year) festival and are a sweet and chewy snack.
A refreshing dessert perfect for the heat. It's a mix of gelatin pieces, tapioca pearls and glutinous rice, served in chilled sweetened coconut milk.
A dense, moist cake or pudding made from semolina, coconut milk, eggs, clarified butter and poppy seeds. It is a sweet and aromatic dessert, often cut into a diamond shape.
A two-layer jelly. The bottom layer is white and made of coconut milk, while the top layer is transparent and made of agar-agar. It is a light dessert and not too sweet.
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Ver guía completaTea is the center of social life. Served in small cups, it is strong, sweet and milky, prepared with black tea and condensed milk. Tea houses ('teashops') are institutions where people meet to chat, eat and do business.
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