🇲🇲Burmese Recipes
Explore Burmese cuisine — mohinga, lahpet thoke, ohn no khao swè, and the Indian-Chinese-Thai crossroads of Myanmar.
5 recipes
Burmese (Myanmar) cuisine sits at the crossroads of India, China, and Thailand, built on fermented and pungent ingredients: ngapi (fish/shrimp paste), fermented tea leaves (lahpet), and shallot-garlic-turmeric oil bases. Mohinga (catfish rice-noodle soup) is the national dish; lahpet thoke (tea-leaf salad) is unique to the cuisine. Oil-rich curries and salads (thoke) define the table.
🧂 Essential Pantry
Ngapi (fermented fish/shrimp paste)Lahpet (fermented tea leaves)TurmericShallotsGarlicChickpea flour (besan)Fish sauceTamarindDried shrimpPeanut oil
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mediumBurmese · Main Courses
Pone Yay Gyi Curry (ပုန်းရည်ကြီးဟင်း) — Burmese Pork and Fermented Bean Paste
Pone yay gyi is a dark, earthy bean paste closely associated with Bagan and central Myanmar. In this home-style pork hin, the paste enriches tender meat and onion gravy, making a deeply savory curry for a shared rice meal.
115 min 4 448 cal
