BURMESE RECIPES

Explore the rich and diverse world of Burmese cuisine with this curated collection of authentic recipes. From hearty curries to refreshing salads and delightful desserts, these dishes showcase the unique flavors and traditions of Myanmar.​ Want to know more about where our food culture comes from? read here. To support our Burmese sisters and brothers who were victims of recent MANDALAY EARTHQUAKE in 2025, please click here.

🍜 Iconic Burmese Dishes

• Mohinga (Fish Noodle Soup): Considered Myanmar’s national dish, this flavorful catfish chowder is served over rice vermicelli and is a staple breakfast across the country. ​meemalee.com
• Ohn-No Khao Swè (Coconut Chicken Noodles): A comforting noodle soup featuring a rich coconut milk broth infused with spices and tender chicken pieces. ​Burmalicious by Suu+1Burmalicious by Suu+1
• Danbauk (Burmese Chicken Pilaf): A fragrant rice dish often served at celebrations, combining spiced chicken with aromatic rice. ​olivemagazine

🥗 Refreshing Salads

• Laphet Thoke (Tea Leaf Salad): A unique salad made with fermented tea leaves, mixed with crunchy nuts, seeds, and fresh vegetables. ​
• Let Thohk Sohn (Burmese Rainbow Salad): A vibrant mix of noodles, vegetables, and herbs, offering a medley of textures and flavors. ​
• Nan Gyi Thoke (Thick Rice Noodle Salad): A hearty salad combining thick rice noodles with a savory chicken curry sauce and garnishes. ​

🍛 Flavorful Curries

• Burmese Pork Curry (Wet-thar Hnut): A rich and aromatic curry featuring tender pork pieces simmered in a blend of spices. ​meemalee.com
• Bachelor’s Chicken Curry: A simple yet delicious chicken curry recipe, perfect for beginners and seasoned cooks alike. ​olivemagazine+6olivemagazine+6Burmalicious by Suu+6
• Burmese Meatball Curry (A-thar-lohn-hin): Savory meatballs cooked in a flavorful curry sauce, ideal for family meals. ​

🥟 Tasty Snacks & Sides

• Mont Lin Mayar (Husband-and-Wife Snack): A popular street food consisting of small, savory pancakes filled with quail eggs and other ingredients. ​
• Golden Potato and Meat Rings: Crispy fried rings made from a mixture of mashed potatoes and minced meat, perfect as a snack or appetizer. ​
• Grandma’s Burmese Potato Chips: Thinly sliced potatoes seasoned with traditional Burmese spices and fried to perfection. ​

🍰 Sweet Treats

• Mont Lone Yay Paw (Burmese New Year Sweets): Glutinous rice balls filled with palm sugar, traditionally served during the Thingyan festival. ​meemalee.com
• Burmese Cassava Cake: A moist and chewy dessert made from grated cassava, coconut milk, and sugar. ​olivemagazine

🥬 Vegan Delights

• Chickpea Tofu: A plant-based protein alternative made from chickpea flour, offering a firm texture and nutty flavor. ​
• Beansprout and Tofu Stir-fry: A quick and healthy dish combining fresh beansprouts and tofu with savory seasonings. ​meemalee.com+3burmesevegan.com+3burmesevegan.com+3
• Corn Fritters: Crispy fritters made from sweet corn kernels and a spiced batter, perfect as a snack or side dish. ​

For more authentic Burmese recipes and culinary inspiration, explore these resources:

• Meemalee’s Burmese Recipes
• Burmalicious by Suu
• Burmese Vegan
• Olive Magazine’s Best Burmese Recipes

Embark on a flavorful journey through Myanmar’s rich culinary heritage and bring the taste of Burma to your kitchen today!

RECIPE VIDEOS

BURMESE CHEFS

🇲🇲 Celebrated Burmese Chefs

1. Chef Orng

A prominent figure in Myanmar’s culinary scene, Chef Orng has been featured in various culinary events and collaborations, showcasing traditional Burmese cuisine.​myanmore.com+1YouTube+1

2. Chef Joseph

Known for his expertise in Burmese cooking, Chef Joseph has participated in numerous culinary showcases, emphasizing authentic Burmese flavors.​Log in or sign up to view+1myanmore.com+1

3. Chef Htun Htun

Chef Htun Htun has been instrumental in promoting Burmese cuisine through various platforms, highlighting the rich culinary traditions of Myanmar.​myanmore.com+1YouTube+1

4. Chef Suu (Burmalicious by Suu)

Based in Houston, Texas, Chef Suu is a recipe developer and food blogger who shares Burmese recipes and culinary stories, aiming to preserve and celebrate Burmese culinary heritage. ​theburmalicious.com

5. Chef Naing Win

As the executive chef at Inthar Heritage House in Inle Lake, Chef Naing Win is dedicated to preserving traditional Burmese cooking techniques and educating the next generation of chefs. ​topasianchefs.com

6. Chef Banny Hong

Co-owner and chef at Irrawaddy Taste of Burma in the United States, Chef Banny Hong brings authentic Burmese flavors to the international stage, sharing family recipes and traditional dishes. ​eatburma.com

7. Chef Ansab Khan

Heading the culinary operations at Burma Burma, Chef Ansab Khan plays a pivotal role in introducing Burmese cuisine to a broader audience through innovative dishes and restaurant experiences. ​Slurrp

8. The Rangoon Sisters (Amy & Emily Chung)

British-Burmese sisters Amy and Emily Chung have gained recognition for their cookbook “The Rangoon Sisters: Recipes from Our Burmese Family Kitchen,” which offers a collection of cherished family recipes and stories. ​Wikipedia

These chefs have played significant roles in promoting and preserving Burmese culinary traditions, both within Myanmar and internationally.

🇺🇸 Prominent Burmese Chefs & Cooks in the USA

1. Suu Khin – Burmalicious by Suu (Houston, Texas)

Suu Khin, a Burmese-born chef and former MasterChef US finalist, is the founder of Burmalicious by Suu. Based in Houston, she shares authentic Burmese recipes, hosts pop-up dinners, and offers cooking classes to promote Burmese cuisine. ​theburmalicious.com

2. Banny Hong – Irrawaddy Taste of Burma (Stanton, California)

Chef Banny Hong co-owns Irrawaddy Taste of Burma, the first Burmese restaurant in Orange County, California. He brings traditional Burmese flavors to the U.S., offering dishes inspired by his family’s recipes. ​eatburma.com

3. Amy & Emily Chung – The Rangoon Sisters

British-Burmese sisters Amy and Emily Chung are the authors of The Rangoon Sisters: Recipes from Our Burmese Family Kitchen. While primarily based in the UK, their cookbook has gained popularity in the U.S., introducing many to Burmese home cooking. ​rangoonsisters.com

4. Moe Thuzar – Burmese Home Cooking Advocate

Moe Thuzar is known for her efforts in promoting Burmese home cooking. While specific details about her culinary activities in the U.S. are limited, she has been involved in cultural and culinary events that highlight Burmese cuisine.​

5. Thiri Ko Ko – Bay Area, California

Thiri Ko Ko operates a Burmese food stall in the San Francisco Bay Area, offering traditional dishes like mohinga and laphet thoke at local festivals and community events.​

6. Mya Mya – Seattle, Washington

Mya Mya is a Burmese caterer in Seattle, specializing in Shan and Karenni recipes. She collaborates with local organizations to support refugee families through food-based events and fundraisers.​

These chefs and culinary figures play a vital role in preserving and promoting Burmese cuisine across the United States. Their efforts help introduce the rich flavors and traditions of Myanmar to a broader audience.

**There are many more Burmese home cooks who love to cook and sell to the community and they often do not have online presence.

RECIPE LINKS

🍜 Soups & Noodle Dishes

1. Mohinga (Burmese Lemongrass and Fish Soup)
Considered Myanmar’s national dish, Mohinga is a flavorful fish broth infused with lemongrass, served over rice vermicelli and garnished with crispy fritters and boiled eggs.
📖 Recipe: The Guardian​Wikipedia

2. Kaukswe (Burmese Coconut Noodle Curry)
A comforting noodle dish featuring a rich coconut milk curry base, often combined with tofu or chicken and topped with crispy garnishes.
📖 Recipe: The Curious Chickpea​

🥗 Salads (Thoke)

3. Laphet Thoke (Tea Leaf Salad)
A unique salad made with fermented tea leaves, mixed with crunchy nuts, seeds, and fresh vegetables, offering a burst of flavors and textures.
📖 Recipe: EatingWell​

4. Burmese Mango, Peanut, and Lime Salad
A refreshing salad combining unripe mangoes, peanuts, and lime juice, creating a tangy and crunchy delight.
📖 Recipe: The Guardian​

🍛 Curries & Main Dishes

5. Home-Style Chicken Kebat
A simple yet flavorful chicken stir-fry infused with Burmese spices, perfect for a quick and satisfying meal.
📖 Recipe: Epicurious​

6. Burmese Butter and Lentil Rice (Pe Htaw Bhut Htamin)
A festive rice dish cooked with butter, lentils, and aromatic spices, often served during special occasions.
📖 Recipe: Wikipedia​Wikipedia

🥟 Snacks & Street Food

7. Mandalay Bean Fritters (Pe Kyaw)
Crispy fritters made from mashed kidney beans and spices, commonly enjoyed as a snack or appetizer.
📖 Recipe: The Independent​

8. Burmese Chickpea Tofu
A unique tofu alternative made from chickpea flour, offering a creamy texture and rich flavor, originating from Myanmar’s Shan State.
📖 Recipe: Bon Appétit​Bon Appétit

🍰 Desserts

9. Sanwin Makin (Semolina Cake)
A traditional Burmese dessert made with semolina, coconut milk, and poppy seeds, often served during festive occasions.
📖 Recipe: Wikipedia​Wikipedia

These recipes offer a glimpse into the rich culinary traditions of Myanmar. For more detailed instructions and variations, please refer to the linked sources.​

🍜 A Taste of Time: The History and Evolution of Burmese Cuisine Through the Ages

🏯 Ancient Origins: Culinary Roots of the Pyu, Mon, and Bagan Eras

Burmese cuisine traces its roots back thousands of years to the ancient civilizations of Pyu, Mon, and Bagan. These early kingdoms cultivated rice, legumes, fish, and a variety of indigenous herbs and vegetables.

• Pyu City-States (200 BCE–900 CE) introduced rice-based diets, fermented fish sauces, and early forms of pickling.
• Mon Kingdom brought strong ties to Southeast Asian culinary traditions—particularly coconut-based curries and herbal soups.
• Bagan Dynasty (9th–13th century) saw the rise of royal feasts and a more organized use of spices, lentils, and meats.

🌍 Cultural Crossroads: Indian, Chinese, and Thai Influences

As Burma (Myanmar) became a hub of trade between India, China, and Thailand, its cuisine absorbed major external influences.

• Indian influence introduced curries, turmeric, lentils (dal), flatbreads like paratha, and fried snacks such as samosas.
• Chinese migration brought stir-frying techniques, noodles (like kyay oh), soy sauce, and savory broths.
• Thai and Lao culinary exchange contributed the use of lemongrass, chili pastes, and tangy salads (thoke), giving rise to dishes like lahpet thoke (tea leaf salad).

🍛 Colonial Period: British Rule and Fusion Food (1824–1948)

During the British colonial era, Anglo-Burmese cuisine emerged.

• Burmese-Chinese-Indian fusion dishes grew more common in urban centers like Rangoon (Yangon) and Mandalay.
• Street food culture blossomed with influences from British tea culture, Indian street snacks, and Chinese noodle houses.
• Dishes like Mohinga (rice noodle fish soup) became national staples, blending local herbs, fish paste, and Indian spices.

🕊️ Post-Independence and Isolation (1948–1988)

After gaining independence in 1948, Burma faced political turmoil and economic isolation.

• Despite limited foreign imports, regional diversity thrived, with unique dishes from ethnic groups like the Shan, Chin, Kachin, and Karen gaining prominence in local food culture.
• The emphasis was on home cooking, preservation techniques (pickling, fermenting), and rice as the daily staple.

🛑 Military Rule and Diaspora Influence (1988–2011)

Decades of military rule pushed many Burmese to flee abroad. This diaspora helped preserve traditional recipes and share them globally.

• Burmese restaurants began appearing in cities like Los Angeles, London, and Melbourne.
• In exile, Burmese chefs mixed homeland ingredients with local produce, creating a modern fusion version of traditional dishes.

🌎 The Global Rise of Burmese Cuisine (2011–Present)

As Myanmar began opening up politically around 2011, its cuisine gained international recognition.

• Renowned chefs like Suu Khin and The Rangoon Sisters introduced Burmese food to Western audiences.
• Dishes like Mohinga, Tea Leaf Salad (Lahpet Thoke), and Shan Noodles gained cult followings.
• Burmese food began appearing on global food tours, cooking shows, and YouTube channels—elevating it as a rising star of Southeast Asian cuisine.

🔥 Signature Traits of Burmese Cuisine

• Fermentation: Key in fish sauce, pickled tea leaves (lahpet), and ngapi (fermented shrimp paste).
• Balancing flavors: Dishes often balance salty, sour, spicy, and umami notes in every bite.
• Rice-based: Central to almost every meal, often served with a variety of sides and curries.
• Cultural diversity: Each ethnic group has its own cooking style, ingredients, and specialties.

📌 Conclusion: The Soul of a Nation on a Plate

Burmese cuisine is more than just food—it’s a powerful reflection of Myanmar’s complex history, diverse ethnic makeup, and resilient spirit. From ancient rice paddies to modern food festivals in New York and London, Burmese cuisine has evolved with grace, flavor, and a deep connection to home.

🔗 Learn More (External Links):

History of Burmese Cuisine – BBC Travel

Burmalicious by Suu – Burmese Cooking

The Rangoon Sisters Cookbook

🍢 Street Food in Burma (Myanmar): The Heartbeat of Local Flavor and Culture

🇲🇲 What Makes Burmese Street Food Special?

Burmese street food is more than just quick eats—it’s an essential part of Myanmar’s culture, daily life, and identity. From bustling city corners in Yangon and Mandalay to small town alleyways, street food vendors offer dishes that are flavorful, affordable, and rooted in centuries of tradition.

With influences from India, China, Thailand, and the country’s many ethnic minorities, Burmese street food is diverse, spicy, and deeply satisfying.

🛵 Where to Find Street Food in Myanmar?

1. Yangon (Rangoon): Famous for its vibrant night markets and morning noodle stalls.
2. Mandalay: Known for Shan noodles and royal sweets.
3. Taunggyi & Inle Lake: Ethnic snacks from the Shan and Pa-O communities.
4. Mawlamyine & Hpa-An: Mon and Karen street food specialties.
5. Border Towns (like Myawaddy or Muse): Fusion dishes from Thailand and China.

🍽️ Popular Burmese Street Food Dishes

Here are some must-try street food items you’ll find on almost every street corner:

🧑‍🍳 Street Food Vendors: The Soul of Burmese Cities

Street vendors are mostly small family businesses or individual entrepreneurs who cook fresh dishes daily. Their stalls might be:

• Mobile carts with built-in charcoal grills
• Plastic tables and chairs set up on sidewalks
• Motorbikes turned into cooking stations
• Stalls in sprawling night markets or morning bazaars

These vendors are often multi-generational cooks, passing down recipes from mother to daughter, or father to son. Despite facing challenges like economic instability or government crackdowns (especially under junta rule), many vendors persevere and thrive through community support.

💔 Challenges Street Food Vendors Face

• Junta Restrictions: The military regime often limits where vendors can operate, especially in protest-prone areas.
• Health & Safety Concerns: Inconsistent regulations lead to varied food safety standards.
• Inflation & Cost of Ingredients: Rising prices due to sanctions and instability make it hard for vendors to survive.
• Tourism Decline: Political turmoil has hurt tourism, reducing income for vendors in hotspots like Bagan and Yangon.

❤️ Cultural Significance of Street Food

• Social Hub: Street food stalls are where people gather, talk politics, laugh, and share stories.
• Economic Lifeline: For many, it’s the primary source of income and livelihood.
• Food Education: Locals and tourists alike learn about Burmese heritage through taste and storytelling.

🔗 Explore More About Burmese Street Food (External Links)

• Burmese Street Food Guide – Migrationology
• CNN Travel: Street Food in Myanmar
• BBC: What Burmese Street Food Says About Culture

✊ Final Thought: Street Food Is the People’s Kitchen

Burmese street food is raw, real, and revolutionary—it survives through hardship, adapts with creativity, and brings people together one plate at a time. Every skewer, salad, and bowl tells a story of resilience, heritage, and flavor that defines Myanmar’s spirit.