Myanmar food, including assorted geology and great occasional conditions, Myanmar is normally supplied with ripe soil and water assets, which make it brags an inexhaustible different supply of sustenance all year around.
Rice is fundamental sustenance in Myanmar, going with different meat, angle, soup, serving of mixed greens and vegetables. The most widely recognized approach to cook the meat and oil is in oil with an assortment of seasonings of beat onion, garlic, ginger, turmeric, stew and flavors, and stew until all or the greater part of the water vanishes.
Despite the fact that Myanmar cooking is less zesty than sustenance in other Southeast Asia nations, it is significantly impacted by neighboring districts like Thailand, India and china.
It’s the national dish for the locals. Fine, round rice noodles served in a hearty, herbal fish broth, supplemented with the garlic, ginger, onions, lemongrass, boiled eggs and banana blossom.
Curry in Myanmar is not just one dish, It comes with a succession of side dished including rice, a tart salad, a small dish of fried vegetables, a small bowl of soup and a large tray of fresh and par-boiled vegetables and herbs to be eaten with various dips.
3. Deep Fried Stuff
In Myanmar, fried foods are everywhere on the street or in tea shops like samosas, spring rolls, savory fritters, sweets, breads.
4. Laphet Thohk – Green Tea Salad
It is a kind of salad made from fermented tea leaves. The sour and slightly bitter leaves are mixed with shredded cabbage, sliced tomatoes with peanut oil and lime.
The Myanmar falooda is similar to the that in India, which is made by mixing rose syrup with milk, basil seeds, shredded jelly and lime juice. Sweet and stunning.
6. Tea leaf salad
This is the most popular Myanmar food. To make the dish, the sour, slightly bitter leaves are mixed by hand with shredded cabbage, sliced tomatoes, nuts and peas. The dish can be a snack, an appetizer or, coupled with a plate of rice.