Bamar – Myanmar Ethnic Foods

Nan Gyi Thoke

Nan Gyi Thoke is a famous traditional Burmese dish made with thick rice noodles (called nan gyi) mixed with a rich and savory chicken curry sauce, herbs, and crunchy toppings. Also known as Mandalay Mont Di, this is a hearty, warm salad of fat rice noodles, chicken or beef curry, chili oil, toasted chickpea powder, coriander and sliced shallots The word “thoke” means “salad” in Burmese, but unlike light leafy salads, Burmese salads are bold, flavorful, and filling—Nan Gyi Thoke is one of the best examples.

Burmese Tofu

Burmese tofu is made from chickpeas, while Shan tofu is made from split peas – neither type is made from the more standard soya beans. You can enjoy Burmese tofu in the form of fritters, which are crisp outside and fluffy inside (tohu kyaw) and served with a tangy tamarind dip; or sliced up into a salad (tohu thoke) with a piquant dressing; or even served while still warm and molten (tohu nway) over a bowl of spicy

Mohinga

Mohinga is the national dish of Myanmar. This hearty, herb-based, lemongrass and rice noodle soup, often supplemented with the crunchy pith of the banana tree is usually eaten for breakfast. It is heaped with crispy split-pea fritters, sliced soft boiled duck eggs and bouncy fishcakes, scattered with roasted chili flakes and shredded coriander leaves.

Served with lime or lemon wedges to squeeze on top, this is a perfect, balanced breakfast dish which is now creeping in as a filling snack that can be relished at any time of the day. Few people actually make mohinga at home, as there are countless street vendors and cafés vying for business, and everyone has their favorite.

Samosa thoke

The samosa thoke is a traditional Burmese street food that resembles the Indian samosa chaat but not entirely because Burmese samosas are smaller than their Indian cousins. They are filled in with potatoes and chickpea powder. These deep-fried pastries are then dunked in a plain Burmese curry and garnished with mint leaves, sliced onions, tomatoes, cabbage, and brown chickpeas. The base dish is not spicy at all so you can choose to add more chili if you wish.

Nan Gyi Thoke

Burmese Tofu

Mohinga

Samosa thoke

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