Myanmar Food

There are many popular food in Myanmar. Below are more interesting dishes for you to take. If you are cooking. you should also know about the spices and seasonings too. So. if you want to know more about Myanmar Spices and Seasonings click here.

Do you want to know the taste? What are the ingredients? You can find out here. You can view what kind of food you would like to eat and places you can eat.

Some of the popular food and their recipes are shown as below.

Main Dishes

Traditional Dishes

Dips. Relishes. Pickles

Rice specialties




Myanmar Spices and Seasoning

Myanmar lies in a zone of the world historically famous for the spices and seasoning which add so much zest and flavour to the food. Other countries may use these fragrant and aromatic leaves. roots and barks as condiments. but here. in their place of origin they are used tactically for their medicinal properties. In fact. science is now recognizing spices are bactericidal. they kill bacteria which may infect the food. They also keep bacteria from infecting the food. Myanmar people have been aware of this from historical times. and of other medicinal properties. so that a whole pharmacopoeia has been collected. There is a Myanmar saying: "food is medicine. medicine is food."

Here are some spices commonly used in Myanmar dishes.

Basil: Ocimum. (pin zein:)

The leaves are expectorant and carminative.

Caraway: Carum Casui:

Used in meat dishes and to flavour pea rice.


The small green chillies known by the names of "sky-gazing or waiting for rain." "golden needle." "Indian yell." have the sharpest taste and hotness which spreads rapidly throughout the body. The larger ripe chilies are dried and pounded to make chili powder or are first roasted before pounding.

Cinnamon: ( thi’ gja bo:)

It is the bark of young shoots of cinnamon cassia and is used to flavour meat dishes and pea rice. It is tonic. carminative. astringent and antispasmodic. It is given in the form of a powder for flatulence.

Coriander: (nan nan bin)

The leaves serve as a garnish for the popular Myanmar snack. mohinga. and is also used to garnish athoke (salads). It is carminative.

Curry leaf: (pjin: do thein)

Eaten with curry. If eaten in large quantities it acts as a gentle purgative.


Widely used in curries. soups. salads and with ngapi. Garlic is prescribed in fevers. coughs. flatulence and affections of the nervous system. It is a reputed remedy for dyspepsia.

Galangal: alpinia conchgera (ba de: go:)

Essential to the broth in mohinga of the Rakhine nationals. The rhizome is aromatic. tonic. carminative.


Used in curries. soups. and to overwhelm fishy smell. It is a grateful stimulant. expectorant and valuable for dyspepsia and throat troubles.


Peppercorn may be added whole to dishes or in ground form. It is digestive. tonic and used with benefit in debility. flatulence. diarrhoea and coughs.


The pulp of tamarind pods is dried and used to add a fruity sourness to many dishes. Tender leaves and flowers are used for soups and salads. Tamarind is cooling and antibilious.


Adds colour and flavour to dishes. The rhizome is a household remedy used both internally and externally. Internally it is used as an anthelonintic.

Prawn Curry

Characteristic of Burmese prawn curry is that the prawn heads are left on. as tasty essences are inside them and should ooze out during cooking. With simplest cooking and fresh prawns. this makes the curry most flavorful.


  • 3 pounds (or) 9 prawns of 5-inch
  • 2/3 cup oil
  • 1 tablespoon fish sauce
  • 1 teaspoon ginger powder
  • 1/3 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • 2 teaspoons dried garlic chips
  • 2 medium tomatoes
  • 1 cup onions. chopped finely
  • Salt. as needed after fish sauce

How to cook

To dress prawns: wash. chop off whiskers. At top of head. look for two tusk-like pieces. Pull out and in so doing a bag of black excretion should come out intact. Get it out cleanly anyway. Peel off shell. Slit 1/8 inch deep down center of back and remove black thread seen there. Wipe prawn clean. Rub with fish sauce and turmeric carefully.

Soak garlic chips in 1 1/2 teaspoons water. Heat oil. fry garlic and onion on low heat till fragrant. Add ginger and chili. fry 1 minute. Lay prawns in this. Cover and cook over raised heat for 5 minutes. Add 1/3 cup water. stir or turn carefully. Cover and simmer about 20 minutes. Squeeze in tomato pulp. add salt if needed. and cook till curry is pinky red. with clear oil at top.

Beef Curry


  • 2 1/2 pounds of beef
  • 1 ½ tablespoons of fish sauce
  • 1/3 teaspoon of turmeric
  • 1 tablespoon of vinegar
  • 3 teaspoons of dried garlic chips
  • 1 ½ cups onions. to be chopped finely
  • 1 teaspoon of chili powder
  • 2 teaspoons of ginger powder
  • 3/4 cup oil (less if beef is fatty)
  • 2 teaspoons salt
  • 3 bay leaves
  • 2 or 3 cinnamon sticks
  • 5 cloves
  • 5 peppercorns

How to cook

Cut meat in 2-inch cubes. Rub well with fish sauce. turmeric. and vinegar. Leave overnight (if cool) or a few hours. Soak garlic chips in 2 teaspoons water. Rub beef with garlic. onion. chili. ginger. oil. and mix well. Add water just to cover.

Cover tightly and cook over slowest fire. When first water is gone. add small amounts as needed till meat is tender. When tender. correct for salt. Put in bay leaves. cinnamon. cloves. peppercorns; cook slowly. stirring till oil on top is clear. This recipe can be used for cheaper cuts cooked in a crock pot.

Vegetable Curry


  • 2 medium potatoes
  • 1/2 cup diced salt fish
  • 3/4 cup diced green beans
  • 2 teaspoons dried garlic chips
  • 3/4 cup sprigged cauliflower
  • 1 ½ cups onion. chopped finely
  • 1 medium eggplant Large pinch turmeric
  • 3/4 cup cut okra
  • 1/2 cup oil
  • 3 medium tomatoes. fairly green
  • 1 teaspoon ginger powder
  • 2 green chilies
  • 1 teaspoon chili powder
  • 1 small bunch coriander leaves
  • Salt to taste

How to cook

Peel and cut potatoes and eggplant into 1-inch cubes. Keep eggplant under water. Cut green beans into 1-inch lengths and saltfish into 3/4-inch cubes. Wash okra. dry. and cut into 1-inch lengths. Chop one tomato finely. and 2 tomatoes in chunks. Trim stalks from chilies. Chip coriander leaves. Soak garlic chips in 1 1/2 teaspoons water. Heat oil; put in garlic. onion. turmeric. ginger. and chili powder and fry till fragrant. Add saltfish. finely chopped tomato. and coriander. Stir and cook 3 to 5 minutes. Add potatoes. 1 cup water. 1 teaspoon salt and cook 10 to 12 minutes. Add green beans. eggplant. cauliflower. and green chilies successively. with 3/4 cup water. After 5 minutes add tomatoes cut in chunks and okra. Correct for salt and cook about 2 minutes after okra is in.
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