Travel Reference
In-Depth Information
»
Móun·hìn·gàThe most ubiquitous noodle, and Myanmar's unofficial national dish,
consists of fine, round rice noodles served in a thick fish- and shallot-based broth.
Made hearty with the addition of pith from the stalk of the banana tree, the dish is
often served topped with crispy deep-fried veggies or lentils.
»
Óun·nó k'auq·s'wèhThis dish unites pale wheat noodles, a mild coconut-
milk-based broth, shredded chicken, slices of hard-boiled egg, deep-fried crispy
bits and a drizzle of chilli oil. Served with sides of chopped green onion, thinly
sliced shallots and lime.
»
Shàn k'auq·s'wèhPossibly the most famous Shan dish, this takes the form of
thin, flat rice noodles in a clear broth with chunks of marinated chicken or pork,
garnished with toasted sesame and a drizzle of garlic oil, and served with a side of
pickled vegetables. A dry version, in which the broth is served on the side, is also
common.
»
Rakhine móun·diThis state's signature dish unites thin rice noodles, flaked fish
and a peppery broth. Served with a spicy condiment of pounded green chilli.
Somewhere In-Between
»
To·hù nwe k'auq·s'wèhLiterally 'warm tofu', this dish is similar to shàn
k'auq·s'wèh, except that the clear broth is replaced by a thick porridge made from
chickpea flour. The mixture is supplemented with pieces of marinated chicken or
pork, a drizzle of chilli oil, and sides of pickled veggies and broth.
»
Myì shayThick rice noodles served with chicken or pork and par-boiled bean
sprouts, and united by a dollop of sticky rice 'glue' (actually the same batter used
to make the noodles). The dish is seasoned with chilli oil and vinegar (in Mandalay)
or tamarind (in Mogok), and served with sides of pickled veggies and broth.
Restaurants
The bulk of Myanmar eateries are basic, with concrete floors, assertive fluorescent light-
ing and occasionally a menu in barely comprehensible English.
Burmese curry-based eateries are busiest (and many say freshest) at lunch. No menus
are necessary at these; just go to the line of curries and point to what you want. A meal
comes with a tableful of condiments, all of which are automatically refilled once you fin-
ish them. An all-you-can-eat meal can cost as little as K1500.
Chinese restaurants are found in most towns and most have similar sprawling menus,
with as many as 50 rice or noodle and chicken, pork, lamb, fish, beef or vegetable dishes,
