Travel Reference
In-Depth Information
s'éh·hnǎmyò·hìn·jo
'12-taste' soup
móun·di
mount-ti
(Mandalay noodles and chicken/fish)
móun·hìn·gà
mohinga
(noodles and chicken/fish)
móun·s'i·jaw
sweet fried-rice pancakes
móun·zàn
sticky rice cake with jaggery (palm sugar)
myì shay
Shan-style noodle soup
ngà·dhouq
fish salad
ngà·baùn·(douq)
steamed fish (in banana leaves)
t'ămìn
rice
kauq·hnyìn·baùn
steamed sticky rice
oùn·t'ămìn
coconut rice
t' ǎmìn-gyaw
fried rice
t'ǎdhì·móun
toddy-palm sugar cake
weq·thǎni
red pork
Burma: Rivers of Flavour
(2012), by Naomi Duguid, is the most expansive book on
Burmese food to have been published in English.
Meat & Seafood
ǎmèh·dhà
beef
ceq·thà
chicken
k'ǎyú
shellfish
ngǎ
fish
ngǎk'u
catfish
ngǎshín
eel
ngǎthǎlauq·paùn
carp
pin·leh·za/ye·thaq·tǎwa
seafood
pyi·jì·ngà
squid
weq·thà
pork
