Food in Myanmar

Lastly, there is also a short chapter dedicated to Myanmar cuisine.

You can't really compare the cuisine of Myanmar with any other country. It has influences from India and China, but it is very distinct and consists of various regional cuisines. The most influential one is probably the cuisine of the Shan province. It is not as spicy as other cuisines in Southeast Asia, but it is well-seasoned. Onions and garlic are used liberally.

A typical Burmese meal looks like this. The base is, of course, rice. From a selection at the restaurant counter, each person chooses a curry. However, these curries can't be compared to well-known Thai or Indian curries. Basically, they are stews. They can have various flavors - some more strongly seasoned, some fresher, some cheaper, some spicier, some milder. A common feature is a layer of oil that floats on top. This is intentionally done because the oil acts as a protective layer for the curries that sit out for hours at room temperature. Nowadays, the curries are usually made with pork, lamb, chicken, beef, fish, and shrimp. In places with a wider selection, there might also be vegan options like eggplant, pumpkin, or tofu. However, tofu in Myanmar is not always made from soybeans like you know it, but is mostly made from chickpeas and comes in yellow gelatinous cubes, similar to Sicilian panelle. Along with the curry, there are always a bunch of side dishes. In places with a wider selection, you can choose from many different vegetables, but sometimes there are only a few options. Often, not only vegetables but also various fish pastes are included. In the north, beans or chickpeas are often added. A soup is ALWAYS included. This can be a vegetable soup, fish soup, or poultry soup, sometimes even multiple soups. They are often slightly sour with tamarind. Whatever is put on the table, there is always a plate of raw and blanched vegetables. It is served with a spicy fermented fish sauce, which can be quite a punch in the face in terms of taste if you are not familiar with the extremely fishy, fermented flavor.

Another notable thing is the many salads. Everything is turned into a sour and spicy salad, whether it's vegetables, meat, or noodles. Usually, peanuts, fried beans, and garlic are added for texture. Particularly noteworthy are salads made from tamarind leaves and fermented tea leaves, two ingredients that are hardly used in any other cuisine besides Myanmar's.

In addition to rice dishes, there are also some noodle dishes. Often in the form of soups, but also fried or as a warm salad. Although they are tasty, they are rarely as intense and rich as those from neighboring Southeast Asian countries. One notable noodle soup is Mohinga, which is considered the national dish. It is a sour and spicy fish broth to which some chickpea flour is added. The noodles are thin and cut into small pieces to make them eatable with a spoon only. It is garnished with fresh herbs and crispy fried dough chips. It is mainly eaten for breakfast.

So, that was a rough overview, of course there is much more, many things that we unfortunately did not discover. But we definitely didn't go hungry... and it was delicious.