Mohinga is a rice noodle served with fish broth ofthen with extras. It is an essential part of Burmese cuisine. It is considered by many to be the national dish of Burma. It is readily available in most parts of the country. In major cities, street hawkers and roadside stalls sell dozens of dishes of mohinga to the locals and passers-by. Although mohinga is available throughout the day, it is usually eaten as breakfast.
*image from http://iims-asean-myanmar.blogspot.co.uk
Nangyi thoke နန်းကြီးသုပ်
Nan gyi thohk, is an a noodle salad dish with thick round rice noodles mixed with specifically prepared chicken curry. The dish is often garnished with toasted chickpea flour, sliced onions, chilies, crispy noodles, slices of hard-boiled egg, and zested with lime or lemon.
*image from http://noldesibel.blogspot.co.uk
Laphet is fermented tea leaves unique unique to Myamar. It is served as a salad (thoke) and mixed with extras such as dried ships, peanuts, cabbage, dried garlic, onions, finely chopped tomatoes, chilli. These extras can vary depending on region and personal preferences.
*image from wikipedia
Pork Curry with Pone-Yay-Gyi
Rice Balls (Mote Lone Yay Paw)
Mont Lone Yay Paw is a glutinous rice balls dessert with jaggery fillings. Usually prepared in clebration of Myanmar New Year Festival
Nga thalaut paung ငါးသလောက်ပေါင်း
Fresh water Hilsa Fish either slow cooked with soy sauce, vinegar, tomatoes in lemongrass till the bones melt away.