Noodle salad (khauk swe thoke)

This is a hearty salad full of refreshing flavours and textures, and a favourite dish in Burmese cuisine.

Silky Shan Soup (Tohu Byawk)

At morning markets in Shan areas of Burma and northern Thailand, there is always at least one vendor selling this thick, smooth, pale yellow soup for breakfast, hot and enticing, often poured over fine rice vermicelli. Alongside they sell Shan tofu, either in large chunks to take home or cut up and dressed as a salad.

Tamarind dipping sauce & vegetables (ma kee yae tote saya)

This sweet and tangy dipping sauce is a flavoursome snack with fresh, crunchy vegetables, but also pairs perfectly with seafood.

Tomato relish (kayan chi thi naun pya ye)

This easy relish recipe is bursting with distinct South East Asian flavours – chilli, coriander, garlic and fish sauce.

Fish cake salad (nga phe thoke)

This popular Burmese salad is packed with traditional and refreshing flavours.

Pork curry (wet that sipyan)

Sipyan, the Burmese word for curry, means ‘oil returns’, and refers to how the curry is cooked until the oil comes back to the surface.

Spiced pork with green mango (wettha thayet thi chet)

Appearing widely in our research for this dish, the following rhyme is a neat summary of Burmese cookery: ‘Of all the fruit, the mango is best; of all the meat, pork is best; and of all the leaves, lahpet’s (fermented tea leaf) the best.’ Mango is used in this pork curry to add flavour and to help tenderise the meat, while shredded green mango also makes a piquant accompaniment as a salad. Often flavoured with ground dried shrimp, shrimp paste and fish sauce, it provides a wonderfully salty-sour counterpoint to the rich pork.

Burmese grilled chicken with forbidden rice

A feature of Burmese cuisine is toasted chickpea flour (besan), which is commonly used as a thickener for soups or, like here, sprinkled over salads.

Shan noodles (khaut sew)

There are many versions of this Burmese dish that is, at it’s heart, really quite simple and features an intriguing combo of tomatoes, chicken, aromatics, fish sauce and peanuts. If you like, you could poach a whole chicken in chicken stock, shred the meat and add that to the sauce at the end of cooking to heat through, instead of using thigh fillets. With that option, you then have a delicious chicken stock, which you can serve with the noodle dish to the side. Win win!

Coconut milk noodles (ohn-no khaut swe)

Mohinga (fish noodle soup) may be the national dish in Myanmar, but the comforting ohn-no khaut swe is just as loved. Its name, translating to "coconut milk noodles", points out its decidedly coconut flavour. The key to this simple dish is in the toppings and condiments, which are added according to personal preference for additional flavour, spice and texture.

Noodle with Fish Soup (Mohinga)

In Myanmar, Noodle with Fish Soup is known as Mohinga. Mo means Noodle. And Hin Ga means soup. Mohinga is one of favourite breakfasts in Myanmar. We can buy Mohinga from teashop, street shop and market every morning. It sells between 200 kyats to 500 kyats. Mohinga soup is made with cat fish. It is sweet and tasty. I learnt Mohinga soup recipe from my Aunty. She is a good cook and I love her cooking style. Now let me explain the recipe step by step.