The food of Myanmar is rich, with fresh local ingredients. Myanmar cuisine is influenced by many other cultures in Southeast Asia. in myanmar tours
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Salad Leaf Tea: One of Myanmar's famous specialties is lephet or fermented tea leaves. They are eaten separately or used as raw materials for lephet thoke - salty leaf salad. Photo: MultiVerse Advertising.
The leaves of the sour, bitter tea are mixed with fiber, tomatoes, crispy fried beans, nuts, a little garlic oil, chili and garlic fresh sliced. This dish can be used for snacks, appetizers or with rice. Picture: Mark Wiens.
Shan Rice: Shan rice (Shan rice), consisting of rice cooked with turmeric in round (or flat), then add fish meat and garlic oil up. Rice is usually served with leeks, garlic and greens. Picture: Messy Vegetarian Cook.
Buri Ram: Curry is the center of this dish, usually made from pork, fish, shrimp, cows or sheep. However, you will have loads of attractive dishes. Photo: Yourenotfromaroundhere.
Shan Noodles taste relatively simple, easy to eat and very tasty. Noodles are also available in dry versions with separate bowls of water. Photo: Sanctum Inle Resort.
Mohinga: Mohinga is Myanmar's "unofficial national food". Round spinach is made from fish and shallots. This dish is marketed on the street, usually eaten for breakfast or late night. You can add boiled eggs, akyaw, lentils, limes and chili powder. Picture: Hsaba.