Traditional and typical food to try out in Myanmar

Lephet or pickled tealeaves

Lephet or pickled tealeaves is a very popular traditional food in Myanmar. The preparation of it is different depending on the region, but all lephet dishes include a variety of dry fried beans (yellow split beans, broad beans), dried shrimps, and nuts/peanuts. In Yangon and south, it is typically in a salad form with slices of tomatoes, often with finely sliced chili and squeeze of lime. In upper Myanmar, each ingredient is piled up separately. There are other usual ingredients with lephet in different regions, in Mogok for example, deep-fried lavas are offered with the letphet dish.

A-Thote(Myanmar Salad)

A-thote or Myanmar salad is very popular. Kawtswe Thote is mixed noodle salad. Htamin Thote is mixed rice salad, usually with dried shrimp, roasted fermented soybean, roasted graham flour, etc. Laphet Thote is the mixed form of laphet with chili and lime.


One Myanmar dish that is easy to have is Kyay-O, Chinese style noodle soup. Although you can get it in a variety of meat and noodle nowadays, the traditional style is with a mix of flat rice noodle and thin rice noodle, pork meat balls and sometimes pork innards, which you can opt out.


Mohinga is the most favorite food of people in Myanmar, often served for breakfast, although popular during anytime of the day. It is rice noodle served with fish based soup. Fish is cooked with ginger and lemongrass and thickened with rice and bean powders. It is a must try for all guests visiting Myanmar. It is served with your choice of fritters – most populars being gourd fritters (tempura style), onion fritters or chick pea fritters – and fish cake.


Ohn-note-kawtswe is coconut noodle, similar to other Southeast Asian variations. The coconut based soup is made with chicken and poured over egg noodles as breakfast food. You can also add fried fish cakes and fritters similar to mohinga.

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