3 dishes people actually cook in Myanmar: what they are, how long they take, and what you need to buy.
What can you cook from Myanmar? 3 traditional Myanmar dishes, from Shan noodles (50 min, the quickest) to Mohinga (110 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Myanmar on the map. Drag to spin the planet.
Fermented tea leaves served in a ring of separate crunchy heaps, tossed at the table with garlic oil, lime and fish sauce.
Burmese breakfast noodle soup whose broth is thickened with toasted chickpea flour and ground toasted rice, and given body by banana stem that cooks down into fibres.
Rice noodles under a slow-simmered minced chicken and tomato sauce, finished with garlic oil, pickled greens and crushed peanuts.
Copper documents three dishes from Myanmar: Lahpet thoke, Mohinga and Shan noodles. Fish sauce and garlic each appear in more than one recipe. All three are fried. Not one needs an oven — they cook entirely on the hob. Between them they use 33 different ingredients.
The three recipes need 33 ingredients between them, of which 3 are shared by more than one dish. Fish sauce and roasted peanuts the hardest to find: of the 586 dishes in Copper's atlas, 15 use fish sauce and 9 use roasted peanuts. Every ingredient list on this page is complete, with quantities, and free to read.
Shan noodles is the quickest at 50 minutes. Mohinga is the longest at 110 minutes. The median is 60 minutes — a weekend dish rather than a weeknight one.
Shan noodles is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Myanmar is part of Southeast Asian.
Countries close to Myanmar on the globe — and close on the plate.
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