Making one’s way through Yangon’s downtown, it’s not uncommon to see the streets lined with vendors and street carts, the air a tantalising blend of strong flavours – distinct of Burmese food. While choices are aplenty, the more popular street food options narrow down to these few local favourites.
Shan Noodles
A staple food in Yangon points to Shan noodles. Originating from the Shan state in eastern Myanmar, it has quickly gained popularity among its neighbouring countries of Laos, Thailand and China as well. Shan noodles are a go-to option for the Burmese during lunch or dinner, and even as a snack. Most commonly made by tossing thin rice noodles with some tomato paste and topped with marinated chicken, Shan noodles is comfort food at its simplest. There’s no excuse not to try this local wonder – the dish can be tweaked to fit different preferences; Apart from the soup version, Shan noodles can be enjoyed as a salad or with garlic oil. Popular noodle joints include 999 Shan Noodle House, one of the oldest establishments who have perfected Shan noodles, and Aung Mingalar, which also serves a mean Shan tofu.
Mont Lin Ma Yar
Affectionately translated as “husband and wife snack”, mont lin ma yar is a popular snack that can be found throughout the streets of Yangon. Rice flour batter is grilled in a dimpled cast iron pan, then sprinkled over with scallion, ginger, salt and chickpeas. A quail egg is cracked onto each, and two halves are joined – this is symbolic of its name, in which each half of a husband and wife combine to form one whole. Often garnering queues, locals are usually spotted in line for these savoury snacks, which are tailored to each stall scattered throughout the city – every vendor has added their own twist to the recipe, be it different toppings or seasonings. Be sure to try every single one, you might not have discovered your favourite just yet.
Mohinga
Buckle up for Yangon’s all-time favourite – Mohinga is the backbone of Yangon, and a dish that will never get old. Its preparation is a simple affair: rice noodle vermicelli stirred into a savoury fish soup thickened with crushed chickpeas, garnished with turmeric and lemongrass, then generously topped with deep fried fritters. While the strong fishy tang of Mohinga may initially stun the unsuspecting taste bud, this flavourful bowl of noodle stew has a way of stealing hearts. The people of Yangon typically enjoy their Mohinga in the mornings, but there’s no time in the day that isn’t a good time for it. Start your day with a warming bowl of Mohinga – it’s the breakfast of champions.
Samosa Salad
This simple dish is made by cutting samosas into strips and tossing them with potatoes cooked in turmeric, cabbage, diced tomatoes and some fried chickpeas. For the finishing touches: a warm ladleful of bean broth. Sometimes, a little seasoning is sprinkled over the top, but usually nothing more than some chilli powder and masala. Found in nearly every corner stall along the streets, the best Samosa salads can be narrowed down to originate from the area close to the Sule Pagoda. Look for the low plastic stools, take a seat and enjoy a samosa salad under some shelter, away from the sweltering afternoon sun.
Tea
To round off, we have the largest contributor to Burmese culture: tea. Travelling around Yangon, it’s impossible not to notice the number of tea shops available everywhere. The people of Myanmar take their tea very seriously: Restaurants and shops usually serve a complimentary thermos of unsweetened green tea at every table, a spin-off from the usual jug of water. In tea shops, one can expect to find Laphet Yay as a staple on their menus. Brewed with black tea and mixed generously with varying amounts of sweetened condensed milk, Laphet Yay is the infamous Burmese sweet tea that one can find in Yangon anywhere, anytime. A noteworthy establishment is Rangoon Tea House, which has earned a spot on CNN’s list of the best tea houses in the world. Here, tea served is of the finest quality, complete with a variety of traditional Burmese snacks and delicacies to go with it.
Burmese cuisine is a mystery: largely influenced by its Chinese, Thai and Indian neighbours, it can be said that Burmese cuisine is a big, bubbling pot that holds the essence of various Southeast Asian flavours. It has a little bit of everything, a bite for each taste bud. The locals have mastered the art of simple delicacies – comfort food doesn’t have to be all that extravagant after all.
