What to eat and drink in Myanmar: dishes, etiquette and dietary tips

Myanmar’s must‑try dishes are mohinga (fish‑flavoured noodle soup), tea leaf salad (lahpet), Burmese curry with rice, and nan gyi thoke (thick noodle salad). Meals cost about US$1‑2 for breakfast and US$2‑4 for lunch or dinner at local eateries. Street food is safe when sold at busy stalls with visible cooking and clean water.

Mohinga – a rice‑noodle soup with fish broth, lemongrass, and fried onions; served hot for breakfast across the country.

Lahpet – fermented tea leaf salad mixed with peanuts, sesame seeds, and dried shrimp; a distinctive snack or side dish.

Burmese curry – meat (often chicken or pork) simmered in a mild, turmeric‑spiced gravy, served with steamed rice and fresh vegetables.

Nan gyi thoke – thick wheat noodles tossed with chicken broth, boiled egg, and a tangy sauce; popular in Yangon.

Street‑food stalls: US$1‑2 for a bowl of mohinga or a plate of nan gyi thoke.

Local restaurants: US$2‑4 for a curry set (curry, rice, and side salad).

Mid‑range restaurants: US$5‑8 per person for a three‑course meal.

Choose stalls with a steady flow of customers; high turnover means food is cooked fresh.

Watch that the cook uses clean water for rinsing vegetables and that the cooking surface is hot.

Avoid pre‑cooked items left out for long periods and drinks with crushed ice from unknown sources.

It is polite to try a small bite of lahpet even if you are not a fan of fermented flavors.

When eating with hands, use only the right hand; the left hand is considered unclean.

Vegetarians should ask for “no meat” (မုန့်မစား) and confirm that fish sauce is omitted.