Myanmar was sealed off for the last 50 years, but, as the country opens up, travelers finally get to have a taste of one of Southeast Asia’s most colorful culinary palettes.
Burmese food is a collision between Chinese, Indian, and other Southeast Asian cooking traditions. This rich culinary palate combines a hodgepodge of unique flavors from Myanmar’s ethnic and regional cuisines.
Throughout the streets of the Golden Land, as the country is known, the savory fragrance of rich, bright curries simmer from street vendors’ vats and penetrate passerby’s nostrils in an enticing assault on the senses.
Motley arrays of boiled vegetables, fresh local herbs, and sour and salty sauces decorate tables low to the ground where local patrons eagerly dig into their feasts.
If you’re a vegetarian this is also the place for you – you can discover many kinds of salads and tossed greens on these streets. Ginger, cucumber, tomato, tea leaves, kaffir lime, long bean – if it grows in Myanmar’s fertile soil, then it’s probably in a salad.