Step into the warm, fragrant world of Burmese home cooking. Family recipes from Yangon, Mandalay and Shan State — written for cooks at every level.
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From the bustling streets of Yangon to misty Shan kitchens — here are the dishes everyone is cooking right now.
The unofficial national dish — rice noodles in a rich, lemongrass-scented fish broth, topped with crispy fritters and lime.
Myanmar's most iconic salad — fermented tea leaves, crunchy beans, peanuts, tomato and lime. Tangy, savoury, addictive.
Soft rice noodles with savoury chicken or pork in tomato-garlic sauce — comfort food from the Shan hills.
Slow-cooked pork in a fragrant turmeric-onion gravy. The Sunday curry every Burmese family knows by heart.
Egg noodles in a creamy coconut-chicken broth — Burmese comfort food at its richest. Top with crispy onions and chili oil.
Crispy samosas tossed with chickpeas, onion, mint and tamarind sauce — Yangon street-food classic in 15 minutes.
Jasmine rice gently cooked in coconut milk with onion and sea salt. The perfect side for any Burmese curry.
Sweet pickled ginger with sesame seeds, fried beans and a kick of chili. Bright, refreshing — the perfect palate-cleanser.
Burmese semolina cake — toasted, fragrant with coconut milk, butter and poppy seeds. Tea-time staple every grandma makes.
မင်္ဂလာပါ! ကျွန်မ ရန်ကုန်က သီရိ — ဟင်းချက်ရတာကို နှစ်သက်တဲ့ အိမ်ရှင်မ တစ်ဦးပါ။
Hello! I'm Thiri — born in Yangon, raised in my grandmother's kitchen in Mandalay. For over a decade I've been writing down our family recipes so they don't get lost between generations. Every dish here is tested in my own kitchen — easy enough for beginners, true to the original taste.