Food in Yangon, Myanmar

Mohinga (thick spicy fish soup with vermicelli) is the most in-demand breakfast in Myanmar. It’s not uncommon for people to say, “If you are a real Myanmar person, you cannot survive for a long time without eating mohinga.”

Some people even say they will never leave the country because they worry they can’t find a dish of their beloved mohinga abroad.

This is not exactly a joke: Mohinga plays a major role in the life of Myanmar people and is served as a special meal both at happy occasions, like a welcoming ceremony for a newborn baby, and sad occasions like a funeral.

If mohinga (thick spicy fish soup with vermicelli) is the most popular dish in Yangon, Shan noodles would have to be in close second place. But, while there are now more than 200 Shan noodle shops spread around the city, nearly always busy with customers, about a decade ago there were only a handful of shops and all were located in the Chinatown district.

So how did Shan noodles shake up Yangon dining? Naturally, through ethnic Shan who migrated from their home to the city, bringing with them their favorite dish. There are two types of Shan noodles – from southern Shan State and northern Shan State – and the former is probably the more popular among Yangonites.

Lentil soup refers to a variety of vegetarian and meat soups made with lentils. The soup may consist of green, brown, red, yellow or black lentils, with or without the husk. Dehulled yellow and red lentils disintegrate in cooking, making a thick soup.

Coconut noodles is without doubt a Myanmar favorite. However, its thick coconut soup not only fills hungry stomachs but is also notorious for pushing blood pressure to astronomical levels. Doctors are forever warning the public to choose a more healthy option, so it’s with some regret that most people eat ohno kaukswe only occasionally and the dish is now considered a guilty pleasure.