Myanmar Foods

Mohinga soup paste

မုန့်ဟင်းခါး

Mohinga, Myanmar's national breakfast, as a ready soup base made with fish, chickpea, banana stem, lemongrass and roasted rice powder.

Coconut noodle soup (Ohn No Khauk Swe)

အုန်းနို့ခေါက်ဆွဲ

The rich coconut noodle soup served across Myanmar, ready to heat and pour over egg noodles.

Shwe Taung noodle soup

ရွှေတောင်ခေါက်ဆွဲ

A Mandalay-style noodle dish with a rich, mildly spicy sauce. Heat and serve over noodles.

Vermicelli soup (Kyar Zan Chet)

ကြာဆံချက်

Glass noodle soup base, a Burmese comfort food for family meals and gatherings.

Mixed vegetable bean curry (Thee Sone Pè Hin)

သီးစုံပဲဟင်း

A sour vegetable and lentil curry eaten with rice. Ready to heat.

Hilsa fish stew (Nga Tha Lauk Paung)

ငါးသလောက်ပေါင်း

Hilsa slow-cooked with onion, garlic, tomato and lemongrass until the bones go soft. Ready to eat with rice.

Fried hilsa roe

ငါးသလောက်ဥကြော်

Fried hilsa roe, a seasonal treat in Myanmar and Bangladesh, ready to eat from the can.

Fish paste dip (Ngapi Yay Kyo)

ငါးပိရည်ကျို

The fish paste dip served with boiled vegetables at every Burmese table, made with dried shrimp, green chilli, garlic and roasted chilli.

Roasted catfish and green chilli fish paste

ငါးခူမီးကင်

Fire-roasted catfish pounded with green chilli and fish paste. A strong, smoky relish for rice.

Jengkol beans (Da Nyin Thee)

ဒညင်းသီး

Whole jengkol beans for home cooking. Boil, fry or curry them the Burmese way.

Fried jengkol beans

ဒညင်းခွက်ကြော်

Jengkol beans fried until golden and canned, ready to eat with rice.

Boiled jengkol beans

ဒညင်းသီးပြုတ်

Plain boiled jengkol beans, eaten with salt and oil or used in home cooking.

Jengkol fish paste curry

ဒညင်းသီးငါးပိချက်

Jengkol beans cooked in a fish paste curry. Hard to find fresh outside Southeast Asia.

Jengkol with coconut milk

ဒညင်းသီးအုန်းနို့ဆမ်း

Jengkol beans in sweetened coconut milk, eaten as a snack or dessert.

Fried roselle leaves (Chin Baung Kyaw)

ချဉ်ပေါင်ကြော်

Sour roselle leaves fried with dried shrimp, shrimp paste and bamboo shoot. One of the most loved Burmese side dishes.

Roselle leaves (Chin Baung Ywet)

ချဉ်ပေါင်ရွက်

Pickled roselle leaves for home cooking. Cook them with meat or fish, fry them, or use them for a sour soup.

Banana stem

ငှက်ပျောအူ

Tender banana stem, the ingredient that makes homemade mohinga taste right. Almost never sold fresh in Canada.

Boiled sweet bamboo shoots

မျှစ်ချိုပြုတ်

Boiled sweet bamboo shoots for curries, soups and stir-fries.

Steamed peas (Pè Byote)

စားတော်ပဲပြုတ်

Steamed peas with a touch of palm sugar, eaten with naan or sticky rice for a Burmese breakfast.

Banana in coconut milk

အုန်းနို့ငှက်ပျောပေါင်း

Bananas simmered in coconut milk, a sweet Burmese dessert ready to eat.

Ready-to-eat Burmese relish packs

Small ready-to-eat relish packs in shrimp and roselle flavours. Good for the till or a sampler shelf.

Balachaung (crispy fried shrimp)

ဘာလချောင်

Crispy dried shrimp fried with chilli, garlic and onion. Burmese families spoon it over rice, noodles and eggs, and buy it again and again.

Fried chilli flakes

Crispy fried chilli flakes in a sealed tin. A table condiment for noodles, rice and salads.

Mango and lime pickles

Spicy and sour Burmese mango and lime pickles in sealed tins.

Tea leaf salad kit (Laphet Thoke)

လက်ဖက်သုပ်

Fermented tea leaves with the crunchy fried beans, garlic and seeds in one pack. Mix with tomato, cabbage and lime for a full tea leaf salad.

Pickled tea leaves (Laphet)

လက်ဖက်

Fermented tea leaves, plain or sour and spicy, the heart of Burmese tea leaf salad and a snack on their own.

Fried bean and garlic mix (A-Kyaw Sone)

အကြော်စုံ

The crunchy mix of fried beans, peas, garlic and peanuts served with laphet and eaten as a snack.

Fish cakes (Nga Phe)

ငါးဖယ်

Ready-fried fish cakes, vacuum packed and frozen. Sliced into salads, mohinga and curries.