In addition to visiting tourist destinations, tasting street cuisine is must-try activity while you are in Yangon. Here are some best delicious street foods in Yangon that are highly appreciated by visitors.
Set up at the Merchant Road side of the park is a store with short plastic seats where you can hide from the rain or sun to enjoy this quick afternoon snack. Fried samosas cut into neat strips mixed with fried chickpeas, cabbage and potato, topped with a warm savoury broth that completes the dish. If you’re a fan of spicy food, be sure to ask for chilli flakes!
A short walk to the other side of Sule Pagoda on the small street between Sule Pagoda road and 33rd street features a row of mobile street vendors that obviously know their craft. Our favourite of the lot was this stall selling pancakes which are in fact one of the best in Yangon! It’s everything you’ve ever dreamed a pancake would be and more — freshly cooked, it’s fluffy in the middle and slightly crispy on the sides. Choose to have it with an extra egg atop or sprinkled with nuts, or try both for just K500 (S$0.50).
Just beside the Pancake push cart is what our guide called the “Gangster sandwich” — A thin and crispy indian styled pancake with batter made of lentils. The street version of this dosa is served wrapped around cabbage, chickpeas and a unique blend of sweet and savoury sauces, chopped into bite sized pieces you can savour in one mouth. Probably our second favourite after the pancakes!
Mont Lin Ma Yar — Quail Egg snack
Affectionately translated as the couple or husband and wife snack, this popular dish is made of 2 sides joined into a round bite sized ball of quail eggs, chickpeas and a dash of pepper. You can find it sold in 10s for K400-500 around the city, with variations of toppings like tomatoes, chickpeas or plain — all of which were equally joyful to snack on.
A signature burmese breakfast dish, you can find a bowl of mohinga all over Myanmar. This rice-noodle dish is served in a hearty fish broth, thickened by crushed chickpeas and other local spices like turmeric and lemongrass. Seemingly pungent initially, the dish very quickly became something we looked forward to during our tea stops while travelling through the country.
Tea Leaf Salad (Lephet Thote)
Another signature burmese dish is their pickled tea leaves — usually used in teas or served as a salad. As a salad, it’s base of Pennywort leaves — slightly bitter but balances out nicely with the salad sauce — mixed in with diced tomatoes, cabbage and nuts, tossed in a mildly sweet sauce and topped with a squeeze of lime. It makes for a refreshing midday snack or as a starter that opens up your appetite for the mains. The same street selling the pancakes and dosa sandwich also had a tea leaf store but the famous one is at the Shwe Shan Lay restaurant on Latha street (between street 20 and 21st).
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