What Food To Try in Bagan and Food Prices

Mohinga - Breakfast Noodle Soup - A warm bowl of rice noodles in a savory fish broth, typically flavored with lemongrass, garlic, and banana tree stem. Locals enjoy this comforting dish as an energizing breakfast often served from stalls early in the morning, sometimes even topped with a sprinkle of crispy fried onions.

Tea Leaf Salad - Lahpet Thoke - A vibrant salad made from fermented tea leaves mixed with crunchy peanuts, sesame seeds, and various veggies. It's a popular pick-me-up at lunch, often enjoyed with friends as an appetizer, but I prefer it as a light meal paired with rice.

Curry with Yellow Split Peas - Ohn No Khao Swe - A creamy curry made with coconut milk, chicken, and yellow split peas, served over soft egg noodles. This dish is commonly enjoyed at dinner, usually accompanied by a variety of side dishes to enhance the flavors. Remember not to confuse it with regular Khao Swe, which has a different base.

Grilled Skewers - Shwe Kyar Kway - Juicy marinated meat skewers, typically made with chicken or beef, cooked over an open flame. This street food is perfect for an afternoon snack and is often sold by vendors at busy markets, where locals enjoy them hot off the grill, sometimes with a tangy dipping sauce.

Fried Lentils with Fresh Vegetables - Pe Byouk - A filling dish made from ground lentils, formed into patties, and pan-fried until golden brown, typically served with cucumber and a spicy dipping sauce. It's a common household meal during the rainy season, as lentils are widely available and economical.

Chickpea Pancake - Kyawthagyi - A savory pancake made with chickpea flour, often mixed with various spices and vegetables, resulting in a thick, pancake-like texture. This hearty option is a popular tea-time snack enjoyed in the late afternoon, often served with chili sauce, perfect for those midday cravings.

Rice Salad - Ngar Htamin Khar - A light and refreshing salad composed of rice, fish sauce, and an array of fresh herbs and vegetables that can be customized. It's often served during festivals and family gatherings, giving everyone a chance to mingle and create their own unique combinations at the table.

Seasonal Vegetable Curry - Lethokyei - A robust curry made with whatever vegetables are fresh and in season, simmered in coconut milk and spices. Locals often enjoy this dish at communal meals, showcasing the bounty of local agriculture, with discussions revolving around which vegetables are best used for added flavor.

Shwe Yin Aye - ရွှေအိမ်အာယာ (coconut and jelly dessert) - This refreshing dessert features a mixture of coconut milk, agar jelly, and palm sugar, served over crushed ice. It's a popular treat during the hot days of the dry season, often enjoyed from street vendors after an afternoon of exploring the temples.

Mohinga - မွှေးငွေ့ (fish soup) - While not a dessert, it's hard to miss this iconic breakfast drink made from fish broth, lemongrass, and chickpea flour noodles. Local markets are bustling in the early mornings with people enjoying it as a wholesome start to a busy day.

Palethwe - ပလိသွယ် (sweet flaky pastry) - This delightful pastry made from thin layers of dough, filled with coconut and brown sugar, is usually served warm. Enjoy it fresh from the local bakeries during the afternoon as a perfect pick-me-up snack.

Bee Bop Cider - ငယ်ဒီငှက်သီးမုန့် (local apple cider) - A sparkling refreshment made from fermented apples that grow in the cooler regions of Myanmar. It's perfect for toasting during festive gatherings, especially during the Thadingyut Festival when the weather is just right.

Tea Leaf Salad - လက်ဖက်ရည်ရွက်ဆလာ (fermented tea leaf salad) - A unique salad made from fermented tea leaves, nuts, and garlic, offering a robust flavor. It’s often served to guests during celebrations and is a must-try for those looking to experience local traditions.

By the way, never underestimate the chill you can get from that Shwe Yin Aye after a hot day of temple hopping!