Burmese cuisine gets a bad rap among many travelers. I think it’s not so much that the food is unremarkable but rather it is often compared to the world-renowned gastronomy found among its three closest neighbors, China, India and Thailand. It’s a tough crowd in which to compete, but the good news is that Burmese food, as we discovered on our recent trip, bore the distinct influence of these three cuisines, with a few twists of its own.
We ate very well this year as we traveled across Myanmar. The markets were brimming with fresh fruitand vegetables, and what we found in restaurants tempted the palate. A typical meal consisted of a light vegetable soup followed by white rice, fish or meat curries, and a bowl of freshly cut vegetables and herbs. Condiments are a very important part of dining, and there are many presented on the table, representing the traditional flavors of sweet, sour, salty, and spicy. Dessert came in the form of fresh fruit, which is readily available in this part of the world. We also tried sweet bars of what locals called brown sugar but had a distinct tamarind flavoring – unique and tasty.
So why the criticisms? Burmese cooking uses a good dose of fish products. Many dishes had the distinct flavor of fish paste and sauce, which can be found in abundance at the markets. Dried fish (with bones) – resembling beef jerky – was also popular at meals. Some of the food can also be very spicy. My husband enjoys a good bit of spice, but a couple of the dishes required doses of beer and rice between bites.
For those with an aversion to spice or fish, this may not be the cuisine for you. The good news is that – at least for tourists – meals always include 10 to 20 small bowls with a wide variety of choice, so if one is not to your taste, you simple move on to the next.
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