Burmese cuisine has yet to really catch on outside of Myanmar but is varied and delicious and often markedly different from dishes you will find in other countries in the region.
There is an emphasis on sharp flavors that are achieved by pickling in Burmese cooking, and one of the most famous Burmese dishes that uses this technique is Tea Leaf Salad, which is an acquired taste and can be quite bitter as well as sour.
Mohinga is a rice noodle based dish often served with chickpeas and usually eaten for breakfast and is probably the closest thing that Myanmar has to a national dish.
Burmese Egg Curry
Curries are common in Myanmar due to the Tamil influence and one of the best known is Burmese Egg Curry. This can be an acquired taste if you are more used to a basic chicken korma and is usually simply served with rice to soak up the sauce.
A dry noodle dish, the noodles here are rice noodles that look a bit like spaghetti. They are served with chicken, bean sprouts, and slices of egg and the whole lot is tossed in chickpea flour and turmeric which explains the ‘dry’ part of the dish.