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| Fritter Seller in Mandalay |
36 years ago today, my mother, father, and two brothers disembarked from a plane at Heathrow Airport. I was a stowaway, born four months later.
As well as the anniversary of my family's arrival in the UK, today is also Independence Day in Burma (aka Myanmar), marking 67 years since Burma left the British Empire*.
To celebrate both these occasions, I'm delighted that the Huffington Post has given me the opportunity to talk to you about Burmese food, and share my tips for eating and drinking in Burma.
Here's my Insider Food Guide to Myanmar - see also below for photos of all the various dishes which I describe in detail:
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| Typical Burmese spread |
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| Mohinga, our national dish |
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| Mandalay Noodle Salad (Mandalay Mohntee / Mont-Di) |
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| Lahpet Thohk - Pickled Tea Leaves Salad |
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| Ngapi Yay-Jo with blanched vegetables - Similar to Bagna Cauda, Ngapi is Burma's lifeblood |
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| Shan Tofu blocks and Fritters |
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| Tohu Nway - Warm and Melted Shan Tofu |
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| Burmese Blood Sausage |
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| Wet-Na-Ywet Thohk - Pig Ear Salad |
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| Mandalay Meeshay (Mixian) street vendor |
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| Pressing sugar cane to make fresh juice |
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| Jun-yay - sugar cane juice |
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| A hermit in Chinatown, Yangon (yes, such is the draw of good food that even the hermit comes out for it) |
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| Frying in Chinatown, Yangon |
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| Typical Tea Shop in Burma |
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| Various fritters fresh from the wok |
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| Shan Tofu Fritters (Na-Byan Gyaw) |
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| Wet-thar Doke-hto - Pork Skewer Stall |
My Insider Food Guide to Burma / Myanmar on Huffington Post
Buy my cook book NOODLE! (100 Great Recipes) here
*and yes, my family are fully aware of the irony.
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