Translations:Burmese cuisine/51/en

• Mohinga (မုန့်ဟင်းခါး my) – the unofficial national dish, made with fresh thin rice noodles in a fish broth with onions, garlic, ginger, lemon grass and tender banana stem cores, served with boiled eggs, fried fishcake and Burmese fritters
• Ohn-no khauk swè (အုန်းနို့ခေါက်ဆွဲ my) – curried chicken and wheat noodles in a coconut milk broth. It is comparable to Malaysian laksa and Northern Thai khao soi
• Kyay oh (ကြေးအိုး my) – rice noodles in a broth of pork offal and egg, traditionally served in copper pot
• Kawyei khao swè (ကော်ရည်ခေါက်ဆွဲ my) – noodles and duck (or pork) curried with five-spice powder in broth with eggs, comparable to Singaporean/Malaysian lor mee
• Mi swan (မြူစွမ် my) – thin wheat noodles, known as misua in Singapore and Malaysia. It is a popular option for invalids, usually with chicken broth.
• Shan khauk swé (ရှမ်းခေါက်ဆွဲ my) – rice noodles with chicken or minced pork, onions, garlic, tomatoes, chili, crushed roasted peanuts, young snowpea vine, served with tofu fritters, and pickled mustard greens