ဒေသစာRegional cooking
Ayeyarwady Deltaဧရာဝတီ
The rice bowl and the fish basket. Mohinga country — where the national breakfast was born.
15 recipes
၃Curries · 125 min · Intermediate
Be Thar Hin, Delta Duck Curryဘဲသားဟင်း
Duck curry from the Ayeyarwady, where ducks glean the rice paddies — browned in its own fat, then braised si pyan style until the amber oil returns.
၃Curries · 45 min · Beginner
Chin Baung Kyaw, Sour Roselle Leavesချဉ်ပေါင်ကြော်
Lower Burma's beloved sour greens — roselle leaves fried down with bamboo shoots, dried shrimp, and green chili until they collapse into a dark tangy relish.
၁Rice & Foundations · 35 min · Beginner
Hsa Zein Be U, Salted Duck Eggsဆားစိမ်ဘဲဥ
The delta larder's quiet workhorse — duck eggs brined in strong salt water for a month until the whites turn savory and the yolks set to dense orange gold.
၈Drinks & Teahouse · 15 min · Beginner
Htan Yay, Toddy of the Lowlandsထန်းရည်
Palm toddy the delta way — fresh-tapped sap drunk sweet at dawn or left to ferment itself milky and gently fizzy by afternoon, plus an honest home method.
၄Salads & Thoke · 30 min · Beginner
Kazun Ywet Thoke, Water Spinach Saladကန်စွန်းရွက်သုပ်
The delta's everyday water spinach salad — blanched hollow-stem greens massaged with garlic oil, dried shrimp, toasted besan, lime, and fried garlic chips.
၃Curries · 70 min · Intermediate
Nga Baung Doke, Banana-Leaf Fish Parcelsငါးပေါင်းထုပ်
Kayin-style steamed fish parcels from the delta — catfish folded with herb paste, tender greens, and rice flour, wrapped in banana leaf and steamed soft.
၃Curries · 70 min · Intermediate
Nga Shint Chet, Paddy Eel Curryငါးရှဉ့်ချက်
Rice-paddy swamp eel from the delta, seared and braised with a whole head of garlic, turmeric, and cracked pepper until the gravy turns dark and sticky.
၄Salads & Thoke · 45 min · Intermediate
Ngapyaw Phu Thoke, Banana Blossom Saladငှက်ပျောဖူးသုပ်
The Ayeyarwady delta's banana blossom salad — shredded blossom massaged by hand with garlic oil, dried shrimp floss, toasted besan, lime, and fish sauce.
၇Sweets & Mont · 105 min · Intermediate
Pathein Halawa, the Delta's Gilded Sweetပုသိမ်ဟလဝါ
Pathein's famous glutinous-rice halawa — coconut milk, sugar, and ghee stirred patiently down to a dense, gleaming amber slab crowned with toasted poppy seeds.
၂Noodles & Mohinga · 120 min · Intermediate
Mohinga, the National Breakfastမုန့်ဟင်းခါး
Myanmar's beloved catfish-and-lemongrass noodle soup, built properly — a broth thickened with toasted chickpea flour, rice noodles, and the full crackle of toppings.
၆Street & Fritters · 35 min · Beginner
Pè Kyaw, Crispy Split-Pea Crackersပဲကြော်
The crackly split-pea fritter no bowl of mohinga is complete without — soaked chana dal in a thin rice-flour batter, ladled flat and fried deep gold.
၅Soups & Broths · 30 min · Beginner
Buthi Hin Gyo, Peppery Bottle Gourd Soupဗူးသီးဟင်းချို
The gentle counterweight on every Burmese table — bottle gourd simmered with dried shrimp, garlic, and a hard hit of white pepper, sipped between bites.
၃Curries · 65 min · Intermediate
Delta Fish Curryငါးဟင်း
Everyday fish curry from the Ayeyarwady delta — firm river fish in a tomato and turmeric gravy, simmered gently until the amber oil rises back through.
၁Rice & Foundations · 35 min · Beginner
Ngapi Yay, the Table's Dipping Sauceငါးပိရည်
The delta's communal dip — fermented fish paste simmered with garlic and chili into a loose sauce, set at the center of the table with vegetables.
၁Rice & Foundations · 30 min · Beginner
Perfect Pot Riceထမင်း
How to cook Burmese daily rice properly — rinsed clear, measured by knuckle, steamed dry and separate, the quiet center every curry and salad depends on.