Burmese Breakfast Recipes

Burmese breakfast recipes offer a delightful way to kick off your day with bold flavors and fresh ingredients that reflect Myanmar’s rich culinary heritage. We’ve always been fascinated by how these meals blend influences from neighboring Asian cultures, creating simple yet satisfying dishes like noodle soups and rice bowls that energize and nourish.

As food enthusiasts, we’re excited to share our favorite recipes that capture the essence of Burmese mornings. Whether you’re a beginner or a seasoned cook, these options bring authentic tastes right to your kitchen, making every bite an adventure.

Burmese Breakfast Recipes

In our exploration of Burmese cuisine, we focus on the vibrant and flavorful breakfast options that blend simplicity with the rich heritage of Myanmar. Drawing from the influences of neighboring Asian cultures, dishes like hearty noodle soups and nourishing rice bowls offer a perfect start to the day. We share two beloved recipes—Mohinga, often called the national breakfast dish, and Ohn No Khao Swe, a creamy coconut rice noodle soup—to bring authentic tastes into your kitchen.

Mohinga: The National Breakfast Dish

Mohinga is a staple Burmese breakfast featuring a fragrant fish broth with rice noodles, celebrated for its bold, savory flavors that awaken the senses with hints of lemongrass, fish, and spices. This comforting soup provides a satisfying meal that combines tender fish, crunchy garnishes, and a broth so aromatic it fills the room with the essence of Myanmar’s streets.

Ingredients

We list the ingredients in the order they are used, with prep notes for clarity:

• Fish and Broth Base:

• 500 grams catfish fillets, fresh and deboned, cut into chunks
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons fish sauce, for umami depth
• 1 tablespoon ground turmeric, for vibrant color and earthiness

• Aromatics and Spices:

• 2 lemongrass stalks, bruised and chopped
• 1-inch piece ginger, grated
• 2 teaspoons chickpea flour, toasted for thickening
• 1 teaspoon paprika, for subtle smokiness

• Noodles and Garnishes:

• 200 grams rice noodles, soaked in warm water until soft
• 2 boiled eggs, sliced for topping
• Fresh cilantro, a handful chopped for freshness
• Fried shallots, ¼ cup for crunch

Instructions

We guide you through the steps in active, precise language to ensure a seamless cooking experience.

1. Prepare the broth base by heating 2 tablespoons of oil in a large pot over medium heat. Add the chopped onion, minced garlic, grated ginger, and bruised lemongrass. Sauté for 5 minutes until fragrant and golden, stirring constantly to release their aromatic oils.
2. Add the catfish chunks to the pot along with ground turmeric, paprika, and fish sauce. Cook for 3 minutes, stirring to coat the fish evenly and allow the spices to bloom with a warm, earthy scent.
3. Pour in 1 liter of water and bring to a boil. Reduce heat and simmer for 20 minutes until the fish is tender and the broth develops a rich, savory depth that evokes the flavors of Burmese markets.
4. Stir in the toasted chickpea flour mixed with a little water to form a paste. Simmer for another 5 minutes, stirring occasionally, until the broth thickens slightly and coats the back of a spoon with a velvety texture.
5. While the broth simmers, cook the soaked rice noodles in boiling water for 2 minutes until al dente. Drain and divide into serving bowls.
6. Ladle the hot broth and fish over the noodles in each bowl. Top with sliced boiled eggs, chopped cilantro, and fried shallots for a contrast of soft textures and crisp bites that make every spoonful exciting.

Ohn No Khao Swe: Creamy Coconut Rice Noodle Soup

Ohn No Khao Swe is another favorite, featuring egg noodles in a creamy coconut milk broth enriched with chicken or pork. Its silky texture and mild spice create a harmonious balance that delights the palate with tropical notes and subtle heat.

Ingredients

We organize the ingredients by category, in the order used, with specific prep details:

• Broth Base:

• 300 grams chicken thighs, boneless and sliced into bite-sized pieces
• 1 can (400 ml) coconut milk, full-fat for creaminess
• 1 onion, diced
• 3 garlic cloves, crushed

• Spices and Flavorings:

• 2 tablespoons curry powder, for warm spice
• 1 teaspoon chili flakes, adjust for desired heat
• 2 tablespoons soy sauce, for savory balance

• Noodles and Toppings:

• 250 grams egg noodles, cooked according to package instructions
• Fresh lime wedges, 2 for squeezing
• Chopped scallions, ½ cup for garnish

Instructions

Follow our step-by-step instructions for a confident preparation that highlights the dish’s sensory appeal.

1. Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the diced onion and crushed garlic, sautéing for 4 minutes until translucent and releasing a sweet aroma.
2. Add the sliced chicken thighs and curry powder to the pan. Cook for 5 minutes, stirring to coat the chicken in spices and develop a fragrant, golden color.
3. Pour in the coconut milk and 500 ml of water. Bring to a boil then simmer for 15 minutes until the chicken is tender and the broth turns creamy with a luxurious, tropical essence.
4. Stir in soy sauce and chili flakes. Simmer for another 2 minutes to blend the flavors, creating a broth that is mildly spicy and richly layered.
5. Divide the cooked egg noodles into bowls. Ladle the hot soup over the noodles and garnish with chopped scallions and lime wedges for a fresh, zesty finish that enhances the creamy base with bright acidity.

Nutrient	Amount per Serving	% Daily Value
Calories	350	18%
Protein	25g	50%
Fat	15g	23%
Carbohydrates	40g	13%
Fiber	3g	12%

Mohinga

We consider Mohinga the heart of Burmese breakfasts, a soul-warming fish broth with rice noodles that delivers bold, aromatic flavors inspired by Myanmar’s vibrant street food culture.

Ingredients

To create our authentic Mohinga, we start with the broth base and build from there. Here’s the list of ingredients in the order we use them, with precise measurements and prep notes:

• Fish broth base: 500 grams fresh catfish fillets, deboned and cut into chunks for easy simmering.
• Aromatic spices: 2 stalks lemongrass, bruised to release their citrusy oils; 1 thumb-sized piece of ginger, peeled and finely chopped; 4 garlic cloves, minced for a pungent kick.
• Thickening agent: 100 grams chickpea flour, sifted to avoid lumps and mixed with 200 ml water to form a smooth paste.
• Seasonings: 2 tablespoons fish sauce for umami depth; 1 teaspoon ground turmeric for a golden hue; 1 teaspoon paprika for subtle heat; salt to taste.
• Noodles and additions: 200 grams rice noodles, soaked in hot water until tender; 2 boiled eggs, sliced for garnish; 1 cup bean sprouts, rinsed and drained for crunch.
• Garnishes: 1/2 cup fried shallots for a crispy texture; a handful of fresh cilantro, chopped for a burst of herbal freshness; 1 lime, cut into wedges to add zesty brightness.

Equipment Needed

For preparing Mohinga efficiently, we recommend these essential tools to ensure smooth cooking:

• Large stockpot for simmering the broth to develop rich flavors.
• Wooden spoon for stirring ingredients without damaging them.
• Fine mesh strainer to clarify the broth and remove solids.
• Cutting board and sharp knife for prepping fish and vegetables quickly.
• Serving bowls for assembling the final dish with garnishes.

Instructions

We guide you through our straightforward instructions for Mohinga, using active steps to achieve a harmonious blend of textures and tastes that evoke the streets of Myanmar.

Prep

First, we prepare the ingredients to set the stage for cooking. Begin by soaking the rice noodles in hot water for 10 minutes until they soften, then drain and set aside. Next, bruise the lemongrass and chop the ginger and garlic to release their fragrant aromas. Debone and chunk the catfish fillets, ensuring they are fresh and ready for the broth—these steps build a solid foundation for the dish’s vibrant flavors.

Cook

We move to cooking with active heat to infuse depth. In a large stockpot over medium heat, sauté the chopped ginger, garlic, and bruised lemongrass in 2 tablespoons of oil for 2 minutes until aromatic. Add the catfish chunks, turmeric, and paprika, stirring for another 5 minutes until the fish begins to flake. Pour in 1 liter of water and bring to a boil, then whisk in the chickpea flour paste gradually to thicken the broth without clumping. Reduce heat and simmer for 20 minutes, allowing the spices to meld and the broth to develop its savory, earthy notes that will make your kitchen smell irresistible.

Assemble

Finally, we assemble Mohinga for a visually appealing and sensory-rich presentation. Divide the softened rice noodles into serving bowls, then ladle the hot fish broth over them, ensuring each bowl gets plenty of tender fish pieces. Top with sliced boiled eggs, fresh bean sprouts, fried shallots, and chopped cilantro for added crunch and contrast. Squeeze lime wedges over the top just before serving to brighten the flavors—each bite offers a delightful mix of creamy broth, chewy noodles, and crisp garnishes that showcase Myanmar’s culinary magic.

Ohn No Khao Swè

We now explore Ohn No Khao Swè, a quintessential Burmese breakfast soup that combines egg noodles with a velvety coconut milk broth for a comforting, mildly spiced experience. This dish highlights our favorite elements of Myanmar’s cuisine, including tropical flavors and balanced spices that make it irresistibly satisfying.

Ingredients

To prepare Ohn No Khao Swè, we gather the following ingredients in the order they are used, with prep notes for accuracy:

• 500g chicken thighs, boneless and skinless, cut into bite-sized pieces for even cooking in the broth
• 2 cans (400ml each) coconut milk, full-fat for a creamy texture that forms the soup’s base
• 200g egg noodles, dried and ready to boil, ensuring they provide a chewy contrast to the soup
• 2 medium onions, finely chopped to release their sweetness when sautéed
• 4 garlic cloves, minced to infuse aromatic depth into the broth
• 1 tablespoon fresh ginger, grated for its zesty, warming notes
• 1 teaspoon ground turmeric, for a vibrant yellow hue and subtle earthiness
• 1 teaspoon paprika, for mild heat and color without overwhelming the dish
• 2 tablespoons fish sauce, for salty umami that enhances the overall flavor
• 1 tablespoon soy sauce, to add depth and balance the coconut’s richness
• Fresh cilantro, a handful chopped, as a fresh garnish for brightness
• 2 limes, cut into wedges, to provide a tangy squeeze at serving
• Optional fried shallots, 1/4 cup, for a crunchy topping that adds texture

Equipment Needed

For crafting Ohn No Khao Swè efficiently, we recommend these essential tools to ensure smooth preparation:

• Large stockpot, for simmering the broth and accommodating all ingredients
• Medium saucepan, for boiling the egg noodles separately
• Cutting board and sharp knife, for precise chopping of vegetables and meat
• Wooden spoon or spatula, for stirring the broth to prevent sticking
• Fine mesh strainer, to strain any impurities from the broth for a smooth finish
• Mixing bowls, in various sizes for prepping ingredients and assembling the dish
• Serving bowls, for presenting the soup with garnishes

Instructions

We guide you through the step-by-step process for Ohn No Khao Swè, focusing on active techniques to create a harmonious blend of creamy broth, tender meat, and chewy noodles that delights the senses with its tropical aroma and subtle spice.

Prep

First, we prepare the ingredients to build flavors efficiently. Start by cutting 500g chicken thighs into bite-sized pieces and set aside. Next, finely chop 2 medium onions, mince 4 garlic cloves, and grate 1 tablespoon fresh ginger into a bowl for quick access. Measure out spices like 1 teaspoon ground turmeric and 1 teaspoon paprika, then combine them in a small dish. Boil water in a medium saucepan and cook 200g egg noodles according to package instructions until al dente, then drain and rinse under cold water to stop cooking and maintain their chewy texture. Finally, chop fresh cilantro and cut 2 limes into wedges for garnishing, ensuring all components are ready for seamless assembly.

Cook

We cook the soup to develop its rich, creamy profile. In a large stockpot over medium heat, sauté the chopped onions, minced garlic, and grated ginger for 3-4 minutes until fragrant and golden, stirring constantly to avoid burning. Add the chicken pieces and cook for 5 minutes until they begin to brown, releasing their savory juices. Stir in the turmeric and paprika, cooking for 1 minute to bloom the spices and create a vibrant base. Pour in the 2 cans of coconut milk along with 2 cups of water, then add fish sauce and soy sauce for depth. Bring the mixture to a gentle simmer and cook for 15-20 minutes until the chicken is tender and the broth thickens slightly, filling the kitchen with an inviting, coconut-infused aroma. To serve, divide the cooked noodles into bowls, ladle the hot broth and chicken over them, and top with cilantro, lime wedges, and fried shallots for a visually appealing dish that offers creamy indulgence with every bite.

Htamin Let

We delve into Htamin Let, a vibrant Burmese breakfast salad featuring fermented tea leaves that delivers a tangy, crunchy burst of flavors inspired by Myanmar’s rich culinary traditions. As another staple in our exploration of Burmese breakfasts, this dish offers a refreshing contrast to the soups we’ve covered, blending textures and tastes for an invigorating start to the day.

Ingredients

To prepare our Htamin Let, we gather these fresh ingredients in the order they are used, ensuring each component enhances the salad’s signature tangy and nutty profile:

• 2 cups fermented tea leaves (laphet), rinsed and drained for a bold, earthy base
• 1 cup cabbage, shredded finely for added crunch
• 1/2 cup tomatoes, diced fresh for a juicy, acidic contrast
• 1/4 cup peanuts, roasted and crushed to provide a nutty texture
• 2 tablespoons garlic, minced for aromatic depth
• 1 tablespoon sesame seeds, toasted for a subtle, nutty finish
• 2 tablespoons fish sauce for savory umami
• 1 tablespoon lime juice, freshly squeezed to brighten the flavors
• 1 teaspoon chili flakes (optional), for a gentle heat that awakens the senses

Equipment Needed

For crafting our Htamin Let efficiently, we recommend these essential tools to keep preparation straightforward and precise:

• Large mixing bowl for combining ingredients
• Sharp knife and cutting board for chopping vegetables
• Small skillet for toasting nuts and seeds
• Wooden spoon for mixing the salad
• Serving platter for presentation

Instructions

We guide you through the steps for Htamin Let using active techniques to build layers of flavor and texture, ensuring a quick assembly that highlights the dish’s fresh, invigorating qualities.

1. Start by rinsing the 2 cups fermented tea leaves under cold water, then drain thoroughly to remove excess bitterness, setting the foundation for the salad’s tangy core.
2. In a large mixing bowl, add the shredded 1 cup cabbage and diced 1/2 cup tomatoes, tossing gently to distribute their crisp and juicy elements.
3. Heat a small skillet over medium heat and toast the 1/4 cup peanuts and 1 tablespoon sesame seeds for 2-3 minutes until golden and fragrant, stirring constantly to prevent burning and enhance their nutty aroma.
4. Add the minced 2 tablespoons garlic to the skillet, sautéing for 1 minute until it releases its pungent scent, then transfer everything to the mixing bowl.
5. Incorporate the 2 tablespoons fish sauce, 1 tablespoon lime juice, and 1 teaspoon chili flakes into the bowl, mixing vigorously to coat all ingredients in a savory, zesty dressing that awakens the palate.
6. Finally, fold in the fermented tea leaves, ensuring even distribution for a harmonious blend of tangy, crunchy, and spicy sensations that define this Burmese favorite.

Prep

Before diving into assembly, we focus on efficient prep work to streamline the process, allowing flavors to meld seamlessly. Begin by shredding the cabbage and dicing the tomatoes 10-15 minutes in advance, letting them sit at room temperature to maintain their crispness. Toast the peanuts and sesame seeds ahead if preparing for a group, as this step takes about 5 minutes and infuses the kitchen with an irresistible nutty aroma.

Serve

We present Htamin Let immediately after mixing to preserve its vibrant crunch and tangy essence, plating it on a large platter garnished with extra sesame seeds and lime wedges for a visually appealing display. Savor the salad’s bold flavors—the fermented tea leaves offer a fermented tang that dances on the tongue, complemented by the peanuts’ satisfying crunch and garlic’s aromatic warmth—making it an ideal, energizing Burmese breakfast for 4 servings that pairs perfectly with tea or coffee.

Conclusion

We’ve loved sharing these Burmese breakfast gems with you. They’re more than just meals—they’re a gateway to Myanmar’s rich flavors that can brighten any morning routine.

As we wrap up, let’s encourage you to experiment in your kitchen and make these dishes your own. You’ll discover how simple ingredients create bold, satisfying experiences that keep us coming back for more.

Frequently Asked Questions

What is Burmese breakfast and its key characteristics?

Burmese breakfast features bold, flavorful dishes influenced by Asian cultures, using fresh ingredients like herbs and spices. It’s simple yet satisfying, with popular options like noodle soups and rice bowls that highlight Myanmar’s heritage. These meals, such as Mohinga and Ohn No Khao Swè, offer a mix of textures and tastes for an exciting start to the day, making them easy to prepare at home for beginners and pros alike.

What is Mohinga and why is it popular?

Mohinga is Myanmar’s national breakfast dish, a fragrant fish broth with rice noodles, tender fish, crunchy garnishes, and aromatic spices. It’s beloved for its soul-warming flavors that evoke street food vibes, providing a hearty, satisfying meal. This easy-to-make dish showcases authentic Burmese tastes and is perfect for home cooks looking to experience Myanmar’s culinary essence.

How do you make Ohn No Khao Swè?

Ohn No Khao Swè is a creamy coconut rice noodle soup made by sautéing aromatics, simmering chicken thighs in coconut milk with spices, and adding egg noodles. Cook for about 30-40 minutes, then garnish with cilantro and lime. This mildly spiced dish combines tender meat, chewy noodles, and a velvety broth for a comforting breakfast that’s simple yet flavorful.

What are the main ingredients in Htamin Let?

Htamin Let is a tangy Burmese breakfast salad featuring fermented tea leaves, cabbage, tomatoes, peanuts, garlic, sesame seeds, fish sauce, lime juice, and optional chili flakes. These fresh ingredients create a crunchy, invigorating mix of flavors and textures, making it a refreshing alternative to soups and an energizing start to your day.

Is Burmese breakfast healthy and suitable for everyday meals?

Yes, Burmese breakfast dishes like Mohinga, Ohn No Khao Swè, and Htamin Let are generally healthy, using fresh veggies, proteins, and herbs with balanced spices. They’re nutrient-rich, low in processed ingredients, and offer a mix of carbs, proteins, and vitamins. For everyday meals, they’re versatile, easy to customize, and promote a vibrant, satisfying diet.

How has Asian culture influenced Burmese breakfast recipes?

Burmese breakfast recipes draw from neighboring Asian cultures, incorporating elements like noodles from China and spices from India, creating unique fusions. Dishes such as Mohinga blend local fish broths with aromatic herbs, while Ohn No Khao Swè uses coconut milk inspired by Southeast Asian flavors. This cultural mix results in bold, diverse tastes that make Burmese breakfasts exciting and authentic.

What tips can help beginners cook authentic Burmese dishes at home?

Start with fresh ingredients and follow simple step-by-step instructions for dishes like Mohinga or Htamin Let. Use basic equipment like pots and mixers, and focus on layering flavors by sautéing aromatics first. Taste as you go, adjust spices to preference, and serve immediately for the best texture. Practice with smaller batches to build confidence in recreating Myanmar’s vibrant breakfasts.