Fish and shrimp from rivers, lakes and streams have been traditionally the main source of protein in a variety of ways, fresh, salted whole or filleted, salted and dried, made into a salty paste or fermented sour and pressed. Beef and pork, although certainly not forbidden, are avoided by many Buddhists and Muslims respectively. Vegetarian dishes are also common, as especially during the Buddhist lent (Wa-dwin), a three month rains retreat, eating only before midday (u-bouk saunk) and abstaining from meat (thet that lut) is observed by many devout Buddists.

Burmese food also contains a variety of salads (a thouk) centred on one major ingredient, ranging from rice, noodles and glass vermicelli, to potato, ginger, tomato, kaffir lime, lahpet (pickled tea), and ngapi (fish paste). These salads have become a popular fast food in Burmese cities.

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