Gyin thouk - Ginger Salad with sesame seeds

Hkauk swe thouk - Wheat Noodle Salad with dried shrimps, shredded cabbage and carrots, dressed with fried peanut oil, fish sauce and lime.

Htamin thouk - Rice Salad with tomato puree, potato, glass noodle, toasted chickpea flour, crushed toasted dried fermented bean cake, crushed dried shrimp, crushed dried chilli, garlic and dressed with cooked peanut oil, fish sauce, lime or tamarind and coriander.

Htoe mont - Glutinous Rice cake with raisins, cashews and coconut shavings.

Kat Kyi Hnyat - A southern coastal dish from the Dawei area of Rice Noodles with a variety of seafood, meat, raw bean sprouts, beans and fried eggs.

Kya yoe hinga - Lotus roots in a clear chicken or fish broth.

Kya zan hin - Glass Noodle soup with chicken, wood ear mushrooms, dried flowers, onions, boiled eggs and garnished with coriander, thin sliced onions, crushed dried chilli and a dash of lime (Mandalay)

Kya zan hinga - Glass Noodle soup with dried shrimp, wood ear mushrooms, eggs, dried flowers and onions (Yangon)

Kyauk kyaw - Agar jelly usually set in two layers with coconut milk.

Kyay-oh - Vermicelli Noodles in soup with pork offal and greens.

Let thouk sone - Similar to htamin thouk with shredded green papaya, shredded carrot, ogonori sea moss and wheat noodles

Mohinga - The unofficial national dish of Rice Vermicelli in fish broth with onions, garlic, ginger, lemon grass and sliced tender core of banana stem, served with boiled eggs, fried fish cake (nga hpe) and fritters (akyaw)

Mont let saung - Tapioca balls, glutinous rice, grated coconut and toasted sesame with jaggery syrup in coconut milk.

Nan gyi thouk or Mont di - Thick rice noodle salad with chickpea flour, chicken, fish cake (nga hpe), onions, coriander, spring onions, crushed dried chilli and dressed with fried crispy onion oil, fish sauce and lime.

Nan bya gyi thouk - Same as Nan gyi thouk with tagliatelle

Ngapi gyet - Fermented spicy fish paste or salted fish curried with onions, tomatoes, garlic, chilli and coriander served with to za ya, vegetables fresh and boiled on the side.

Ngapi gyaw - Fried version of Ngapi gyet with dried shrimp.

Ohn no hkauk swe - Curried chicken and wheat noodles in a coconut milk broth similar to Malaysian Laksa and Chiang Mai's khao soi.

Sanwin makin - Semolina cake with raisins, walnuts and poppy seeds.

Shwe gyi mont - Hardened Semolina (wheat) porridge with poppy seeds.

Shwe yin aye - Agar jelly, tapioca and sago in coconut milk.

Shauk thee thouk - Sliced lemon or Kaffir lime, toasted chickpea flour, crushed roasted peanut, crushed dried shrimp, crushed dried chilli, baked fish paste cooked in oil with onions (often served with Kya zan hinga)