Atho, which is noodles tossed in garlic oil with cabbage, fried onion, tamarind juice, chilli flakes, corriander leaves and a dash of lime to balance the flavour, is popular street food in Burma.
Mohingo is noodle soup generally eaten with chopsticks in Burma. But of course, nobody here even attempts to do so. “It is quite similar to the soup noodle that has been recently launched by many brands. It has been a Burmese dish for many centuries,
Bejo is a deep-fried Burmese preparation made with rice powder and Bengal gram, which is added to the Mohinga. The base mixture, made of noodles, vegetables, sauces and crumbled bejo, is given to customers, who can then add as much of the hot plantain-stem soup.
Atho Egg/Chicken Fry is another variant in noodles, which we call ‘fry’, where the white noodle is fried with spices and vegetables like cabbage and onion along with the egg or chicken batter.
Masala egg, If you think noodle is too much for an evening snack, try ‘Masala egg’. A spicy one-gulp dish in which the fried onion is stuffed from the top, and added some garlic oil, salt water and tamarind extract and a bit of pounded red chilli.
The masala egg is also served with a stew made up of ginger, pepper, coconut and banana stem.