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Pone Yay Gyi
The dry zone's fermented bean paste: thick, dark and salty.
Local gastronomy
About
A thick, dark paste of fermented beans made in the dry zone around Bagan and Myingyan, and one of the few foods this region is known for beyond its temples.
It turns up two ways: fried with pork and onion until the oil separates, or tossed through rice noodles with oil, chilli and herbs as pone yay gyi thoke, the salad most stalls sell.
It is salty enough to be a seasoning rather than a dish, and a spoonful goes into curries the same way.
Where to find it
Where to eat it, kitchens and stalls around Bagan and Nyaung-U known for this dish. Tap a pin or card to locate it, then open Google Maps for directions and current hours.