This is a quintessential breakfast staple for people in Myanmar. Interestingly, it’s a delicious fusion of two different culinary worlds: China and India. The crispy fried dough sticks trace their roots back to China, while the sweet, creamy milk tea is a legacy from India.
Compared to the Burmese style, the Thai fried dough, pa tong go, is quite a bit shorter and has a slightly sweeter flavor. Plus, instead of being a morning staple, it’s something I usually see sold alongside hot soy milk as a popular evening street snack.
