Myanmar old rice vinegar is a traditional condiment from Myanmar. It is a sour sauce made of fermented rice, which is often used to add sourness and taste to Burmese dishes. Myanmar old rice vinegar is usually pale yellow or reddish, with sweet and sour taste and rich aroma. It can be used for preparing soup, bibimbap, pickling ingredients or as dip.

It is worth noting that "old rice vinegar" is a special type of condiment in Myanmar. It is different from the common rice vinegar in China, so it has different references. Under normal circumstances, "Myanmar old rice vinegar" refers to what is produced when Myanmar traditional rice wine is sour. Burmese people will ferment rice and glutinous rice independently, which are different in taste and color, and the fermentation and storage will last longer. Among them, four kinds of rice can be used to brew sour noodles: Nibarhman; Sweet glutinous rice (Kha-Ywar); Jujube rice (Thee); Ordinary rice (Pon Par). During fermentation, the batter is separated into clear liquid and powder slurry, and then stored separately. Pouring supernatant on the flour paste between further fermentation and gelatinization will produce more crystal clear acid noodles. Bottle-sealed acids are all separate fermentation liquid, and it is better to immerse them in the half-mashed liquid. If the bucket resists, the liquid acid can be better mixed to produce a very textured and induced adjustment liquid, which can of course be considered separately. Because "Myanmar old rice vinegar" is a unique traditional condiment in Myanmar, it may be difficult to find exactly the same product in other countries.