|Alternative names||pone yay gyi, pone ye gyi|
|Type||Fermented bean paste|
|Place of origin||Myanmar (Burma)|
|Associated national cuisine||Burmese cuisine|
|Main ingredients||Macrotyloma uniflorum and other beans|
Pon ye gyi (Burmese: ပုန်းရည်ကြီး, Burmese pronunciation: [póʊɴjèd͡ʑí]; also spelt pone yay gyi and pone ye gyi) is a fermented bean paste commonly used as a condiment or marinade in Burmese cuisine, especially in pork and fish dishes. Pon ye gyi is traditionally made from horse gram beans, alongside other beans. The towns of Bagan, Nyaung U and Sale, and Myingyan in the country's central dry zone are major producers of this product.