Fish sauce is essential to Burmese cooking, similar to Thai fish sauce, nam pla. The Burmese version is slightly stronger without being pungent. A good fish sauce is said to be ‘a clear, reddish brown colour, like the colour of good whisky or sherry, without any sediments. It has a pleasant aroma of the sea, not an overwhelming fishiness, and should not be overly salty.
Thai fish sauce, salt for vegetarians
Supermarkets, Asian stores
The inner part of the banana stem is used in mohingar, Burmese fish noodle soup, to give texture, bulk and flavour…
Bamboo leaves are sold dried and require pre-soaking to make them pliable before use. The broad leaves which impart a unique…
Both dried and fresh chillies are used in Burma. When serving dishes that are self-assembled, such as Burmese noodle salad (let thote sone)…
A fragrant and versatile wrapping which imparts a unique aroma to rice or fish. Street vendors use it to wrap or serve food…
Fermented bean curd is also referred to as preserved tofu or Chinese cheese, these dense creamy cubes of tofu…
Curry leaves, a quintessential element of South Indian cuisine and Southeast Asian dishes like curries, dals, and soups…