![dried fish Bombay duck](https://hsaba.com/wp-content/uploads/2009/04/dried_fish_hsaba-1.jpg)
fish, dried (bombay duck)
Bombay duck, despite its name, is a type of dried fish also known as bummalo. The fish are hung on racks and dried in the sun…
![coriander](https://hsaba.com/wp-content/uploads/2008/11/coriander_hsaba-scaled.jpg)
coriander / cilantro
Both the leaves and roots of coriander are used in Burmese cooking. It imparts a distinctly strong flavour with an earthy taste…
![fish sauce](https://hsaba.com/wp-content/uploads/2008/10/fish_sauce_hsaba-scaled.jpg)
fish sauce
Fish sauce is essential to Burmese cooking, similar to Thai fish sauce, nam pla. The Burmese version is slightly stronger…
![fresh chillies](https://hsaba.com/wp-content/uploads/2008/10/fresh_chillies_hsaba-scaled.jpg)
chillies, fresh
Both dried and fresh chillies are used in Burma. When serving dishes that are self-assembled, such as Burmese noodle salad (let thote sone)…
![cellophane noodles](https://hsaba.com/wp-content/uploads/2009/03/rice_vermicelli_hsaba-scaled.jpg)
cellophane / glass noodle
Made from ground mung beans, these thin noodles become transparent when cooked. Cellophane noodles are fairly bland…
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