There are two types of soy sauce used in Burma. Dark soy sauce can be distinguished by shaking the bottle. It is thick in consistency and coats the sides of the bottle. It adds colour to noodle dishes and has a slight sweetness. Light soy sauce on the other hand, is a thin liquid, saltier in taste and used to flavour and season dishes.
Supermarkets, Asian stores
Soy sauce dip, Slow-cooked chicken & potato, Slow-cooked pork belly, Stir-fried noodles, Night market noodles, Festive duck noodle soup