Base of Burmese cuisine

Fish sauce, ngapi (fermented seafood) and dried prawns are foundational to Burmese cuisine base.

Seafood is an essential ingredient throughout coastal cities whereas meat- and poultry-based diets are more common inland. Shrimp and freshwater fish are primarily used inland as a source of protein.

 

Salads (a thoke) are also important in Burmese cuisine: Each salad is built around one major ingredient such as ginger, kaffir lime, or rice noodles.

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