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𝚊𝚋𝚘𝚞𝚝 𝚋𝚞𝚛𝚖𝚎𝚜𝚎 𝚌𝚞𝚒𝚜𝚒𝚗𝚎

Burmese cuisine really takes the best of South Asia, Southeast Asia, and East Asia to make a distinct cuisine with a focus on chin ngan sat (”sour, salty, spicy”). You’ll find curries, salads, and soups with intensely bold flavors and unique dishes like fermented tea leaves. Additionally, the country enough intense internal diversity in cuisine, ranging from Yangon and Mawlamyaing’s love of seafood to Mandalay, Shan, and Kachin’s dedication to using chickpeas in almost every dish.

𝚗𝚊𝚝𝚒𝚘𝚗𝚊𝚕 𝚍𝚒𝚜𝚑

Mohinga

𝚛𝚎𝚌𝚘𝚖𝚖𝚎𝚗𝚍𝚎𝚍 𝚌𝚘𝚘𝚔𝚋𝚘𝚘𝚔𝚜

Burma: Rivers of Flavor by Naomi Duguid

This is one of my personal go-to cookbooks when I don’t know what to cook or I’m feeling particularly uninspired. Duguid’s recipes do a great job at threading the needle of “these are the authentic ingredients and techniques” while also giving reasonable guidance and help with substitutions or working in a Western kitchen.