Explore Culinary Asia

Diving into Burmese Food Did It for Me

As it happened, Burma was the last of the Mekong countries I explored.

I had done enough research to know that fish sauce was uber popular with the multi-influenced Burmese food culture, influenced by the diverse populations who arrived when Burma was a vibrant trading hub and decided to make it their home.

After surviving the pungency of visiting Vietnamese fish farms, the smell of fish sauce didn’t bother me. I just wasn’t as wild about it as what I considered the more refined subtle experience of kaffir leaves and lemon grass.

By the time I arrived at mystical Inle Lake in northern Burma, I was so blissed out that anything would have probably tasted heavenly. After two weeks in Yangon, and a cruise on the Irawaddy, a lust for the Burmese salads gripped me and wouldn’t let go. Who knew this Burmese fast food could make me quiver and at the same time, be truly healthy?

The ubiquitous salads seemed particularly fresh, robust and nuanced around Inle Lake, where the peacefulness and magnificent scenery must have had its influence. Fish paste was just part of the spice blast. Burmese also use lahpet, which is a pickled tea I am still trying to master in my own kitchen.

You’re probably getting the drift for why I am so passionate about the culinary tour I will be leading to Burma next February. Check out the highlights.