Best Balachaung I've had — and I've tried a few

Having eaten Balachaung at several restaurants over the past year, I can say this version is the best. The pungent and fermented quality is more pronounced here than anywhere else I've tried. dried shrimp is handled with real knowledge — you can taste the difference.

This is proper a mohinga street stall at dawn cooking, not an adaptation for foreign tastes. fresh lime soda was the obvious choice and the combination was perfect. laphet fermented tea leaf salad is a uniquely Burmese ingredient used in salads and as a stimulant snack. Would return for this dish alone.