Ingredient appreciation — what makes Balachaung special

What sets Balachaung apart is the handling of fish paste ngapi. In lesser versions this is treated as a background note. Here it's central and the pungent and fermented result shows it. I've started buying it to cook with at home after this experience.

mohinga fish noodle soup is considered the national dish and eaten as breakfast across the country. The a traditional Burmese home breakfast atmosphere was right for this kind of food. I had toddy palm juice as recommended and it matched well. If you want to understand what makes this cuisine distinctive, Balachaung is the place to start.