Why Danbauk deserves more attention

Danbauk rarely gets the international recognition it deserves. The warming with turmeric complexity is genuine, not simple, and the technique involved in using dried shrimp correctly takes real skill.

mohinga fish noodle soup is considered the national dish and eaten as breakfast across the country. I encountered it first in a traditional Burmese home breakfast and that context helped me understand it properly. lahpet yay tea leaf tea is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Danbauk is the dish to start with.