Burmese Food

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Burmese cooking is its own world: mohinga for breakfast, salads built on fermented tea leaves, and curries cooked until the oil rises to the top. Myanmar's kitchens weave Indian, Chinese and Southeast Asian threads into something unmistakably theirs. Our Burmese recipes and stories gather here.


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Or Lam: Luang Prabang's Peppery Signature Stew

Or Lam: Luang Prabang's Peppery Signature Stew If you want to understand Luang Prabang cooking in a single bowl, order or lam. This slow, herb-filled stew is the city's signature — peppery without being fiery, deeply savoury, and thickened not with flour or coconut milk, but with sticky rice. It is comfort food, celebration food, and home food all at once. The ingredient that makes it or lam The defining flavour is mai sakhan — often called pepperwood or chilli wood. It is the dried stem of a woody vine, peeled and cut into short pieces for the pot. It gives or lam a warm, tingling pepperiness, a little like Sichuan pepper crossed with black pepper, and nothing else quite replaces it. Outside Laos it is hard to find; a small pinch of lightly crushed Sichuan peppercorns plus extra black pepper is the closest home substitute. What else goes in the pot Meat — chicken is common at home, beef and pork are also traditional; older recipes use buffalo Round Thai eggplants, qu...
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Mok Pa: Fish Steamed in Banana Leaf with Dill

Mok Pa: Fish Steamed in Banana Leaf with Dill Walk through a morning market in Luang Prabang and you will see them stacked in neat green rows: little banana-leaf parcels, folded and pinned, waiting for the steamer. Inside is mok pa — one of northern Laos' most fragrant dishes, where fish is pounded with herbs, wrapped up tight, and steamed until the leaf itself becomes part of the flavour. Why banana leaf matters The leaf is not just packaging. As it steams, banana leaf gives off a soft, grassy perfume that soaks into the fish, and it keeps every parcel moist without any added oil or coconut milk. In Laos the parcels are traditionally pinned with small bamboo picks; at home, toothpicks or a fold tucked underneath do the same job. If you cannot find banana leaf, parchment paper inside a layer of foil is a workable stand-in — you will lose a little of that green aroma, but the herby fish inside will still be unmistakably Lao. What goes in the parcel Firm white fish — catfish...
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Jaew Bong: Laos' Sweet-Spicy Chili Paste You Can Make at Home

If northern Lao food has a signature condiment, it's jaew bong — a thick, dark, sweet-hot chili paste that Luang Prabang locals eat with sticky rice, grilled meats, and vegetables. A spoonful keeps for weeks in the fridge, and once you make it, supermarket chili sauce tastes like a rumor. What it tastes like Smoky, sweet, funky, and hot — in that order. Dried chilies bring the smoke, palm sugar brings the sweetness, and pa daek (fermented fish paste) brings the deep umami funk that makes it unmistakably Lao. Ingredients 15–20 dried red chilies (bird's eye for heat, or milder reds for balance) 4 shallots, 4 garlic cloves 2 tablespoons pa daek (or fish sauce if you can't find it) 2 tablespoons palm sugar 1 tablespoon tamarind paste Optional: a small piece of buffalo skin, crisped — the traditional Luang Prabang touch Method Toast the dried chilies in a dry pan until fragrant and slightly darkened. Don't burn them. Toast the shallots and garlic in their skins until s...
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