Southeast Asia: Myanmar & Laos
The current collection is intentionally focused on Myanmar and Laos. It moves from noodle soups and herb-rich stews to fermented tea-leaf salad, showing how texture, fermentation, fresh aromatics and broth building can matter as much as chile heat.
Start with these dishes
Myanmar MohingaFish-and-rice-noodle soup with lemongrass, ginger and toasted rice flour.Open →Myanmar Lahpet ThokeFermented tea leaves contrasted with cabbage, peanuts, sesame and crunchy legumes.Open →Lao Khao Piak SenChewy handmade rice-tapioca noodles in a soothing chicken broth.Open →Lao Or LamA Luang Prabang stew thickened with sticky rice and finished with fresh herbs.Open →
What to notice
Fermentation is central to lahpet thoke, rice appears as noodles, flour thickener and sticky-rice body, and fresh aromatics such as lemongrass, ginger, galangal, dill and basil are layered rather than treated as garnish. Lao padaek and Myanmar fish sauce traditions also show how fermented savoriness can shape a dish.
Continue with the pantry guide or browse the regional hub.