Myanmar & Lao Pantry Basics

Useful across mohinga and khao piak sen; noodle style changes the finished texture significantly.

Combined with rice flour to give Lao khao piak sen its characteristic chewy noodles.

The defining ingredient in lahpet thoke. Buy a food product prepared specifically for Burmese tea-leaf salad.

Common in mohinga; canned banana stem is a practical option when fresh is unavailable.

Fresh or frozen aromatics that shape soups and stews differently from dried powders.

Fermented savory seasonings used carefully to build depth; padaek is particularly associated with Lao cooking.

Useful as a staple and, in or lam, as a gentle thickener.

Dill, basil, scallions and cilantro are worth buying fresh for the recipes in this cluster.