1510–1752

Taungooတောင်ငူ

The largest empire in Southeast Asia — and, via Portuguese ships, the arrival of chilies, peanuts, and tomatoes. Burmese food gets its heat.

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Soups & Broths · 135 min · Beginner

An Buti, the Meatless Corn Soup

Sabuti's meatless sibling from the Chin hills — hominy corn simmered with red beans, pumpkin, and greens until the pot thickens into gentle, vegetable plenty.

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Rice & Foundations · 25 min · Beginner

Ngapi Daung, Pounded Fish-Paste Relishငါးပိထောင်း

Roasted fish paste pounded with charred chilies, garlic, and dried shrimp — the fierce relish at the center of the Mon table, eaten with rice and raw greens.

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Soups & Broths · 165 min · Beginner

Sabuti, the Chin Corn Soup

The Chin hills' great corn soup — hominy maize simmered slowly with smoked pork and ginger, frugal mountain cooking that somehow eats like plenty.

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Curries · 50 min · Intermediate

Myeik Prawn Curryပုစွန်ဟင်း

Head-on prawns from the Myeik archipelago simmered in a garlic-tomato curry, their head fat melting out to stain the returning oil a deep coral gold.

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Curries · 90 min · Beginner

Chicken Curry, the Burmese Wayကြက်သားဟင်း

The foundational Burmese chicken curry — onions, garlic, ginger, and paprika simmered until clear amber oil returns to the surface. No coconut, no shortcuts.