What Are Common Burmese Ingredients?

Burmese cuisine is a harmonious blend of influences from its neighboring countries, including India, Thailand, and China, yet it maintains a distinct identity of its own. The secret to its unique flavor lies in the ingredients used. Some of the most common ingredients you’ll find in Fremont, CA Burmese dishes at Burma Bay Cafe include fermented tea leaves, fish sauce, tamarind, chili, turmeric, and lemongrass.

Fermented Tea Leaves, also called lahpet, are a staple in Burmese cuisine, especially in the famous Tea Leaf Salad. They add a slightly tangy and earthy flavor that is unmistakably Burmese.

Fish sauce is an essential condiment that provides a salty, umami base for many Burmese dishes. It’s often used in soups, curries, and salads, adding depth and complexity to the flavors.

Tamarind paste is used to bring a tangy, slightly sweet flavor to dishes. It’s commonly found in soups and sauces, balancing out the richness of the other ingredients.

Chili—whether fresh or dried—adds a spicy kick that can vary from mild to intense, depending on the dish.

Turmeric and Lemongrass are aromatic ingredients frequently used in curries and soups, providing a fragrant and slightly citrusy flavor that’s both comforting and invigorating.