Ngapyaw baung

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Ngapyaw baung is a traditional Burmese dish that is popular in Myanmar. It is a type of salad that is typically made with a variety of fresh and fermented ingredients, creating a unique blend of flavors and textures.

Ingredients

The main ingredients of Ngapyaw baung include:

• Fermented fish paste (ngapi)
• Tomatoes
• Onions
• Garlic
• Chilies
• Lime juice
• Peanuts
• Sesame seeds
• Coriander leaves

Preparation

The preparation of Ngapyaw baung involves finely chopping the tomatoes, onions, garlic, and chilies. These ingredients are then mixed with the fermented fish paste, lime juice, and a small amount of oil. The mixture is thoroughly combined to ensure that the flavors are well integrated. Finally, the salad is garnished with roasted peanuts, sesame seeds, and fresh coriander leaves.

Serving

Ngapyaw baung is typically served as a side dish or an appetizer. It is often accompanied by steamed rice or flatbreads. The dish is known for its strong, pungent flavor, which is balanced by the freshness of the vegetables and the acidity of the lime juice.

Cultural Significance

Ngapyaw baung holds a special place in Burmese cuisine and is often enjoyed during family gatherings and festive occasions. It is a reflection of the Burmese culinary tradition of combining fresh and fermented ingredients to create complex and satisfying dishes.

Related Dishes

• Laphet thoke - a Burmese tea leaf salad
• Mohinga - a traditional Burmese fish soup
• Shan noodles - a popular noodle dish from the Shan State

See Also

• Burmese cuisine
• Salad
• Fermentation in food processing