How does the flavor profile achieved through *ngapi* and fish sauce typically compare to Thai or Lao cooking styles?
Answer
It leans heavily toward the salty and sour.
The reliance on ingredients like *ngapi* and fish sauce dictates a specific flavor trajectory for Burmese cuisine, leaning predominantly toward profiles characterized by salinity and acidity. This distinguishes it from the flavor profiles common in neighboring Southeast Asian cuisines such as Thai or Lao cooking, which are often described as leaning toward aggressive sweetness or intense spiciness. Burmese food carves out a distinct middle ground, focusing on a foundational bass note derived from briny saltiness and souring agents like lime and tamarind, rather than the sugar-forward intensity seen elsewhere.
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