What pungent, salty paste made from fermented fish or shrimp defines the soul of Burmese food?

Answer

ngapi

The ingredient designated as *ngapi* is specifically identified as the most defining element of Burmese cuisine, setting it firmly within the Southeast Asian sphere and distinguishing it from Chinese gastronomy. This paste is created from fermented fish or shrimp and is responsible for delivering a deep, savory umami that permeates many Burmese curries and salads. This flavor profile relies on a pungent, briny saltiness that is entirely alien to typical regional Chinese cooking systems, which usually achieve savoriness through elements like soy sauce, bean pastes, or fermented tofu instead. The pervasive use of *ngapi* establishes the signature salty and sour foundation of Burmese food.

What pungent, salty paste made from fermented fish or shrimp defines the soul of Burmese food?

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