[{"data":1,"prerenderedAt":887},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:mohinga:en":392,"recipe:country:myanmar":612},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":532,"pronunciation":561,"substitutions":562,"slug":575,"title":576,"shortTitle":577,"nativeName":578,"countrySlug":579,"region":580,"baseServings":473,"prepMinutes":581,"cookMinutes":582,"difficulty":583,"course":584,"diet":587,"mainIngredients":590,"images":591,"keywords":601,"publishedAt":607,"updatedAt":607,"authorSlug":608,"summary":609,"localeSlug":575,"alternates":610},[394,397,400,403,406],{"answer":395,"question":396},"Either the rice flour slurry was not enough for the volume of liquid, or it was added and served immediately. The flour needs a good 10 minutes of gentle simmering to swell and thicken properly. Make another slurry with 2 tablespoons of toasted rice flour and a little cold water, whisk it in, and simmer another 10 minutes.","Why is my broth thin instead of thick?",{"answer":398,"question":399},"Yes, and most cooks outside Myanmar do. Banana stem adds a mild vegetal crunch rather than a strong flavor, so the soup still tastes like mohinga without it. Sliced celery hearts or canned bamboo shoots give a similar texture if you want something in that role.","Can I make mohinga without banana stem?",{"answer":401,"question":402},"Thin round rice vermicelli, the kind sold dried in nests. They should be about the thickness of spaghetti or slightly thinner. Flat rice noodles change the dish substantially, and wheat noodles push it toward ohn no khao swè, which is a different soup entirely.","Which noodles should I use?",{"answer":404,"question":405},"Yes. In Myanmar it is sold from early morning carts and eaten before work or school, though shops in bigger cities now serve it all day. There is nothing odd about eating it for lunch or dinner — it is simply that the classic time is dawn.","Is mohinga really a breakfast food?",{"answer":407,"question":408},"Mohinga is ideal for this. Make the broth a day or two ahead, keep it refrigerated, and reheat with extra water to loosen it. Set out the noodles and condiments in separate bowls and let people assemble their own, which is exactly how it is served in Myanmar.","Can I make it ahead for a crowd?",[410,411,412,413,414,415],"Toast the rice flour in a dry pan until it smells like popcorn and turns sandy beige — untoasted flour makes the broth taste pasty.","Whisk the flour slurry into the broth off the boil, then bring it back up, or you will get lumps that never dissolve.","Catfish is traditional because it is oily and holds flavor; any firm, slightly fatty white fish works, but avoid delicate flakes like sole.","Do not cook the rice vermicelli in advance and let it sit dry — rinse it in cold water and toss with a drop of oil so it does not clump.","Season the broth saltier than seems right; the noodles are unsalted and will pull the seasoning down once the bowl is assembled.","Make the broth a day ahead if you can. It thickens overnight and tastes noticeably deeper — just loosen with hot water when reheating.","🍜","Mohinga is a thick, savory fish soup poured over thin rice vermicelli and eaten for breakfast across Myanmar. The broth is unlike any other noodle soup in Southeast Asia: catfish is boiled until it falls apart and then whisked back into the pot, so the liquid is cloudy and full-bodied rather than clear, and it is thickened further with toasted rice flour and chickpea flour until it coats the noodles like a loose gravy. The flavor is deep and faintly funky from fish sauce and shrimp paste, lifted by lemongrass, ginger and turmeric, and finished at the table with lime, chile, cilantro and a crumbled split-pea fritter for crunch. It is filling, warm and mildly sour, and most Burmese eat it standing at a stall before the day gets hot.","Mohinga is the closest thing Myanmar has to a national dish, and its home territory is the Irrawaddy Delta, where catfish is abundant and cheap. The traditional broth also carries chunks of banana stem — the tender inner core of the banana plant, which cooks to something between celery and bamboo shoot and gives the soup a vegetal backbone. In Myanmar it is sold from dawn carts and shoulder-pole vendors who set down two baskets, one holding the pot of broth over coals and the other holding coils of noodles, bowls, condiments and a stool for the customer. The whole transaction takes four minutes.\n\nThe soup varies more by region than most outsiders expect. Delta and Yangon versions lean thick and heavily thickened with rice flour; upper Burma and Mandalay versions tend to be thinner and lighter on the fish; in Rakhine State, near the Bangladeshi border, the local noodle soup is chile-hot in a way the rest of the country is not. Some cooks add pounded roasted rice for body, some rely on chickpea flour, many use both. Every household argues that its own ratio of fish to broth is the correct one, and stall regulars are extremely loyal to one vendor.\n\nWhat makes mohinga distinctive is that the soup is only half the dish. The other half is the table: crisp baya kyaw fritters to crumble in, hard-boiled or duck eggs, dried chile flakes, fish sauce, chopped cilantro and scallions, fried garlic, and wedges of lime that get squeezed hard. Diners build their own bowl, and a bowl assembled by a Burmese regular looks nothing like the plain soup that came out of the pot. This home version uses fresh catfish where available, keeps the toasted-rice-flour thickening that gives the broth its character, and is honest about banana stem: outside Southeast Asia you will not find it, and the soup is still very good without it.","The broth keeps 3 days refrigerated and freezes well for 2 months; store it separately from the noodles, which turn to mush if left sitting in liquid. Reheat gently and expect to thin it with hot water, since the rice flour keeps thickening as it cools. Cook or refresh the noodles just before serving, and never refrigerate an assembled bowl.",[421,422,423,424],"Uses the real thickening method — toasted rice flour plus chickpea flour — instead of faking body with cornstarch.","The fish is cooked twice: simmered whole for the broth, then flaked back in, which is what makes mohinga cloudy and rich.","A full condiment tray is treated as part of the recipe, not an afterthought, because that is how the dish is actually eaten.","Honest about banana stem and how to skip it without wrecking the soup.",[426,427,428,429],"Large stockpot","Dry skillet for toasting rice flour","Fine sieve or slotted spoon","Whisk",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},16,62,4,1400,32,520,[438],"A crowded condiment tray: crumbled baya kyaw fritters, hard-boiled egg halves, chile flakes, fish sauce, chopped cilantro and scallions, and lime wedges.",[440,443,446],{"name":441,"description":442},"Rakhine mohinga","The Rakhine State version is thinner, much hotter with chile, and often uses a different local fish. It is closer to a clear fish soup than to the thick delta style.",{"name":444,"description":445},"Chicken mohinga","Common in households that do not eat fish: chicken thighs replace the catfish and the broth is built the same way, though the result is milder and less distinctly Burmese.",{"name":447,"description":448},"Mohinga with extra fritters","Some stalls serve the soup with whole baya kyaw and split-pea crackers stacked on top rather than crumbled in, so the crunch survives longer.",[450,456,460,464,468,472,478,483,487,491,494,498,502,506,509,514,517,521,524,527],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},700,"white-fish","catfish fillets or steaks (or mackerel), skin on","g","For the broth",{"qty":433,"ref":457,"name":458,"unit":459,"group":455},"lemongrass","lemongrass stalks, bruised and halved","piece",{"qty":461,"ref":462,"name":463,"unit":454,"group":455},40,"ginger","ginger, sliced",{"qty":465,"ref":466,"name":467,"unit":459,"group":455},2,"onion","onions, one halved for the broth, one roughly chopped for the paste",{"qty":469,"name":470,"unit":471,"group":455},2.5,"water","l",{"qty":473,"ref":474,"name":475,"unit":476,"group":477},6,"garlic","garlic cloves","clove","For the paste",{"qty":479,"ref":480,"name":481,"unit":482,"group":477},1.5,"turmeric","ground turmeric","tsp",{"qty":484,"ref":485,"name":486,"unit":482,"group":477},1,"paprika","sweet paprika",{"qty":484,"ref":488,"name":489,"unit":490,"group":477},"shrimp-paste","shrimp paste (ngapi)","tbsp",{"qty":492,"name":493,"unit":490,"group":477},5,"neutral oil",{"qty":492,"name":495,"note":496,"unit":490,"group":497},"rice flour","toasted in a dry pan until beige and nutty","To thicken",{"qty":499,"ref":500,"name":501,"unit":490,"group":497},3,"chickpea-flour","chickpea flour",{"qty":433,"ref":503,"name":504,"unit":490,"group":505},"fish-sauce","fish sauce, plus more to taste","To season",{"qty":507,"name":508,"unit":454,"group":505,"optional":8},200,"banana stem, sliced thin and soaked in water",{"qty":510,"ref":511,"name":512,"unit":454,"group":513},500,"rice-noodles","thin dried rice vermicelli","To serve",{"qty":473,"ref":515,"name":516,"unit":459,"group":513},"eggs","eggs, hard-boiled and halved",{"qty":484,"ref":518,"name":519,"unit":520,"group":513},"cilantro","cilantro, chopped","cup",{"qty":433,"ref":522,"name":523,"unit":459,"group":513},"scallions","scallions, thinly sliced",{"qty":499,"ref":525,"name":526,"unit":459,"group":513},"lime","limes, in wedges",{"qty":528,"ref":529,"name":530,"unit":531,"group":513},null,"chili-flakes","toasted chile flakes","to taste",[533,537,540,545,548,552,555,558],{"text":534,"title":535,"timerSeconds":536},"Put the fish, lemongrass, ginger and one halved onion in a stockpot with the water. Bring to a bare simmer and cook for 20 minutes, until the fish is opaque and pulls away from the bone. Lift the fish out onto a plate and leave the aromatics simmering.","Simmer the fish",1200,{"text":538,"title":539},"When the fish is cool enough to handle, discard skin and bones and flake the flesh into coarse shreds with your fingers. Break about half of it down finer — this half will dissolve into the broth and give it body.","Flake the fish",{"tip":541,"text":542,"title":543,"timerSeconds":544},"Wait for the oil to break out. This is the same doneness signal as in a Burmese curry, and rushing it leaves a raw onion taste in the broth.","Blend the chopped onion, garlic, turmeric, paprika and shrimp paste into a rough paste. Fry it in the oil over medium heat for 10–12 minutes, stirring, until it darkens to a rusty brick color and the oil visibly separates and pools at the edges of the pan.","Build the paste",720,{"text":546,"title":547},"Fish the lemongrass and ginger out of the broth and stir in the fried paste and all the flaked fish. Whisk the toasted rice flour and chickpea flour with 250 ml of cold water until smooth, take the pot off the boil, pour the slurry in while whisking, then return to a gentle simmer.","Combine and thicken",{"text":549,"title":550,"timerSeconds":551},"Cook uncovered at a lazy bubble for 25–30 minutes, stirring often so the bottom does not catch. The broth is ready when it coats a spoon like thin gravy and no longer tastes floury. Add the banana stem, if using, for the last 10 minutes.","Simmer to a gravy",1800,{"text":553,"title":554},"Stir in the fish sauce and taste. It should be assertively salty and savory on its own, because the unsalted noodles will mute it. Adjust with more fish sauce, never plain salt, so the fermented depth stays in balance.","Season hard",{"text":556,"title":557},"Soak or boil the rice vermicelli according to the packet until just tender, then drain and rinse under cold water so they stop cooking and stay separate. Divide into six deep bowls.","Cook the noodles",{"text":559,"title":560},"Ladle the hot broth generously over the noodles until they are submerged. Top each bowl with egg halves, cilantro and scallions, and bring the chile flakes, extra fish sauce and lime wedges to the table so everyone finishes their own bowl.","Assemble the bowls","moh-HIN-gah",[563,567,571],{"note":564,"swap":565,"original":566},"Neither is a true match, but both give the same mild vegetal crunch suspended in the broth. Leaving it out entirely is also completely acceptable at home.","Sliced tender celery hearts, or drained canned bamboo shoots","Banana stem",{"note":568,"swap":569,"original":570},"Mackerel gives the closest richness. If using lean white fish, add an extra tablespoon of fish sauce to compensate for the missing oiliness.","Mackerel, tilapia or any firm white fish","Catfish",{"note":572,"swap":573,"original":574},"You lose some of the fermented depth, but the broth stays savory rather than flat.","An extra tablespoon of fish sauce plus a teaspoon of dried shrimp, ground","Shrimp paste","mohinga","Mohinga (Burmese Catfish Rice Noodle Soup)","Mohinga","မုန့်ဟင်းခါး","myanmar","Yangon and the Irrawaddy Delta",35,70,"hard",[585,586],"soup","breakfast",[588,589],"pescatarian","dairy-free",[452,511,457,500],[592,595,597,599],{"alt":593,"src":594},"Bowl of Burmese mohinga: thick golden catfish broth over rice vermicelli topped with egg, cilantro and lime","\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero.jpg",{"alt":593,"src":596},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-16x9.jpg",{"alt":593,"src":598},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-4x3.jpg",{"alt":593,"src":600},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-1x1.jpg",[575,602,603,604,605,606],"burmese","fish noodle soup","myanmar breakfast","rice noodles","catfish soup","2026-08-20","dishroute-kitchen","The breakfast soup Myanmar runs on: catfish simmered to shreds in a lemongrass broth thickened with toasted rice flour, ladled over thin rice noodles and piled with fritters, egg and lime.",{"en":611},"\u002Frecipe\u002Fmohinga",{"items":613,"total":688,"page":484,"limit":885,"hasMore":886},[614,647,681,715,725,751,775,803,833,857],{"slug":615,"title":616,"shortTitle":617,"nativeName":618,"countrySlug":579,"region":580,"baseServings":619,"prepMinutes":620,"cookMinutes":581,"difficulty":621,"course":622,"diet":625,"mainIngredients":628,"images":630,"keywords":640,"publishedAt":646,"updatedAt":646,"authorSlug":608},"balachaung","Balachaung (Burmese Dried Shrimp and Garlic Relish)","Balachaung","ငါးပိကြော်",12,25,"medium",[623,624],"side","sauce",[589,626,588,627],"gluten-free","nut-free",[629,474,466,529],"dried-shrimp",[631,634,636,638],{"alt":632,"src":633},"A jar of Burmese balachaung, rust-coloured crisp dried shrimp with fried garlic and shallots under oil","\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero.jpg",{"alt":632,"src":635},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-16x9.jpg",{"alt":632,"src":637},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-4x3.jpg",{"alt":632,"src":639},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-1x1.jpg",[615,641,642,643,644,645],"burmese dried shrimp relish","ngapi","myanmar condiment","fried garlic relish","shrimp paste","2026-08-21",{"slug":648,"title":649,"shortTitle":650,"nativeName":651,"countrySlug":579,"region":652,"baseServings":473,"prepMinutes":653,"cookMinutes":654,"restMinutes":655,"difficulty":583,"course":656,"diet":658,"mainIngredients":660,"images":665,"keywords":675,"publishedAt":607,"updatedAt":607,"authorSlug":608},"burmese-danbauk","Danbauk (Burmese Chicken Biryani with Cashews)","Danbauk","ဒံပေါက်","Yangon",30,55,60,[657],"main",[659,626],"halal-friendly",[661,662,663,664],"chicken","basmati-rice","yogurt","cashews",[666,669,671,673],{"alt":667,"src":668},"Plate of Burmese danbauk biryani with golden rice, chicken, cashews, raisins and fresh mint leaves","\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero.jpg",{"alt":667,"src":670},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-16x9.jpg",{"alt":667,"src":672},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-4x3.jpg",{"alt":667,"src":674},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-1x1.jpg",[676,677,579,678,679,680],"danbauk","burmese biryani","chicken biryani","basmati rice","yangon",{"slug":682,"title":683,"shortTitle":684,"nativeName":685,"countrySlug":579,"region":686,"baseServings":433,"prepMinutes":687,"cookMinutes":688,"difficulty":689,"course":690,"diet":693,"mainIngredients":694,"images":699,"keywords":709,"publishedAt":607,"updatedAt":607,"authorSlug":608},"lahpet-thoke","Lahpet Thoke (Burmese Fermented Tea Leaf Salad)","Lahpet Thoke","လက်ဖက်သုပ်","Shan State and nationwide",15,10,"easy",[691,692],"appetizer","snack",[589,626],[695,696,697,698],"peanuts","cabbage","tomato","sesame-seeds",[700,703,705,707],{"alt":701,"src":702},"Burmese tea leaf salad with dark pickled tea, peanuts, split peas, shredded cabbage and tomato in a bowl","\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero.jpg",{"alt":701,"src":704},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-16x9.jpg",{"alt":701,"src":706},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-4x3.jpg",{"alt":701,"src":708},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-1x1.jpg",[710,711,712,579,713,714],"lahpet thoke","tea leaf salad","burmese salad","fermented tea","laphet",{"slug":575,"title":576,"shortTitle":577,"nativeName":578,"countrySlug":579,"region":580,"baseServings":473,"prepMinutes":581,"cookMinutes":582,"difficulty":583,"course":716,"diet":717,"mainIngredients":718,"images":719,"keywords":724,"publishedAt":607,"updatedAt":607,"authorSlug":608},[585,586],[588,589],[452,511,457,500],[720,721,722,723],{"alt":593,"src":594},{"alt":593,"src":596},{"alt":593,"src":598},{"alt":593,"src":600},[575,602,603,604,605,606],{"slug":726,"title":727,"shortTitle":728,"nativeName":729,"countrySlug":579,"region":730,"baseServings":433,"prepMinutes":620,"cookMinutes":731,"difficulty":621,"course":732,"diet":733,"mainIngredients":734,"images":736,"keywords":746,"publishedAt":607,"updatedAt":607,"authorSlug":608},"nan-gyi-thoke","Nan Gyi Thoke (Burmese Thick Rice Noodle Salad)","Nan Gyi Thoke","နန်းကြီးသုပ်","Mandalay",45,[657],[589,626],[661,511,735,500],"coconut-milk",[737,740,742,744],{"alt":738,"src":739},"Bowl of nan gyi thoke: thick rice noodles coated in orange chicken curry with egg slices and cilantro","\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero.jpg",{"alt":738,"src":741},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-16x9.jpg",{"alt":738,"src":743},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-4x3.jpg",{"alt":738,"src":745},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-1x1.jpg",[747,748,579,749,750],"nan gyi thoke","burmese noodle salad","mandalay breakfast","thick rice noodles",{"slug":752,"title":753,"shortTitle":754,"nativeName":755,"countrySlug":579,"region":652,"baseServings":433,"prepMinutes":620,"cookMinutes":461,"difficulty":621,"course":756,"diet":757,"mainIngredients":758,"images":760,"keywords":770,"publishedAt":607,"updatedAt":607,"authorSlug":608},"ohn-no-khao-swe","Ohn No Khao Swè (Burmese Coconut Chicken Noodles)","Ohn No Khao Swè","အုန်းနို့ခေါက်ဆွဲ",[657,585],[589],[661,735,759,500],"egg-noodles",[761,764,766,768],{"alt":762,"src":763},"Bowl of Burmese coconut chicken noodles topped with crispy fried noodles, boiled egg and raw onion slices","\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero.jpg",{"alt":762,"src":765},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-16x9.jpg",{"alt":762,"src":767},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-4x3.jpg",{"alt":762,"src":769},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-1x1.jpg",[771,772,579,773,774],"ohn no khao swe","burmese coconut noodles","coconut chicken soup","khao swe",{"slug":776,"title":777,"shortTitle":778,"nativeName":779,"countrySlug":579,"region":652,"baseServings":433,"prepMinutes":780,"cookMinutes":653,"difficulty":689,"course":781,"diet":783,"mainIngredients":785,"images":788,"keywords":798,"publishedAt":607,"updatedAt":607,"authorSlug":608},"samusa-thoke","Samusa Thoke (Burmese Samosa Salad)","Samusa Thoke","စမူဆာသုပ်",20,[782,692],"street-food",[589,784],"vegetarian",[786,787,696,525],"potato","chickpeas",[789,792,794,796],{"alt":790,"src":791},"Burmese samosa salad: torn samosa pieces in yellow potato curry with cabbage, raw onion and mint","\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero.jpg",{"alt":790,"src":793},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-16x9.jpg",{"alt":790,"src":795},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-4x3.jpg",{"alt":790,"src":797},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-1x1.jpg",[799,800,801,579,802],"samusa thoke","samosa salad","burmese street food","yangon snack",{"slug":804,"title":805,"shortTitle":806,"nativeName":807,"countrySlug":579,"region":808,"baseServings":619,"prepMinutes":687,"cookMinutes":809,"restMinutes":653,"difficulty":621,"course":810,"diet":812,"mainIngredients":813,"images":816,"keywords":826,"publishedAt":646,"updatedAt":646,"authorSlug":608},"sanwin-makin","Sanwin Makin (Burmese Semolina and Coconut Cake)","Sanwin Makin","ဆနွင်းမကင်း","Yangon and Mandalay",50,[811,692],"dessert",[784,627],[814,735,815,515],"semolina","ghee",[817,820,822,824],{"alt":818,"src":819},"Diamond-cut slices of Burmese semolina coconut cake with a dark cracked top scattered with poppy seeds","\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero.jpg",{"alt":818,"src":821},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-16x9.jpg",{"alt":818,"src":823},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-4x3.jpg",{"alt":818,"src":825},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-1x1.jpg",[827,828,829,830,831,832],"sanwin makin","burmese semolina cake","shwegyi mont","myanmar dessert","coconut semolina cake","burmese mont",{"slug":834,"title":835,"shortTitle":836,"nativeName":837,"countrySlug":579,"region":838,"baseServings":433,"prepMinutes":780,"cookMinutes":581,"difficulty":621,"course":839,"diet":840,"mainIngredients":841,"images":842,"keywords":852,"publishedAt":607,"updatedAt":607,"authorSlug":608},"shan-noodles","Shan Khao Swè (Shan Rice Noodles with Tomato Chicken)","Shan Khao Swè","ရှမ်းခေါက်ဆွဲ","Shan State",[657],[589,626],[661,697,511,474],[843,846,848,850],{"alt":844,"src":845},"Shan noodles: flat rice noodles under tomato minced chicken sauce with pickled greens and peanuts on the side","\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero.jpg",{"alt":844,"src":847},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero-16x9.jpg",{"alt":844,"src":849},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero-4x3.jpg",{"alt":844,"src":851},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero-1x1.jpg",[853,854,855,579,856],"shan noodles","shan khao swe","burmese noodles","tomato chicken noodles",{"slug":858,"title":859,"shortTitle":860,"nativeName":861,"countrySlug":579,"region":862,"baseServings":433,"prepMinutes":780,"cookMinutes":863,"difficulty":621,"course":864,"diet":865,"mainIngredients":866,"images":869,"keywords":879,"publishedAt":607,"updatedAt":607,"authorSlug":608},"burmese-pork-curry","Wetha Hnat (Burmese Pork Belly Curry with Tamarind)","Wetha Hnat","ဝက်သားနှပ်","Central Myanmar",90,[657],[589,626],[867,466,868,480],"pork-belly","tamarind",[870,873,875,877],{"alt":871,"src":872},"Burmese pork belly curry in a dark pot, tender cubes under a layer of red-orange oil with cilantro","\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero.jpg",{"alt":871,"src":874},"\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero-16x9.jpg",{"alt":871,"src":876},"\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero-4x3.jpg",{"alt":871,"src":878},"\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero-1x1.jpg",[880,881,882,883,868,884],"burmese pork curry","wetha hnat","myanmar curry","pork belly","si pyan",24,false,1788563754432]