Author Naomi Duguid has returned to Myanmar (Burma) many times. The country’s location—between India and China, bordering Laos and Thailand— yielded a rich culinary cross-pollination, and, now that it has opened up to tourism, you can see for yourself. Though it is easy to transport yourself with the stunning photographs and delicious dishes in Burma: Rivers of Flavor (Artisan Books, $35). The recipe, below, is “a perfect complement to grilled meat or fish,” Duguid says, “because of its contrasting crispness and bright flavors.”
Everyday Cabbage-Shallot Refresher
½ cup thinly sliced shallots
1 red or green cayenne chile, seeded and minced, to taste, or substitute a milder chile such as jalapeño
1 tablespoon fish sauce, or 1 teaspoon salt, to taste
2 tablespoons fresh lime juice
2 cups grated or very thinly sliced Savoy, green, or Napa cabbage
Combine shallots, chile, fish sauce or salt, and lime juice in a medium bowl and toss. Set aside for10 minutes to half an hour. Add the shredded cabbage and toss well.