A Taste of Burma

By Rona Berg / March 11, 2013


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
Serves 4

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.

Rona Berg

Rona Berg

Editor-In-Chief at Organic Spa Magazine
Editor-in-chief of Organic Spa Media, longtime journalist and best-selling author of Beauty: The New Basics and Fast Beauty: 1000 Quick Fixes (Workman Publishing), Rona Berg is the former Editorial Director of ELLE and Deputy Style Editor for the New York Times Magazine. She has been cited as an industry expert by Huffington Post, Fox News and New York Magazine and contributed to and been quoted in dozens of publications. Berg co-chairs the Personal Care Committee of the non-profit Green Spa Network, is a Charter Advisory Board Member of the Nutritional Aesthetics Alliance, and is a frequent speaker at conferences around the globe.
Rona Berg

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