Man does not live by hot sauce alone. That’s why this authentic Burmese hot sauce also has notes of tart and sweet.
Naomi Duguid is a photographer, writer, world traveler, and cook. She explores home-cooked foods in their cultural context on her blog and conducts an intensive cultural-immersion-through-food course in Chiang Mai, Thailand. She's also a contributing editor at Saveur magazine and the author of the "Global Pantry” column in Cooking Light. Duguid is the author of Burma: Rivers of Flavor, as well as the co-author with Jeffrey Alford of half a dozen books about food and travel in Asia.