Dish

Nan bya

Nan bya is made by first cooking rice noodles until they are tender and then combining them with a chicken and coconut milk sauce. The sauce is made with garlic, ginger, lemongrass, and other spices. The dish is then topped with fried onions, cilantro, and lime wedges. Nan bya is a popular dish in Burma and is often served at family gatherings and special occasions.

Asian cuisine› Southeast Asian cuisine› Burmese cuisine

Bread› Flatbread

Origins and history

Nan bya is a traditional Burmese dish that has been enjoyed for generations. It is often served at family gatherings and special occasions, such as weddings and religious holidays.

Dietary considerations

Nan bya is a great dish for people who are looking for a hearty and filling meal. It is high in protein and is a good source of complex carbohydrates. However, it is not suitable for people who are allergic to chicken or coconut milk.

Variations

There are many variations of Nan bya, including versions that are made with beef or pork. Some recipes also call for the addition of vegetables, such as carrots or bell peppers. Nan bya can also be made with different types of noodles, such as egg noodles or udon noodles.

Presentation and garnishing

Nan bya is typically served in a large bowl or individual serving bowls. It can be garnished with fresh herbs or sliced lime to add color and flavor. Some people also like to sprinkle a little chili powder on top of the dish before serving.

Tips & Tricks

To make the perfect Nan bya, be sure to use high-quality chicken and coconut milk. The sauce should be seasoned well with spices and should be cooked until it is thick and flavorful. Be sure to top the dish with plenty of fried onions, cilantro, and lime wedges for added flavor and texture.

Side-dishes

Nan bya is typically served with a variety of toppings, including fried onions, cilantro, and lime wedges. It is also a great dish to serve with a salad or other vegetable side dish. Some people also like to serve Nan bya with a side of steamed rice.