Explore Mohinga, the traditional Burmese fish noodle soup, with a modernised recipe featuring simple ingredients and ...

1. Prepare Basic Chicken Stock. Reserve 4-½ cups stock and 2 cups cubed or shredded chicken for the soup. Have fried noodles ready for the accompaniments. 2. Coarsely chop one of the onion halves; ...

Note to readers: This is the first installment in a series called Kitchen Encounters, conversations with local chefs and other restaurant industry workers who add diversity and depth to the ...

Burmese chicken noodle soup – or khao suey — is a delectable spicy coconut milk broth made with boneless chicken (although you could use lamb if you want) and accompanied with a multitude of toppings.

As a daily windup to the Weekly's Best of S.F. 2010 on May 19, we've teased out 92 of our favorite local dishes that taste like here. All the tasty details after the jump.

Not so long ago, Burmese food was rare in California. Now dozens of restaurants across San Francisco are cooking samusa soup, mohinga and other favorites. By Soumya Karlamangla Mandalay opened in 1984 ...