Anna’s Reviews > Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia [A Cookbook] > Status Update

I was very excited to find this at the Anchorage library, but my first attempt (the Chin Corn Soup) decidedly underwhelmed. Admittedly, I forgot to add the ginger to the pounded sauce until after the first bowl I ate, but next time I'd at least add some onions to the soup, or even use a mix of broth and water for cooking. The pounded sauce had real potential, but I might also make a larger batch next time.