Rakhine fish-paste salad — raw long beans, cucumber, and bitter gourd dressed with funky shrimp paste, chili oil, and crispy fried garlic, the Sittwe market starter.
Pa zoke is the Rakhine-coast equivalent of laphet thoke for the Bamar — a raw-vegetable salad held together by intensely fermented shrimp paste. Found at every Sittwe (Rakhine capital) market lunch stall, eaten as an opener or alongside rice. The dish requires balance: too much shrimp paste and it's overwhelming, too little and it's just chopped vegetables. The Rakhine love of bitter gourd and the use of palm sugar to round the heat are signature.
A forkful of pa zoke: crisp raw vegetables coated in pungent shrimp-paste dressing, the lime cutting sharply, palm sugar rounding the chili, crispy fried garlic shattering on top with peanuts. The first bite hits the back of the throat with fish-funk; by the third you're hooked. Eat with rice to absorb the dressing.
Ngapi seinsa (Rakhine-style shrimp paste) is significantly fermented further than Bamar ngapi — the proteolysis releases free glutamate that makes the raw vegetables taste 'cooked' by the dressing alone. The salt-and-rinse step on bitter gourd draws out moisture along with some of the water-soluble bitter compounds, reducing bitterness while making the savory notes more prominent. Crispy fried garlic provides Maillard-roasted notes that contrast the raw-cool vegetables.
Variations
Sittwe market version is the canonical recipe; Akyab fishing village version adds raw fish (pa zoke ngagyaw); Yangon Rakhine-diaspora version uses bottled chili oil instead of fresh; some Buddhist preparations skip the shrimp paste in favor of fermented soybean.
On the Palate
Where Rakhine Pa Zoke sits in the Burmese flavor cloud
Balance the shrimp paste — enough that its fermented glutamate makes the raw vegetables taste dressed and savory, but not so much it swamps everything into salty funk.
Ingredients
Serves 4
How it's made
5 steps · 25 min active + 5 min waiting
- 110 min
Trim and slice 200g long beans into 5cm lengths. Slice 1 cucumber into thin half-moons. Slice 1 bitter gourd thinly (deseeded), salt 5 min, rinse and squeeze dry.
Watch outSqueeze the bitter gourd until it stops dripping — leftover water dilutes the dressing and keeps it bitter.
- 24 min
Make dressing: in a small bowl, mash together 2 tbsp Rakhine shrimp paste (ngapi seinsa), 2 tbsp lime juice, 1 tbsp palm sugar (or brown sugar), 1 tsp fish sauce, 2 minced garlic cloves, 2 finely sliced bird's-eye chilies. Stir to a thick paste.
- 35 min
Fry 4 cloves garlic (sliced) in 3 tbsp oil until golden-crisp, 3 min. Drain. Reserve the garlic oil too.
Watch outPull the garlic the moment it turns even gold; it keeps cooking off the heat and browns bitter fast.
- 43 min
In a large bowl, combine prepared vegetables. Add the shrimp-paste dressing; toss thoroughly until every piece is coated.
Watch outToss until every piece glistens with dressing, then taste for the savory-sour-sweet-hot balance before plating.
- 55 min
Top with crispy garlic, drizzle 1 tbsp garlic oil, and 1 tsp Rakhine chili oil (or sambal). Scatter chopped roasted peanuts and fresh cilantro. Serve immediately with steamed rice on the side.
