Loads of mint and cilantro give this minced chicken dish vibrancy.

If you’ve been to Burma Superstar in San Francisco, you’re all too familiar with the constant lines of diners waiting to get in.

Who can blame them, because once you get a taste of Burmese food, you can’t help but crave it again and again.

Now comes a way to satisfy your hunger while bypassing those queues — by making it yourself.

The restaurant’s first cookbook, “Burma Superstar: Addictive Recipes From the Crossroads of Southeast Asia”
(10 Speed Press), was released this year. It was written by Burma Superstar owner Desmond Tan and San Francisco food writer Kate Leahy.

The restaurant opened in 1992 on Clement Street. But it wasn’t until Burma-native Tan and his wife Jocelyn Lee, who were regulars there, bought the restaurant in 2000 that Burmese food really found a foothold.

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