RCI-ND.005.0068.001

Let Thoke Sone

Let Thoke Sone (Burmese Hand-Tossed Salad) is one of the more popular Burmese salads.

Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Deep-fry the soaked beancurd cakes in oil heated to 170°C until golden brown and crispy on all sides.
8 minutes
2
Remove the fried beancurd with a slotted spoon and drain on paper towels, then cut into bite-sized pieces.
2 minutes
3
Deep-fry the cubed potatoes in the same oil until golden and cooked through, then drain on paper towels.
12 minutes
4
In a small pan, heat peanut oil and fry the sliced garlic until fragrant and lightly golden, then set aside.
3 minutes
5
In a large mixing bowl, combine the blanched egg noodles, blanched bean sprouts, boiled vermicelli, cooked rice, and shredded cabbage.
2 minutes
6
Add the shredded cucumber and green papaya to the noodle mixture and toss gently to combine.
1 minutes
7
Strain the tamarind pulp through a fine sieve, discarding solids and collecting the liquid; set the tamarind extract aside.
2 minutes
8
In a separate bowl, whisk together fish sauce, tamarind extract, sugar syrup, and chile flakes until well combined.
1 minutes
9
Pour the dressing over the noodle mixture and toss thoroughly until all components are evenly coated.
2 minutes
10
Transfer the dressed noodles to a serving platter and arrange the fried beancurd pieces and fried potatoes on top.
1 minutes
11
Sprinkle the roasted pea flour and dried shrimp powder over the noodles, then top with chopped tomato, sliced onion, fried garlic, bird's-eye chiles, and fresh coriander leaves.
1 minutes
12
Toss gently at the table just before serving to combine all the toppings, creating a balanced blend of textures and flavors.
1 minutes

What Makes This Variant Distinct

  • Original variant

Cuisines