Let Thoke Sone

Let Thoke Sone Recipe from Burma - Ingredients and Instructions

Region / culture: Burma | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Let Thoke Sone is a traditional Burmese salad that is bursting with flavors and textures. This dish is a popular street food in Myanmar and is often enjoyed as a light and refreshing meal.

History

Let Thoke Sone has been a staple in Burmese cuisine for generations. It is believed to have originated in the Shan State of Myanmar, where it was traditionally made with locally sourced ingredients such as beancurd cakes, fresh egg noodles, and green papaya.

Ingredients

Main ingredients

300 g pressed beancurd cakes, soaked
200 g fresh egg noodles, blanched
160 g cucumber, peeled and shredded
150 g green papaya, shredded
80 g transparent vermicelli, soaked for 2 minutes and boiled for 3 minutes
80 g bean sprout, blanched
75 g cooked rice
20 g cabbage, shredded
60 ml oil for deep-frying
4 pieces small potatoes, peeled and cubed
1 piece large red chile, finely chopped
1 piece medium tomato, peeled and chopped

For garnish

4 tbsp dried shrimps, soaked and blended to powdery fluff
4 tbsp roasted gram flour
4 tbsp fish sauce
2 tbsp tamarind pulp, soaked in 125 ml water
2 tbsp chile flakes
2 tbsp peanut oil
1 tsp sugar syrup
12 cloves garlic, finely sliced
3 pieces bird's-eye chile
1 piece medium onion, finely sliced
0.5 cup coriander leaves

How to prepare

Boil the potatoes.
Drain the beancurd cakes and cube them.
Heat oil in a wok and fry the beancurd over medium heat until golden brown. Set aside.
Mix the chile with the cooked rice.
For the garnishes: In a wok, fry the onion and garlic until golden and crisp. Remove from heat and set aside.
In a bowl, put the chile flakes. Pour hot oil over the chile flakes, sauté and then set aside.
In another bowl, strain the tamarind water and add bird’s-eye chile and sugar syrup to the tamarind water. Set aside.
When you’re ready to serve, arrange the main ingredients on a large plate. Place the bowls of the garnishes around the plate.
This recipe is eaten by taking small handfuls of the main ingredients, sprinkling them with a little bit of each of the garnishes, and then mixing by hand.

Variations

Add shredded chicken or shrimp for extra protein.
Substitute the beancurd cakes with tofu for a vegetarian version.
Use different types of noodles such as rice noodles or glass noodles.

Cooking Tips & Tricks

Make sure to cube the beancurd cakes before frying to ensure even cooking.

- Blanche the bean sprouts and noodles for just a few seconds to retain their crunchiness.

- Adjust the amount of chile flakes and bird's-eye chile according to your spice preference.

- Serve the dish immediately after assembling to enjoy it at its freshest.

Serving Suggestions

Serve Let Thoke Sone as a light lunch or dinner option. Pair it with a side of steamed vegetables or a bowl of soup for a complete meal.

Cooking Techniques

Deep-fry the beancurd cakes until golden brown for a crispy texture.

- Mix the chile with the cooked rice to add a spicy kick to the dish.

Ingredient Substitutions

Use firm tofu instead of beancurd cakes.

- Substitute green papaya with shredded carrots or zucchini.

Make Ahead Tips

Prepare the garnishes and main ingredients ahead of time and assemble the dish just before serving to maintain its freshness.

Presentation Ideas

Arrange the main ingredients on a large plate and place the bowls of garnishes around the plate for a visually appealing presentation.

Pairing Recommendations

Pair Let Thoke Sone with a cold glass of Burmese tea or a refreshing fruit juice for a complete meal.

Storage and Reheating Instructions

Store any leftover Let Thoke Sone in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 12g per serving

Vitamins and minerals

This dish is rich in Vitamin C, Vitamin A, and Iron.

Alergens

Contains: Soy, Shellfish

Summary

Let Thoke Sone is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Let Thoke Sone is a delicious and nutritious Burmese salad that is perfect for a light and refreshing meal. With a combination of crispy beancurd cakes, fresh noodles, and a variety of garnishes, this dish is sure to satisfy your taste buds. Enjoy this flavorful salad as a main course or as a side dish at your next meal.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Let Thoke Sone. It was a warm summer day, and I was visiting my friend Ma Mya in her home in Yangon. Ma Mya was known throughout the neighborhood for her incredible cooking skills, and I had always admired her ability to create delicious dishes from the simplest of ingredients.

As soon as I walked into her kitchen, I was greeted by the most amazing aroma. Ma Mya was standing over a large pot, stirring a fragrant mixture of spices and vegetables. I asked her what she was making, and she smiled and told me it was Let Thoke Sone, a traditional Burmese dish that she had learned from her mother.

I watched in awe as Ma Mya expertly prepared the dish, adding a variety of vegetables, herbs, and spices to create a flavorful and colorful salad. I could tell that this was no ordinary recipe – it was a labor of love, passed down through generations of Ma Mya's family.

As we sat down to eat, I took my first bite of the Let Thoke Sone and was instantly transported to a world of bold flavors and exotic spices. The dish was a perfect balance of sweet, savory, and spicy, with each ingredient playing a vital role in creating a harmonious whole.

I begged Ma Mya to teach me how to make Let Thoke Sone, and she agreed without hesitation. Over the next few hours, she patiently guided me through each step of the recipe, explaining the importance of using fresh ingredients and the proper techniques for preparing and combining them.

I took copious notes, determined to master this new culinary skill. Ma Mya's hands moved with precision and grace as she chopped, diced, and mixed the ingredients, her years of experience shining through in every movement.

By the time we finished cooking, I felt a sense of accomplishment unlike anything I had ever experienced before. I had not only learned a new recipe, but I had also gained a deeper appreciation for the art of cooking and the joy of sharing a delicious meal with loved ones.

As I sat down to enjoy the fruits of my labor, I couldn't help but think about all the other recipes I had yet to discover. My grandmother had always been a wonderful cook, and I had inherited her love of experimenting with new flavors and techniques.

I knew that I would carry the recipe for Let Thoke Sone with me for the rest of my life, a cherished reminder of that fateful day in Ma Mya's kitchen. And as I took another bite of the delicious salad, I made a promise to myself to continue exploring the rich and diverse world of Burmese cuisine, one recipe at a time.