Monday, March 30, 2015

Burmese Kyazan Thohk - Bean Thread Vermicelli Noodle Salad



Burmese Noodle Salad
Similar to Htamin Let Thohk (Hand-Mixed Rice Salad), this salad is made with bean thread vermicelli noodles and is also mixed by hand.


Bean Thread Vermicelli Noodles
When these noodles are soaked in hot water and allowed to cool, they soften, turn from opaque to transparent and develop a crunchy bite. On their own, the noodles are tasteless which is why, after softening, I soak them again in a mixture of sauces so that the taste of the ingredients are distributed throughout the salad.


Hand-Mixed Noodle Salad
Ingredients: (serves 2)
1 pkg. bean thread vermicelli noodles
2 cups boiling water
2 Tbsp. soy sauce
1 tsp. fish sauce
½ tsp. vinegar
4 Tbsp. chili-garlic oil
1 (8 oz.) cup tamarind juice
1 tsp. chili powder
salt to taste
¼ cabbage or 1 Romaine lettuce, shredded
2 eggs, boiled & chopped
4 Tbsp. chickpea flour (besan), toasted
2 Tbsp. dried shrimp powder
1/2 cup deep-fried onions
1/2 cup deep-fried garlic
2 limes, cut in eighths

Directions:
  1. Boil 2 cups of water, remove from heat, add noodles and soak until cool. 
  2. Drain noodles and mix with soy sauce, fish sauce, vinegar, chili-garlic oil and tamarind juice and set aside to allow flavours to permeate.
  3. Combine all ingredients (except eggs) and mix thoroughly by hand.
  4. Garnish with chopped eggs and serve.



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