Noodle Salad from Myanmar with Fish Sauce and Roasted Pork

Let Thone Soke (Burmese Tossed Noodle Salad)

The publishers gave me permission to share the entire recipe.
Course Salad
Cuisine Myanmar
Author Claudia Saw Lwin Robert


  • 4 potatoes, peeled and cubed
  • 2 firm beancurd cakes, about 300 g/10 oz, soaked
  • 1/4 cup (60 ml) oil, for deep-frying
  • 1 finger-length red chilli, finely chopped
  • 85 g (1/2 cup) cooked rice
  • 200 g (7 oz) fresh egg noodles, blanched
  • 90 g (3 oz) transparent vermicelli, soaked 2 minutes and boiled for 3 minutes
  • 50 g (1 cup) shredded cabbage
  • 80 g (1 cup) beansprouts, blanched
  • 150 g (1 cup) shredded green papaya
  • 1 tomato, peeled and chopped
  • 160 g (1 cup) peeled and shredded cucumber


  • 2 tablespoons oil
  • 1 onion, finely sliced
  • 12 cloves garlic, finely sliced
  • 2 tablespoons chilli flakes
  • 2 tablespoons (125 ml) tamarind pulp soaked in ½ cup water
  • 3 bird’s-eye chillies, finely sliced
  • 1 teaspoon sugar syrup
  • 4 tablespoons dried shrimp, soaked and blended to a powdery fluff
  • 4 tablespoons roasted pea flour
  • 4 tablespoons fish sauce
  • 25 g (1/2 cup) chopped coriander (cilantro) leaves


  1. Boil the potatoes till done. 
  2. Drain the beancurd cakes and pat dry with paper towels. Slice each one in half then cut each half into 9 pieces to yield 36 cubes. Heat the oil, add the beancurd and deep-fry over medium-high heat for 5 minutes till golden on all sides. Remove with a slotted spoon and set aside. 
  3. Knead the chilli into the cooked rice to color it.
  4. Prepare the Garnishes by heating the oil in a pan and stir-fry the onion and garlic till crisp. Remove and set aside, retain the oil. 
  5. Stir-fry the chilli flakes by spooning the retained hot oil onto the chilli flakes in a separate bowl and set aside (if chilli flakes are placed directly into very hot oil, they will burn immediately). 
  6. Stir and strain the tamarind water, discard the solids. Add the bird’s-eye chillies and sugar syrup to the tamarind water and set aside.
  7. To serve, arrange all the main ingredients on a large plate. Place each of the Garnishes in individual bowls. Take a small handful of each item from the main ingredients. Then sprinkle on a little of each of the Garnishes and mix thoroughly by hand.