 A serving of laphet thoke (pickled tea leaf salad) before mixing. | |
| Course | Snack, Entree, Side dish |
|---|---|
| Place of origin | Myanmar |
| Associated cuisine | Burmese cuisine |
| Serving temperature | Cold or room temperature |
| Main ingredients | Various |
| Similar dishes | Thai salads, Vietnamese salads |
Burmese salads (Burmese: အသုပ်; transliterated athoke or athouk) are a diverse category of indigenous salads in Burmese cuisine. Burmese salads are made of cooked and raw ingredients that are mixed by hand to combine and balance a wide-ranging array of flavors and textures.[1] Burmese salads are eaten as standalone snacks, as side dishes paired with Burmese curries, and as entrees.[2] The most common or popular, the iconic laphet thoke (fermented tea leaf salad) is traditionally eaten as a palate cleanser at the end of a meal.[3]
- ^ Duguid, Naomi (2012-11-27). Burma: Rivers of Flavor. Random House of Canada. ISBN 978-0-307-36217-9.
- ^ Aye, MiMi (2019-06-13). Mandalay: Recipes and Tales from a Burmese Kitchen. Bloomsbury Publishing. ISBN 978-1-4729-5948-5.
- ^ Robert, Claudia Saw Lwin; Pe, Win; Hutton, Wendy (2014-02-04). The Food of Myanmar: Authentic Recipes from the Land of the Golden Pagodas. Tuttle Publishing. ISBN 978-1-4629-1368-8.