Nan Gyi Thohk

Burmese love their "dry" noodle dishes that are actually noodle-based "salads" with broth served on the side. Perhaps, the tastiest and most ubiquitous is their favorite Nan Gyi Thohk.

This particular dish has thick, round rice noodles with chicken with thin slices of fish cake, charboiled bean sprouts and slices of hard-boiled egg. To finish things up, it is seasoned with a mixture of roasted chickpea flour, turmeric and chili oil that are then tossed by hand and served with sides of pickled greens and a bowl of broth.

How to Make Nan Gyi Thohke

Ingredients

150g chopped chicken breast or boiled one shredded it to small piece
1/2 head finely chopped onion
2 cloves crushed garlic
Little grated ginger
Little turmeric powder
1 teaspoon of chili pepper
3 tablespoons of oil
1 teaspoon of salt or more
200 ml (1cup) of water
300g of cooked round rice noodle or udon noodle
Garlic oil
Fish sauce
Chili powder
Chickpea powder (substitute with Kinako powder in Japan)
A handful of boiled bean sprouts
A handful of shredded cabbage
Sliced onion
Little coriander and spring onion
Lime or lemon

Directions

1. Heat the oil, add turmeric powder and then add onion and garlic. Stir it until becoming fragrant and add the chicken.

2. Add the chili powder, stir it for a while, and add water. Season with salt and simmer it in a low heat until the oil return.
3. Ingredients to mix salad.
4. Put a handful of noodle in a big bowl, add chicken gravy, one teaspoon of garlic oil, chickpea powder, fish sauce, chili powder or in oil, boiled bean sprout, shredded cabbage, chopped coriander and spring onion.
5. Squeeze some lime, mix well with hand and adjust the taste. (optional, just place them on the plate instead of mixing it with hand or chopstick)
6. Typically it should taste sour, spicy and a little salty. Top with boiled egg and crispy fritter if you like.