Burmese salads
Category of dishes in Burmese cuisine / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Burmese salads?
Summarize this article for a 10 year old
SHOW ALL QUESTIONS
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 iconic laphet thoke (fermented tea leaf salad) is traditionally eaten as a palate cleanser at the end of a meal.[3]
Quick Facts Course, Place of origin ...
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 |
Close
This article contains Burmese script. Without proper rendering support, you may see question marks, boxes, or other symbols instead of Burmese script.