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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":516,"pronunciation":544,"substitutions":545,"slug":558,"title":559,"shortTitle":560,"nativeName":561,"countrySlug":562,"region":563,"baseServings":564,"prepMinutes":466,"cookMinutes":565,"difficulty":566,"course":567,"diet":569,"mainIngredients":572,"images":573,"keywords":583,"publishedAt":588,"updatedAt":588,"authorSlug":589,"summary":590,"localeSlug":558,"alternates":591},[394,397,400,403,406],{"answer":395,"question":396},"The Burmese word thoke means a dish mixed by hand, not a cold leafy dish. Burmese cuisine has a whole family of thoke — tea leaf, ginger, green mango, tofu, noodle — and they are served at room temperature or warm. Salad is just the nearest English word, not a description of temperature.","Why is it called a salad if it is served warm?",{"answer":398,"question":399},"Thick rice noodles stick as they cool. Rinse them briefly after cooking, toss them with a spoonful of oil right away, and mix them while still warm. If they have already set into a block, dip them in hot water for 20 seconds to loosen before dressing.","My noodles clumped together. What went wrong?",{"answer":401,"question":402},"Yes, and that is how many Burmese households make it. Any thick chicken curry with a coconut or oil-separated base works, as long as you reduce it so it clings rather than pools. This is the practical origin of the dish.","Can I use leftover curry from another meal?",{"answer":404,"question":405},"It absorbs the loose curry liquid and turns it into a coating that sticks to each noodle, while adding a toasted, nutty flavor. Without it the curry slides to the bottom of the bowl and the dish reads as noodles in sauce rather than as thoke.","What does the chickpea powder actually do?",{"answer":407,"question":408},"Only as spicy as you make it. The curry base is mild, dominated by onion, turmeric and coconut, and heat comes from chile flakes added during mixing or at the table. Most versions sold in Mandalay are moderately mild by regional standards.","Is nan gyi thoke spicy?",[410,411,412,413,414,415],"Toast the chickpea flour in a dry pan until it turns a shade darker and smells nutty. Raw chickpea flour tastes chalky and will ruin the dressing.","Cut the noodles into 5–7 cm lengths before mixing. Long strands cannot be tossed by hand and end up unevenly dressed.","Dress the noodles warm, not hot and not cold — warm noodles absorb the curry, cold ones repel it and hot ones go mushy.","The curry should be thick enough to sit on a spoon. If it is soupy, reduce it further before it meets the noodles.","Add the lime last and taste immediately; the chickpea powder keeps absorbing liquid, so a dish that seems balanced dry will need more acid in five minutes.","Use your hands to mix if you can. A spoon leaves clumps of powder and pockets of undressed noodle.","🥗","Nan gyi thoke takes noodles as thick as a pencil, cuts them into short lengths, and tosses them by hand with a thick coconut-chicken curry, toasted chickpea flour, fried onion oil, chile and lime until every piece is coated. Nothing about it is cold or leafy despite the word salad — thoke simply means something mixed by hand, and Burmese cooking treats hand-mixing as its own category of dish. The result is chewy, dense and heavily savory, with the chickpea powder soaking up the curry and turning it into a clinging dressing rather than a sauce. It is the standard Mandalay breakfast and lunch, sold everywhere from tea shops to schoolyard stalls, and it eats like a meal that has already decided it is not sharing a plate with anything else.","Thoke is a whole family of Burmese dishes rather than a single recipe: tea leaves, green mango, ginger, tofu, noodles and rice can all be turned into thoke, and the technique is always the same — ingredients laid out separately, then mixed hard by hand in a wide bowl so that the fat, acid and dry powder distribute into every crevice. Burmese cooks are specific that fingers do this better than tongs, and street vendors mix in front of you with one hand while holding the bowl with the other.\n\nNan gyi thoke belongs to Mandalay in particular, the old royal capital in upper Myanmar, and it is the dish most associated with the city's breakfast culture. The thick noodles are the point: nan gyi are round and dense, closer to a Japanese udon in bite than to the thin vermicelli used in mohinga, and they need a heavy dressing to stand up to them. Traditionally they are sold fresh, cut into short lengths in the shop, and cooks judge quality by whether the noodle holds a springy chew rather than going soft.\n\nThe curry that dresses them is a proper Burmese chicken curry, cooked until the oil separates and then thinned with coconut milk, so nan gyi thoke is really two dishes stacked — many households make the curry for dinner and turn the leftovers into thoke the next morning. The finishing elements are non-negotiable at a stall: toasted chickpea powder for body, fried onion or shallot oil for aroma, chile flakes, a hard squeeze of lime, and a bowl of thin clear broth on the side to drink between mouthfuls, because the noodles are rich enough to need it.","Keep the curry and the noodles separate. The curry holds 4 days refrigerated and freezes for 2 months, improving on day two. Dressed noodles do not keep at all — the chickpea powder keeps absorbing and the dish turns stodgy within a couple of hours, so mix only what you will eat immediately. Toasted chickpea powder stores a month in a sealed jar.",[421,422,423,424],"Built on a real Burmese chicken curry rather than a thin sauce, which is what makes the dressing cling.","Explains the toasted chickpea powder step properly — it is the difference between a coated noodle and a wet one.","Designed as a leftover-friendly dish: make the curry once, eat it twice, exactly as households do.","Includes the side broth, which is part of how the dish is actually eaten in Mandalay.",[426,427,428],"Heavy pot for the curry","Wide mixing bowl","Dry skillet for toasting flour",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},30,74,6,1100,40,720,[437],"A small bowl of hot clear chicken broth to sip between mouthfuls, plus extra lime and chile flakes on the table.",[439,442,445],{"name":440,"description":441},"Nan gyi thoke with egg","A sliced hard-boiled or duck egg laid on top, which is standard at most Mandalay stalls and makes the bowl considerably more filling.",{"name":443,"description":444},"Fish version","Some shops dress the noodles with a fish curry instead of chicken, giving a sharper, more savory result.",{"name":446,"description":447},"Vegetarian thoke","Chickpeas or fried tofu replace the chicken and a coconut-tomato base replaces the curry, with soy sauce standing in for fish sauce.",[449,455,460,465,469,474,478,481,486,489,493,496,499,501,506,509,512],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},600,"chicken","boneless chicken thighs, in 3 cm pieces","g","For the curry",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},2,"onion","onions, roughly chopped","piece",{"qty":461,"ref":462,"name":463,"unit":464,"group":454},5,"garlic","garlic cloves","clove",{"qty":466,"ref":467,"name":468,"unit":453,"group":454},25,"ginger","ginger, peeled",{"qty":470,"ref":471,"name":472,"unit":473,"group":454},1,"turmeric","ground turmeric","tsp",{"qty":475,"ref":476,"name":477,"unit":473,"group":454},1.5,"paprika","sweet paprika",{"qty":461,"name":479,"unit":480,"group":454},"neutral oil","tbsp",{"qty":482,"ref":483,"name":484,"unit":485,"group":454},300,"coconut-milk","full-fat coconut milk","ml",{"qty":456,"ref":487,"name":488,"unit":480,"group":454},"fish-sauce","fish sauce",{"qty":450,"ref":490,"name":491,"unit":453,"group":492},"rice-noodles","thick round rice noodles, fresh","For the salad",{"qty":461,"ref":494,"name":495,"unit":480,"group":492},"chickpea-flour","chickpea flour, toasted until nutty",{"qty":456,"ref":497,"name":498,"unit":459,"group":492},"lime","limes, juiced, plus wedges to serve",{"qty":470,"ref":457,"name":500,"unit":459,"group":492},"small onion, sliced paper-thin",{"qty":502,"ref":503,"name":504,"unit":505,"group":492},0.5,"cilantro","cilantro, chopped","cup",{"qty":456,"ref":507,"name":508,"unit":459,"group":492,"optional":8},"eggs","eggs, hard-boiled and sliced",{"qty":470,"ref":510,"name":511,"unit":473,"group":492},"chili-flakes","chile flakes, or to taste",{"qty":450,"ref":513,"name":514,"unit":485,"group":515},"stock","clear chicken broth, hot","To serve",[517,520,523,528,531,534,537,541],{"text":518,"title":519,"timerSeconds":435},"Blend the onions, garlic and ginger to a coarse paste with a splash of water. Heat the oil in a heavy pot and fry the paste over medium heat for 12 minutes, stirring often, until it dries out, turns golden and the oil begins to pull away at the edges.","Make the curry paste",{"text":521,"title":522},"Add the turmeric and paprika and stir for a minute, until the paste stains a deep orange and smells toasted rather than raw. Add the chicken and turn it thoroughly in the paste until every piece is coated and opaque.","Bloom the spices",{"tip":524,"text":525,"title":526,"timerSeconds":527},"The floating oil is the classic Burmese sign that a curry is finished. Do not stir it back in — it becomes part of the dressing.","Pour in 200 ml water, cover, and simmer for 20 minutes. Uncover, add the coconut milk and fish sauce, and cook another 10–12 minutes at a gentle bubble until the sauce is thick enough to mound on a spoon and a slick of orange oil floats on top.","Braise until the oil rises",1200,{"text":529,"title":530},"Break the chicken pieces apart with the edge of a spoon so they shred into the sauce, then reduce a few minutes more if it looks at all soupy. The curry must cling, not pour.","Shred and reduce",{"text":532,"title":533,"timerSeconds":482},"While the curry cooks, stir the chickpea flour in a dry pan over medium heat for 4–5 minutes, until it darkens a shade and smells like roasted nuts. Tip it out onto a plate straight away so it stops cooking.","Toast the chickpea flour",{"text":535,"title":536},"Boil the thick rice noodles until springy but still firm at the center, drain, and rinse briefly under warm water. Toss with a spoonful of oil and cut into 5–7 cm lengths with scissors.","Cook and cut the noodles",{"tip":538,"text":539,"title":540},"Taste as you go. It should be savory, faintly sweet from the coconut, and sharp with lime.","Put the warm noodles in a wide bowl. Add the curry, most of the toasted chickpea flour, the lime juice, sliced onion and chile flakes, and mix hard with your hands for a full minute, until no dry powder is visible and every noodle carries an orange coating.","Mix by hand",{"text":542,"title":543},"Divide between bowls, scatter with cilantro, the last of the chickpea flour and the egg slices if using, and serve with lime wedges, extra chile and a small bowl of hot broth on the side.","Serve","nahn-JEE toke",[546,550,554],{"note":547,"swap":548,"original":549},"Udon has the right chew and thickness even though it is wheat. Avoid thin vermicelli, which collapses under the dressing.","Fresh udon noodles, or thick rice noodles from a Vietnamese grocer","Thick round rice noodles (nan gyi)",{"note":551,"swap":552,"original":553},"Rice flour gives similar body with less flavor; ground peanuts add richness and are used in some shops anyway.","Toasted rice flour, or finely ground roasted peanuts","Toasted chickpea powder",{"note":555,"swap":556,"original":557},"The aroma of alliums fried in oil is a Burmese signature; plain neutral oil works but the dish loses a layer.","Shop-bought fried shallots plus their oil, or plain oil warmed with a sliced shallot","Fried onion oil","nan-gyi-thoke","Nan Gyi Thoke (Burmese Thick Rice Noodle Salad)","Nan Gyi Thoke","နန်းကြီးသုပ်","myanmar","Mandalay",4,45,"medium",[568],"main",[570,571],"dairy-free","gluten-free",[451,490,483,494],[574,577,579,581],{"alt":575,"src":576},"Bowl of nan gyi thoke: thick rice noodles coated in orange chicken curry with egg slices and cilantro","\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero.jpg",{"alt":575,"src":578},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-16x9.jpg",{"alt":575,"src":580},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-4x3.jpg",{"alt":575,"src":582},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-1x1.jpg",[584,585,562,586,587],"nan gyi thoke","burmese noodle salad","mandalay breakfast","thick rice noodles","2026-08-20","dishroute-kitchen","Fat round rice noodles hand-tossed with coconut chicken curry, toasted chickpea powder, fried onion oil and lime — called a salad, eaten as a full Mandalay lunch.",{"en":592},"\u002Frecipe\u002Fnan-gyi-thoke",{"items":594,"total":667,"page":470,"limit":867,"hasMore":868},[595,628,660,694,723,733,757,785,815,839],{"slug":596,"title":597,"shortTitle":598,"nativeName":599,"countrySlug":562,"region":600,"baseServings":601,"prepMinutes":466,"cookMinutes":602,"difficulty":566,"course":603,"diet":606,"mainIngredients":609,"images":611,"keywords":621,"publishedAt":627,"updatedAt":627,"authorSlug":589},"balachaung","Balachaung (Burmese Dried Shrimp and Garlic Relish)","Balachaung","ငါးပိကြော်","Yangon and the Irrawaddy Delta",12,35,[604,605],"side","sauce",[570,571,607,608],"pescatarian","nut-free",[610,462,457,510],"dried-shrimp",[612,615,617,619],{"alt":613,"src":614},"A jar of Burmese balachaung, rust-coloured crisp dried shrimp with fried garlic and shallots under oil","\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero.jpg",{"alt":613,"src":616},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-16x9.jpg",{"alt":613,"src":618},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-4x3.jpg",{"alt":613,"src":620},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-1x1.jpg",[596,622,623,624,625,626],"burmese dried shrimp relish","ngapi","myanmar condiment","fried garlic relish","shrimp paste","2026-08-21",{"slug":629,"title":630,"shortTitle":631,"nativeName":632,"countrySlug":562,"region":633,"baseServings":432,"prepMinutes":430,"cookMinutes":634,"restMinutes":635,"difficulty":636,"course":637,"diet":638,"mainIngredients":640,"images":644,"keywords":654,"publishedAt":588,"updatedAt":588,"authorSlug":589},"burmese-danbauk","Danbauk (Burmese Chicken Biryani with Cashews)","Danbauk","ဒံပေါက်","Yangon",55,60,"hard",[568],[639,571],"halal-friendly",[451,641,642,643],"basmati-rice","yogurt","cashews",[645,648,650,652],{"alt":646,"src":647},"Plate of Burmese danbauk biryani with golden rice, chicken, cashews, raisins and fresh mint leaves","\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero.jpg",{"alt":646,"src":649},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-16x9.jpg",{"alt":646,"src":651},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-4x3.jpg",{"alt":646,"src":653},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-1x1.jpg",[655,656,562,657,658,659],"danbauk","burmese biryani","chicken biryani","basmati rice","yangon",{"slug":661,"title":662,"shortTitle":663,"nativeName":664,"countrySlug":562,"region":665,"baseServings":564,"prepMinutes":666,"cookMinutes":667,"difficulty":668,"course":669,"diet":672,"mainIngredients":673,"images":678,"keywords":688,"publishedAt":588,"updatedAt":588,"authorSlug":589},"lahpet-thoke","Lahpet Thoke (Burmese Fermented Tea Leaf Salad)","Lahpet Thoke","လက်ဖက်သုပ်","Shan State and nationwide",15,10,"easy",[670,671],"appetizer","snack",[570,571],[674,675,676,677],"peanuts","cabbage","tomato","sesame-seeds",[679,682,684,686],{"alt":680,"src":681},"Burmese tea leaf salad with dark pickled tea, peanuts, split peas, shredded cabbage and tomato in a bowl","\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero.jpg",{"alt":680,"src":683},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-16x9.jpg",{"alt":680,"src":685},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-4x3.jpg",{"alt":680,"src":687},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-1x1.jpg",[689,690,691,562,692,693],"lahpet thoke","tea leaf salad","burmese salad","fermented tea","laphet",{"slug":695,"title":696,"shortTitle":697,"nativeName":698,"countrySlug":562,"region":600,"baseServings":432,"prepMinutes":602,"cookMinutes":699,"difficulty":636,"course":700,"diet":703,"mainIngredients":704,"images":707,"keywords":717,"publishedAt":588,"updatedAt":588,"authorSlug":589},"mohinga","Mohinga (Burmese Catfish Rice Noodle Soup)","Mohinga","မုန့်ဟင်းခါး",70,[701,702],"soup","breakfast",[607,570],[705,490,706,494],"white-fish","lemongrass",[708,711,713,715],{"alt":709,"src":710},"Bowl of Burmese mohinga: thick golden catfish broth over rice vermicelli topped with egg, cilantro and lime","\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero.jpg",{"alt":709,"src":712},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-16x9.jpg",{"alt":709,"src":714},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-4x3.jpg",{"alt":709,"src":716},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-1x1.jpg",[695,718,719,720,721,722],"burmese","fish noodle soup","myanmar breakfast","rice noodles","catfish soup",{"slug":558,"title":559,"shortTitle":560,"nativeName":561,"countrySlug":562,"region":563,"baseServings":564,"prepMinutes":466,"cookMinutes":565,"difficulty":566,"course":724,"diet":725,"mainIngredients":726,"images":727,"keywords":732,"publishedAt":588,"updatedAt":588,"authorSlug":589},[568],[570,571],[451,490,483,494],[728,729,730,731],{"alt":575,"src":576},{"alt":575,"src":578},{"alt":575,"src":580},{"alt":575,"src":582},[584,585,562,586,587],{"slug":734,"title":735,"shortTitle":736,"nativeName":737,"countrySlug":562,"region":633,"baseServings":564,"prepMinutes":466,"cookMinutes":434,"difficulty":566,"course":738,"diet":739,"mainIngredients":740,"images":742,"keywords":752,"publishedAt":588,"updatedAt":588,"authorSlug":589},"ohn-no-khao-swe","Ohn No Khao Swè (Burmese Coconut Chicken Noodles)","Ohn No Khao Swè","အုန်းနို့ခေါက်ဆွဲ",[568,701],[570],[451,483,741,494],"egg-noodles",[743,746,748,750],{"alt":744,"src":745},"Bowl of Burmese coconut chicken noodles topped with crispy fried noodles, boiled egg and raw onion slices","\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero.jpg",{"alt":744,"src":747},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-16x9.jpg",{"alt":744,"src":749},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-4x3.jpg",{"alt":744,"src":751},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-1x1.jpg",[753,754,562,755,756],"ohn no khao swe","burmese coconut noodles","coconut chicken soup","khao swe",{"slug":758,"title":759,"shortTitle":760,"nativeName":761,"countrySlug":562,"region":633,"baseServings":564,"prepMinutes":762,"cookMinutes":430,"difficulty":668,"course":763,"diet":765,"mainIngredients":767,"images":770,"keywords":780,"publishedAt":588,"updatedAt":588,"authorSlug":589},"samusa-thoke","Samusa Thoke (Burmese Samosa Salad)","Samusa Thoke","စမူဆာသုပ်",20,[764,671],"street-food",[570,766],"vegetarian",[768,769,675,497],"potato","chickpeas",[771,774,776,778],{"alt":772,"src":773},"Burmese samosa salad: torn samosa pieces in yellow potato curry with cabbage, raw onion and mint","\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero.jpg",{"alt":772,"src":775},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-16x9.jpg",{"alt":772,"src":777},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-4x3.jpg",{"alt":772,"src":779},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-1x1.jpg",[781,782,783,562,784],"samusa thoke","samosa salad","burmese street food","yangon snack",{"slug":786,"title":787,"shortTitle":788,"nativeName":789,"countrySlug":562,"region":790,"baseServings":601,"prepMinutes":666,"cookMinutes":791,"restMinutes":430,"difficulty":566,"course":792,"diet":794,"mainIngredients":795,"images":798,"keywords":808,"publishedAt":627,"updatedAt":627,"authorSlug":589},"sanwin-makin","Sanwin Makin (Burmese Semolina and Coconut Cake)","Sanwin Makin","ဆနွင်းမကင်း","Yangon and Mandalay",50,[793,671],"dessert",[766,608],[796,483,797,507],"semolina","ghee",[799,802,804,806],{"alt":800,"src":801},"Diamond-cut slices of Burmese semolina coconut cake with a dark cracked top scattered with poppy seeds","\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero.jpg",{"alt":800,"src":803},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-16x9.jpg",{"alt":800,"src":805},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-4x3.jpg",{"alt":800,"src":807},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-1x1.jpg",[809,810,811,812,813,814],"sanwin makin","burmese semolina cake","shwegyi mont","myanmar dessert","coconut semolina cake","burmese mont",{"slug":816,"title":817,"shortTitle":818,"nativeName":819,"countrySlug":562,"region":820,"baseServings":564,"prepMinutes":762,"cookMinutes":602,"difficulty":566,"course":821,"diet":822,"mainIngredients":823,"images":824,"keywords":834,"publishedAt":588,"updatedAt":588,"authorSlug":589},"shan-noodles","Shan Khao Swè (Shan Rice Noodles with Tomato Chicken)","Shan Khao Swè","ရှမ်းခေါက်ဆွဲ","Shan State",[568],[570,571],[451,676,490,462],[825,828,830,832],{"alt":826,"src":827},"Shan noodles: flat rice noodles under tomato minced chicken sauce with pickled greens and peanuts on the side","\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero.jpg",{"alt":826,"src":829},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero-16x9.jpg",{"alt":826,"src":831},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero-4x3.jpg",{"alt":826,"src":833},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero-1x1.jpg",[835,836,837,562,838],"shan noodles","shan khao swe","burmese noodles","tomato chicken 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curry","wetha hnat","myanmar curry","pork belly","si pyan",24,false,1788563779958]