About the Dish
Burmese Thami Letto is a lively and flavourful rice and noodle salad, a street food staple in Burma that’s as colourful as it is delicious. This dish combines a medley of textures, vibrant colours, and bold flavours, making it perfect for gatherings or as a crowd-pleasing family meal. With its balance of savoury, tangy, and umami-packed ingredients, Thami Letto captures the heart of Burmese cuisine in every bite.

Ingredients

For the Base:

• 400g cooked rice, cooled
• 500g cooked spaghetti (boiled with a pinch of red food colouring, rinsed under cold water)
• 200g glass noodles (soaked in boiling water for 10 minutes and cut into short lengths)

Toppings and Garnishes:

• ½ cup roasted peanuts, roughly crushed
• 6 tbsp roasted gram flour (besan)
• 1 cup chopped canned boiled potatoes (or fresh, boiled and diced)
• 20 garlic cloves, thinly sliced and fried (store-bought fried garlic can be used)
• 3 onions, thinly sliced and fried (store-bought crispy onions work too)
• 1 tbsp MSG powder (optional)
• 6 tbsp fish gravy (omit for vegetarian option)
• 300g bean sprouts
• 1 tbsp table salt (adjust to taste)
• 5 tbsp tamarind liquid (prepared by soaking tamarind paste in boiling water and straining)
• 2 raw onions, thinly sliced
• 1 cup cabbage, sliced thinly
• 1 cup coriander, chopped (reserve some for garnish)
• 1 cup spring onions, chopped (reserve some for garnish)
• 1 tbsp roasted chilli flakes (adjust to taste)
• 4 tbsp chilli oil

For Garnish:

• Juice of 1 lemon
• Extra chilli oil, for drizzling
• Crushed fried filo pastry or crispy bits for crunch
• Boiled eggs, seared in Kashmiri chilli oil

Instructions

1. Prepare the Base:
   • In a large tray, add the cooled cooked rice. Pour over 4 tablespoons of chilli oil (made by heating ¼ cup of oil with 4 tablespoons of Kashmiri chilli powder) and mix until the rice is evenly coated.
   • Add the cooked spaghetti and glass noodles, mixing gently to combine and maintain the fluffy texture.
2. Add the Toppings:
   • Incorporate the roasted peanuts, roasted gram flour, chopped boiled potatoes, fried garlic, and fried onions. Mix lightly to distribute these ingredients evenly.
3. Season the Salad:
   • Add MSG powder, fish gravy, bean sprouts, and salt. Follow with the tamarind liquid for tanginess and the sliced raw onions for crunch.
   • Stir in the cabbage, chopped coriander, and chopped spring onions, reserving a portion of each for garnishing later.
4. Spice It Up:
   • Sprinkle in roasted chilli flakes and drizzle 4 tablespoons of chilli oil over the mixture. Gently fold everything together, ensuring even distribution without crushing the ingredients.
5. Finishing Touches:
   • Squeeze the juice of one lemon over the salad for brightness. Garnish with extra chilli oil, crushed filo pastry or crispy bits, and the reserved fresh greens.
   • Add boiled eggs seared in Kashmiri chilli oil for a vibrant finishing touch.