Burmese salads (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. Burmese salads are eaten as standalone snacks, as side dishes paired with Burmese curries, and as entrees.
Thayet chin thoke – fermented green mango salad with onions, green chilli, roasted peanuts, sesame and peanut oil
Lahpet thoke (လက်ဖက်သုပ်my) – a salad of pickled tea leaves with fried peas, peanuts and garlic, toasted sesame, fresh garlic, tomato, green chili, crushed dried shrimps, preserved ginger and dressed with peanut oil, fish sauce and lime
Gyin thoke (ချင်းသုပ် my) – a salad of pickled ginger with sesame seeds
Khauk swè thoke (ခေါက်ဆွဲသုပ်my) – wheat noodle salad with dried shrimps, shredded cabbage and carrots, dressed with fried peanut oil, fish sauce and lime
Let thoke son (လက်သုပ်စုံmy) – similar to htamin thoke with shredded green papaya, shredded carrot, ogonori sea moss and often wheat noodles
Nan gyi thoke (နန်းကြီးသုပ်my) or Mandalay mont di, thick rice noodle salad with chickpea flour, chicken, fish cake, onions, coriander, spring onions, crushed dried chilli, dressed with fried crispy onion oil, fish sauce and lime
Samusa thoke (စမူဆာသုပ်my) – samosa salad with onions, cabbage, fresh mint, potato curry, masala, chili powder, salt and lime
Kya zan thoke – glass vermicelli salad with boiled prawn julienne and mashed curried duck eggs and potatoes
