Laksa King

Food for Thought: Nan Gyi Thoke

By: Calvin Kaung Kyaw San, SFU student Burma is home to an impressive collection of mouth-watering (and often lip-burning) salads called athoke in Burmese, which translates to “mixed.” Athokes can be paired with rice, consumed as standalone dishes, or even as dessert. Athoke was almost always present in my daily meals growing up, with ingredients ranging from pickled tea leaves and mangos to seafood and samosas.  Among this vast catalogue of athokes is Nan Gyi Thoke, which I’ll never get tired of eating. The filling, thick-noodle salad draws a rich, nutty flavour from chickpea powder, a hearty aroma and golden…

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