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Description
Nan Gyi Thoke (Burmese: နန်းကြီးသုပ်‌, pronounced [náɰ̃d͡ʑíθoʊʔ‌]; also spelled nangyi thoke or nangyi dok) is a traditional Myanmar cuisine. It is an essential part of the popular breakfasts in Burmese Cuisine. It is a very common breakfast dish in Myanmar, and available as an "all-day breakfast" in many towns and cities but usually eaten as breakfast. The foundation of Nan Gyi Thoke consists of thick, rounded rice noodles known as “Nan Gyi”. These noodles are long and slightly chewy, similar in shape to fettuccine if the noodles are in flat shape but with a distinct rice flavor So, Nan Gyi Thoke is a thick rice noodle salad, mixed with chicken curry, toasted chickpea flour and chili oil.

Nan Gyi Thoke is mostly eaten with chicken broth soup as a supplementary. Since, the cuisine is a bit dry, most of the people prefer eating noodles salad with the soup. The soup consists of some chicken bones which are inedible and that are left peeling for the meat of nan Gyi Thoke (rice noodle salad).

“Among this vast catalogue of Myanmar Noodle Salad is Nan Gyi Thoke, which I’ll never get tired of eating. The filling, thick-noodle salad draws a rich, nutty flavor from chickpea powder, a hearty aroma and golden appearance from chicken curry oil, and tenderness from the round rice noodles.” By: Calvin Kaung Kyaw San, SFU student October 16, 2022(Food for Thought: Nan Gyi Thoke The hidden gem and epitome of Burmese cuisine)

Etymology
The salad is known by a number of different terms, including nan gyi thoke, nan gyi mont di, and is called Mandalay mont di in Yangon. Nan gyi (နန်းကြီး; lit. 'large thread') refers to the thick round rice noodles used in this salad.

History
The term Nan Gyi has its roots in the Burmese word for royalty, a fitting testimonial to the city of Mandalay, known for its royal palace and the second largest city in Myanmar. The rice noodle salad is said to be originated as a street food from Mandalay. “For breakfast in Mandalay, the first thing you have to try is Nan Gyi Thoke, a rice noodle dish.” By Issy D'Arcy Clark -November 19, 2018. Many people in Myanmar’s big cities and towns use it as a light lunch alternative as well.

Ingredients
Nan Gyi Thoke contains thick rice noodles, chicken curry, chili oil, boil egg, bean powder, onions, crispy noodles, eggs, fish cakes and lime or lemon.

Preparation
For the chicken curry, the best part to use should be the chicken breast. The chicken breasts are mixed thoroughly with salt and (turmeric) powder. Then put the chicken breasts into the pot to boil them with water. Boil the chicken with till all the water dries up. Then, take out the chicken breasts to cut them into slim long strips. To cook the curry, cut couple of (shallots) and garlic into small pieces and put aside. Next, pour oil into a pan with some turmeric powder. When the oil gets hot, put the pieces of the shallots and garlic to the pan together with little bit of (paprika) for color. Then, put the long strips of chicken into the pan to mix them together. After that, put a suitable amount of fish sauce and (MSG) and the chicken curry is finished. Then for the garnishments, boil the eggs and required to fry the crispy noodles and fish cakes. To make Nan Gyi Thoke salad, put a convenient amount of rice noodles on a plate. Then, pour some chicken curry on to the noodles together with bean powder. After that, mix all of them together and pour a teaspoon of chili oil for color. Finally, the dish is garnished with sliced onions, chilis, crispy noodles, slices of hard-boiled egg, fish cakes, and zested with lime or lemon. Most of the restaurants in Myanmar, serve Nan Gyi Thoke with chicken broth soup.

Varieties
There are different types of varieties depends on the region around Myanmar, mainly on the preferences of the culture on each different region and the ingredients that are available. The only main difference between them is the way how the salad (a thoke) is mixed with different ingredients but only using the same type of rice noodle. For example, like the dish call Meeshay is made with the same type of rice noodle but the other ingredients are almost all different. Some other varieties are the same ingredients but with different type of rice noodle. For example, Nan Pyar Thoke is exactly almost the same with Nan Gyi Thoke, where the only difference is the type of the rice noodle but with the same ingredients and also share the same steps on making Nan Gyi Thoke. The other type of varieties has both different type of rice noodle and ingredients. For example, Khauk Swe Thoke is another type of noodle salad. It contains different type of noodle with different ingredients from Nan Gyi Thoke.

Khauk swè thoke is a noodle salad cuisine popular in almost every part of Myanmar. It also has its own different type of varieties, but they are mainly based on wheat noodle salad. One of the main ingredients to this salad is to make a garlic oil by crushing a couple gloves of garlic with a knife and fried them in a low heat oil to cook. After having the garlic oil, you have to mix together with dried shrimp, shredded cabbage, carrots, fish sauce, lime and the noodles. Then, garnish with coriander on the top of the salad. Most people enjoy this salad by eating together with some fresh garlics, fresh chili and a simple cabbage soup.

Meeshay is a traditional dish which is from Eastern Myanmar, also known as Shan Pyae. It is made of rice noodles with a meat-based sauce (pork or chicken). The dish is originated in China and became specialty of the (Shan people). The dish contains rice noodles, crispy fried garlic, freshly chopped green onion, soya bean sauce, chili oil, (Mohnyin tjin) – a Shan ethnic’s pickles made of mustard leave and some other vegetables like carrots, radish, and some local greens. A clear chicken or pork broth is a part in the preparation of this dish.

Nan Pyar Thoke is one of a traditional dish from Myanmar and it is originated from (Mandalay). It is similar to Nan Gyi Thoke but using flat rice noodle instead of a normal rice noodle. It contains the same ingredients as Nan Gyi Thoke which are chicken curry, chicken curry, chili oil, boil egg, bean powder, onions, crispy noodles, eggs, fish cakes and lime or lemon. The dish has almost the same taste except the texture of the flat rice noodles. The dish is also as popular in almost any tea shops and food stalls in Myanmar. It is mainly served for breakfast or brunch.