Let Thoke Sone

Ingredients

• pressed beancurd cakes

  soaked
  300 g
• fresh egg noodles

  blanched
  200 g
• cucumber

  peeled and shredded
  160 g
• green papaya

  shredded
  150 g
• transparent vermicelli

  soaked 2 minutes. and boiled 3 minutes.
  80 g
• bean sprout

  blanched
  80 g
• cooked rice
  75 g
• cabbage

  shredded
  20 g
• oil for deep-frying
  60 ml
• small potatoes

  peeled and cubed
  4 pieces
• large red chile

  finely chopped
  1 piece
• medium tomato

  peeled and chopped
  1 piece
• dried shrimps

  soaked and blended to powdery fluff
  4 tablespoons
• roasted pea flour
  4 tablespoons
• fish sauce
  4 tablespoons
• tamarind pulp

  soaked in 125 ml water
  2 tablespoons
• chile flakes
  2 tablespoons
• peanut oil
  2 tablespoons
• sugar syrup
  1 teaspoon
• garlic

  finely sliced
  12 cloves
• vird's-eye chile
  3 pieces
• medium Onion

  finely sliced
  1 piece
• coriander leaves
  1/2 cup