Nan Gyi Thoke: A Twist to Familiar Flavors

This udon dish mixed with chicken curry is the perfect combination of Chinese and Indian cuisine, yet the ingredients and textures unique to Burma add a flavorful twist to the dish. Fried shallots sprinkled on top give the noodles a sweet crunch, similar in taste to the Chinese dried pork I eat at home but different in its crispy texture. The dish is created by mixing the fried shallots, cilantro, noodles, and chicken in a large bowl, similar to salad-making. This process is a time for family to gather together, where some are tasked to mix udon and others are responsible for plating the toppings, reflecting the strong familial community of many Asian cultures. Burmese cuisine often emphasizes savory and spicy flavors, so the chili oil dripped onto the noodles was the perfect finale for this delicious dish.