Restaurant Recipes

If you are a professional chef or restaurant owner and would like to share a recipe with us, please contact us!

August 18, 2010

Rainbow Salad (Lat Thut Song)

Burma Superstar, San Francisco (Bay Area), CA, USA

Visit Website

Cuisine: Burmese

The Bay Area's three Burma Superstar locations serve up an amazing variety of interesting and unique Burmese fare. We were lucky enough to visit the Oakland location on our last visit, and were blown away by the amazing flavors, crunchy salads, spicy noodle dishes and friendly service.

Burmese food is among the hardest of cuisines to find in the West and we were thrilled to find such an authentic representation of one of the world's more mysterious and little known fares. Make sure to try the fermented tea leaf salad and samusa soup, the house specialties (the leaves for the salad are imported from Burma), but the dish below, the Rainbow Salad, garners almost as much popularity with the restaurant's regulars. If you are a true fan of Asian cuisine, don't miss out on an eye-opening trip to Burma Superstar!

309 Clement Street, San Francisco, California, USA

4721 Telegraph Avenue, Oakland, California, USA

1345 Park Street, Alameda, California, USA

Browse Our Vegetarian Burmese Recipes

Rainbow Salad

Translation: Lat Thut Song

Vegetarian / Vegan: Vegan

The prep on this recipe takes quite a while; preparing all the individual ingredients is time consuming, but very much worth it. We suggest that you mix this salad with your hands (the Burmese name for this salad means "hand tossed") before serving.



1 cup green cabbage, julienned
1/2 green papaya (unripe), julienned
2 TB carrot julienned
1/4 cup tomato, diced
1/4 cup cilantro, chopped
1 medium onion, julienned (half to be left raw, half will be fried)
1/2 cup wheat vermicelli
1/2 cup rice vermicelli, dried
1/2 cup potato, diced
1/2 cup string beans, cut into 1" pieces
2 cups canola oil, plus 4 tsp., divided
1 TB split yellow chickpeas (chana dal), coarsely ground
1/2 cup firm tofu, diced
2 tsp red pepper flakes
4 large cloves garlic, sliced thinly


1/4 cup onion/garlic oil
3 tsp soy sauce
1/3 cup hot water
1 TB tamarind pulp
1 tsp sugar
1/3 tsp salt


Heat a pot of water to boiling and cook egg noodles until tender. Remove with tongs and place in ice bath to cool, drain, and set aside. Bring water back to a boil and cook rice vermicelli until tender. Remove from pot, cool in ice water and set aside. Heat water again and cook potatoes until tender, about 2-3 minutes, repeating process to drain and cool. Heat water a last time and blanch string beans for 30 seconds, drain and cool.

Heat oil in a deep pot until shimmering and add half of the sliced onion. Fry until golden brown and drain on paper towels. Fry garlic in the same oil until golden brown and place on paper towels. Reserve 1/4 cup of the garlic-onion oil for the dressing and keep the rest for another use.

Place tamarind water, 1/4 cup garlic-onion oil, soy sauce, salt, and sugar in a bowl and stir to combine.

Heat dry skillet and toast yellow bean powder until golden, about 1 minute. Remove and set aside. Heat 2 tsp. oil in a pan over medium heat and fry tofu until golden brown. Drain on paper towels. Add 2 more tsp. oil to the pan over medium heat and fry chili flakes for about 10 seconds, until fragrant. Drain on paper towels.

Now that you have prepared all ingredients, get a large bowl and mix all prepared and raw salad ingredients together. Drizzle over dressing as necessary and mix with your hands.

Prep Time: 45 minutes

Cooking Time: n/a

Servings: 4-6