作法
- 所有食材分堆放在大碗中：米粉置中央，周圍堆青木瓜、紅蘿蔔、豆芽、馬鈴薯、炸豌豆瓣、花生、芝麻與酥蒜。
- 在最上方淋萊姆汁、魚露、羅望子醬與辣椒油。
- 加辣椒、香菜、薄荷與青蔥。
- 用手把所有食材拌勻（這就是「一把抓」沙拉名字的由來）。揉拌動作能釋放炸料的油脂並讓醬汁融合。
- 試味——應酸鹹辣分明，每一口都有酥脆。視情況補萊姆或魚露。
- 室溫立即享用。Lethok sone 必須當小時內吃完，否則米粉與豆芽會變軟。
Common questions
Can 緬甸一把抓沙拉 be made ahead?
緬甸一把抓沙拉 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 10 minutes.
Is 緬甸一把抓沙拉 spicy?
緬甸一把抓沙拉 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 緬甸一把抓沙拉 vegetarian or gluten-free?
緬甸一把抓沙拉 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 緬甸一把抓沙拉 to make at home?
緬甸一把抓沙拉 is approachable for a home cook with basic stove skills — total time about 25 minutes, no special technique required.
Can 緬甸一把抓沙拉 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Lethok sone 是仰光的街頭沙拉——攤販會在大鋁碗中當著客人面用手拌好。「一把抓」（lethok）既指拌法也指份量——一份就是一把，有時用報紙包起來邊走邊吃。現代版本會加蝦、雞或牛，純素版才是經典。整道菜徹底緬甸：鷹嘴豆與花生的厚實、萊姆與羅望子的尖銳、辣椒油的辣勁，全是緬甸標誌。
