The full assembly of laphet thoke (Entry ND-14 introduced) — the Burmese tea leaf salad in its complete restaurant and home format, including all components, their individual preparation, and the critical balance of textures and flavours in the assembled dish.
Decisive moment: The individual crisping of the fried garlic and broad beans — both must be completely, uniformly crisp. Any soft spots in the fried garlic or broad beans will become noticeably soggy within 30 minutes of being mixed with the acidulated tea leaves. Make all crispy elements as close to service as possible.
Naomi Duguid & Jeffrey Alford, *Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia* (2000); Naomi Duguid, *Burma: Rivers of Flavor* (2012)