Burmese pork offal skewers facts for kids
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| Alternative names | Wet tha dok htoe |
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| Place of origin | Myanmar |
| Created by | Sino-Burmese people |
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| Similar dishes | Kway chap, Sekba, Phá lấu, Lou mei |
Burmese pork offal skewers are a popular street food from Myanmar. They are also known as wet tha dok htoe (Burmese: ဝက်သားတုတ်ထိုး), which means "pork on a skewer." This tasty dish features different parts of pork, cooked slowly in a light soy sauce. People often enjoy these skewers with a yummy garlic and chili sauce. It's a bit like other braised meat dishes you might find in places like Indonesia or Malaysia.
What are Pork Offal Skewers?
Pork offal skewers are a unique and flavorful snack. They are made from various parts of the pig. These include parts like the ears, skin, tongue, and even internal organs. Things like the liver, heart, and kidneys are used. All these parts are carefully prepared.
How are They Made?
First, the pork pieces are cooked thoroughly in a big pot. This usually happens over a charcoal stove. After cooking, they are simmered in a special broth. This broth gives the skewers their amazing flavor.
The broth is made with light soy sauce. It also includes sugarcane, which adds a touch of sweetness. Other ingredients like five-spice powder, bay leaf, and ginger are added. You might also find oyster sauce and fresh herbs. These herbs can include lemongrass, mint, coriander, and basil. All these ingredients create a rich and savory liquid.
Where Can You Find Them?
This delicious street food first became popular in Yangon Chinatown. Today, you can find wet tha dok htoe almost everywhere in Yangon. It's a very common sight on the streets. The earliest mention of these skewers was in a cartoon from 1941. This shows how long they have been a part of Burmese culture.
Traditionally, vendors sell the skewers one by one. They often set up stalls where people can gather. Customers sit around the stall and enjoy their skewers. It's a fun way to try local food and experience the street life in Myanmar.
