By Dina Begum
A spicy, sour and hot salad from the guys at the Soe Burmese stall, and the perfect side to their Shan-style black bean chicken.
First make the garlic and chilli dressing. Heat the oil in a pan and lightly fry the garlic until golden. Add a pinch of turmeric and a pinch of salt. Stir for 30 seconds and take the pan off the heat, the