About this Dish
Rice noodles in a light tomato and pork broth from Myanmar's Shan State.
History & Origin
A specialty of the Shan hill region bordering Thailand and China, this noodle dish is markedly lighter and less spiced than lowland Burmese cooking.
IngredientsServes 2
🍜Thin round rice noodles (fresh or dried), 300g
🥩Pork mince or thinly sliced pork shoulder, 250g
🍅Ripe tomatoes, 3 medium, roughly chopped
🧅Shallots, 4 small, thinly sliced
🧄Garlic cloves, 4, minced
🫙Fish sauce, 2 tablespoons
🫒Neutral oil (sunflower or vegetable), 3 tablespoons
🍗Chicken or pork stock, 750ml
🌿Fresh cilantro and spring onions, a handful each, roughly chopped
🌶️Dried chilli flakes, 1 teaspoon (plus extra to serve)
Method
1
Heat the oil in a wok or deep pan over medium heat and fry the shallots until soft and lightly golden, about 4 minutes. Add the garlic and stir for another minute until fragrant.2
Add the pork mince and cook, breaking it apart, until it changes colour all over. Season with 1 tablespoon of fish sauce and stir well.3
Add the chopped tomatoes and chilli flakes, then cook everything together for 8–10 minutes, stirring occasionally, until the tomatoes break down and the oil starts to separate and turn reddish — this is the key step that builds the dish's flavour.4
Pour in the stock, bring to a gentle boil, then reduce to a simmer. Taste and adjust seasoning with the remaining fish sauce. Let the broth simmer for 10 minutes.5
If using dried rice noodles, soak them in warm water for 15 minutes then drain. Cook the noodles in a separate pot of boiling water for 2–3 minutes until just tender, then drain and rinse with cold water to stop sticking.6
Divide the noodles into bowls and ladle the hot pork and tomato broth generously over the top. Make sure each bowl gets plenty of the pork and tomato mixture.7
Top with fresh cilantro and spring onions, and serve with extra chilli flakes and fish sauce on the side so everyone can adjust to their own taste.User Reviews
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