Entree: Myanmar – Shan State Cuisine – ရှမ်းခေါက်ဆွဲ ➤ Shan khauk swè (Shan-style rice noodle bowl with a light savory tomato-garlic broth, seasoned pork, and pickled greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 10 oz (284 g) fresh flat rice noodles (kauk swè) or 8 oz (225 g) dried rice noodles rehydrated
- 1 lb (454 g) ground pork
- 3 tbsp (45 ml) vegetable oil
- 4 cloves (about 12 g) garlic, minced
- 2 small (about 100 g) shallots, thinly sliced
- 3 medium (approx. 12 oz / 340 g) ripe tomatoes, roughly chopped
- 4 cups (960 ml) chicken or pork stock
- 1 tsp (5 g) ground turmeric
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (4 g) sugar
- 1 cup (150 g) pickled mustard greens (sliced), plus extra for serving
- 1/4 cup (60 ml) fried/crispy garlic or fried shallots (optional)
- 1/4 cup (30 g) roasted peanuts, crushed
- 3 green onions (approx. 45 g), thinly sliced
- 1/4 cup (8 g) cilantro, chopped
- 2 tbsp (30 ml) chili oil or chili crisp, or to taste
- Lime wedges for serving
- Salt to taste

Instructions

1. Prepare noodles according to package directions: if fresh, separate and briefly blanch in boiling water until tender; if dried, soak or boil until al dente, drain and set aside.
2. Heat oil in a large skillet or medium saucepan over medium heat. Add minced garlic and sliced shallots and cook until fragrant and translucent, about 2–3 minutes.
3. Add ground pork and turmeric; break up the meat and cook until no longer pink and starting to brown, about 5–7 minutes.
4. Stir in chopped tomatoes and cook until they soften and begin to release juices, about 5 minutes.
5. Pour in stock, fish sauce, soy sauce, and sugar. Bring to a simmer, reduce heat, and cook gently 10–15 minutes to develop a light broth and meld flavors. Taste and adjust salt, fish sauce, or sugar as needed.
6. While broth simmers, briefly rinse and squeeze excess liquid from pickled mustard greens if very wet. Warm them briefly in a small pan if you prefer them warm.
7. To serve, place a portion of noodles in each bowl. Top with a generous spoonful of pickled mustard greens, then ladle the hot pork-tomato broth over the noodles.
8. Garnish with crushed peanuts, fried garlic or shallots, sliced green onions, chopped cilantro, and a drizzle of chili oil. Serve immediately with lime wedges on the side.
9. Leftover broth and meat keep refrigerated for 2–3 days; reheat gently and add more stock if reduced.