Entree: Myanmar – Bamar Central Myanmar – ရှမ်းခေါက်ဆွဲ ➤ Shan Khao Swe (Shan rice noodles)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 22 min

Total 37 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 oz (225 g) dried rice noodles (flat or medium-thin)
- 1 lb (454 g) ground pork
- 6 cups (1.4 L) chicken stock or water with bouillon
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) peanut oil or neutral oil for finishing
- 4 cloves garlic, minced (about 1 tbsp (15 g))
- 2 shallots, finely sliced (about 3 oz (85 g))
- 1 tsp (2 g) turmeric powder
- 2 medium tomatoes, chopped, approx. 8 oz (225 g)
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (4 g) palm sugar or brown sugar
- 1 cup (140 g) shredded cabbage or thinly sliced napa cabbage
- 1/2 cup (60 g) sliced scallions
- 1/4 cup (15 g) cilantro leaves
- 1/4 cup (30 g) roasted peanuts, coarsely crushed
- 2 tbsp (30 ml) fried garlic or shallot oil (crispy bits and oil)
- Chili oil or chili flakes, to taste
- Pickled mustard greens or pickled Chinese greens, chopped (optional)
- Lime wedges

Show original ingredient measurements

- 8 oz (225 g) dried rice noodles (flat or medium-thin)
- 1 lb (454 g) ground pork
- 6 cups (1.4 L) chicken stock or water with bouillon
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) peanut oil or neutral oil for finishing
- 4 cloves garlic, minced (about 1 tbsp / 15 g)
- 2 shallots, finely sliced (about 3 oz / 85 g)
- 1 tsp (2 g) turmeric powder
- 2 medium tomatoes, chopped, approx. 8 oz (225 g)
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (4 g) palm sugar or brown sugar
- 1 cup (140 g) shredded cabbage or thinly sliced napa cabbage
- 1/2 cup (60 g) sliced scallions
- 1/4 cup (15 g) cilantro leaves
- 1/4 cup (30 g) roasted peanuts, coarsely crushed
- 2 tbsp (30 ml) fried garlic or shallot oil (crispy bits and oil)
- Chili oil or chili flakes, to taste
- Pickled mustard greens or pickled Chinese greens, chopped (optional)
- Lime wedges

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Soak or briefly boil the rice noodles according to package directions until just tender; drain, rinse with cold water, and set aside.
2. Heat 2 tbsp (30 ml) vegetable oil in a large saucepan over medium heat. Add minced garlic and sliced shallots and sauté until fragrant and translucent, about 2–3 minutes.
3. Add the ground pork and turmeric powder. Break the pork apart and cook until browned and crumbly, 6–8 minutes.
4. Stir in the chopped tomatoes and cook until they soften and start to break down, about 4 minutes.
5. Pour in the chicken stock, soy sauce, fish sauce, and sugar. Bring to a gentle simmer and cook 10–12 minutes to meld flavors; skim any excess fat if desired. Adjust seasoning with additional fish sauce or a pinch of salt.
6. In the last 2 minutes of simmering, add shredded cabbage to the broth to soften slightly while retaining some bite.
7. To serve, divide the drained noodles among bowls. Ladle the hot broth with pork and vegetables over the noodles, ensuring each bowl gets a good amount of pork and tomato.
8. Drizzle a little peanut or neutral oil (1 tsp (5 ml)) and fried garlic or shallot oil over each bowl. Top with scallions, cilantro, crushed peanuts, and pickled mustard greens if using.
9. Serve immediately with lime wedges and chili oil or flakes on the side for diners to adjust heat and acidity.

1. Soak or briefly boil the rice noodles according to package directions until just tender; drain, rinse with cold water, and set aside.
2. Heat 2 tbsp (30 ml) vegetable oil in a large saucepan over medium heat. Add minced garlic and sliced shallots and sauté until fragrant and translucent, about 2–3 minutes.
3. Add the ground pork and turmeric powder. Break the pork apart and cook until browned and crumbly, 6–8 minutes.
4. Stir in the chopped tomatoes and cook until they soften and start to break down, about 4 minutes.
5. Pour in the chicken stock, soy sauce, fish sauce, and sugar. Bring to a gentle simmer and cook 10–12 minutes to meld flavors; skim any excess fat if desired. Adjust seasoning with additional fish sauce or a pinch of salt.
6. In the last 2 minutes of simmering, add shredded cabbage to the broth to soften slightly while retaining some bite.
7. To serve, divide the drained noodles among bowls. Ladle the hot broth with pork and vegetables over the noodles, ensuring each bowl gets a good amount of pork and tomato.
8. Drizzle a little peanut or neutral oil (1 tsp / 5 ml) and fried garlic or shallot oil over each bowl. Top with scallions, cilantro, crushed peanuts, and pickled mustard greens if using.
9. Serve immediately with lime wedges and chili oil or flakes on the side for diners to adjust heat and acidity.