Entree: Myanmar – Kachin & Northern Myanmar – မြောက် ရှမ်း ခေါက်ဆွဲ ➤ Myauk Shan khauk swè (Northern Shan-style rice noodles served in a light savory tomato and garlic pork sauce with pickles and fried garlic)

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 20 min

Cook 20 min

Total 40 min

Ingredients

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

- 12 oz (340 g) fresh thin rice noodles (or dried soaked per package instructions)
- 1 lb (454 g) ground pork
- 3 tbsp (45 ml) vegetable oil
- 6 cloves (about 5/8 oz (18 g)) garlic, minced
- 4 small shallots, sliced (about 3 1/2 oz (100 g))
- 2 cups (480 g) ripe tomatoes, chopped (or 1 can 14 oz (400 g) diced)
- 4 cups (960 ml) chicken stock or water
- 3 tbsp (45 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (5 g) ground turmeric or 1/2 tsp (1 g) turmeric powder (optional)
- 1 cup (150 g) chopped pickled mustard greens or pickled greens (achar)
- 1/2 cup (50 g) fried crispy garlic (thinly sliced and fried until golden)
- 1/3 cup (45 g) roasted peanuts, coarsely crushed
- 3 scallions, thinly sliced (about 1 9/16 oz (45 g))
- 1/2 cup (15 g) fresh cilantro leaves
- 2 tbsp (30 ml) chili oil or to taste
- Lime wedges for serving

Show original ingredient measurements

- 12 oz (340 g) fresh thin rice noodles (or dried soaked per package instructions)
- 1 lb (454 g) ground pork
- 3 tbsp (45 ml) vegetable oil
- 6 cloves (about 18 g) garlic, minced
- 4 small shallots, sliced (about 100 g)
- 2 cups (480 g) ripe tomatoes, chopped (or 1 can 14 oz/400 g diced)
- 4 cups (960 ml) chicken stock or water
- 3 tbsp (45 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (5 g) ground turmeric or 1/2 tsp (1 g) turmeric powder (optional)
- 1 cup (150 g) chopped pickled mustard greens or pickled greens (achar)
- 1/2 cup (50 g) fried crispy garlic (thinly sliced and fried until golden)
- 1/3 cup (45 g) roasted peanuts, coarsely crushed
- 3 scallions, thinly sliced (about 45 g)
- 1/2 cup (15 g) fresh cilantro leaves
- 2 tbsp (30 ml) chili oil or to taste
- Lime wedges for serving

Instructions

1. In a large pot heat 2 tbsp (30 ml) vegetable oil over medium heat. Add half the minced garlic and sliced shallots; cook, stirring, until soft and golden.
2. Add the ground pork and cook, breaking up, until browned and slightly caramelized, about 6–8 minutes.
3. Stir in the chopped tomatoes and cook until they soften and break down, about 6 minutes. Add fish sauce, soy sauce, palm sugar, and turmeric if using; simmer 2–3 minutes to meld flavors.
4. Pour in chicken stock and bring to a gentle simmer. Adjust seasoning with more fish sauce or salt as needed. Keep the sauce at a low simmer while you prepare noodles and garnishes, about 8–10 minutes so flavors concentrate.
5. Meanwhile, heat remaining 1 tbsp (15 ml) vegetable oil in a small pan and briefly fry remaining garlic until golden to make extra crispy garlic if desired. Drain on paper towels.
6. Prepare rice noodles according to package directions (briefly blanch in boiling water if fresh, or soak/boil if dried). Drain and divide among serving bowls.
7. Ladle the hot pork–tomato sauce over the noodles so the sauce just coats and pools beneath the noodles. Top each bowl with chopped pickled mustard greens, crushed peanuts, sliced scallions, cilantro, fried garlic, and a drizzle of chili oil.
8. Serve immediately with lime wedges to squeeze over each bowl and additional chili oil at the table.