Mandalay Soup Stall · Glass Noodle Broth
Kyar Zan Hin
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The noodles are made from mung bean starch rather than rice or wheat, which is why they turn glassy and almost transparent instead of opaque white once cooked.
Glass noodles are simmered in a light chicken broth with wood-ear mushrooms and shredded chicken, finished with fried garlic, coriander and a squeeze of lime. Mandalay's soup stalls serve it as a lighter counterpart to the city's richer noodle dishes.
Why it's made this way: The soup reflects Mandalay's role as the hub of Upper Myanmar's Bamar heartland cooking, where a clear broth built around a single humble starch became an everyday alternative to heavier oil- and coconut-based dishes.
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Part of World of Street Food — 3248 dishes from 118 countries.
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