Highland Noodle Stall · Shan Noodles
Shan Khauk Swe
Photo: 咽頭べさ / Wikimedia Commons · CC BY-SA 4.0
The same bowl comes two ways at any given stall, dry or in broth, and regulars order by specifying which version they want rather than treating them as separate dishes.
Flat rice noodles are tossed with chili-oil-marinated chicken or pork and topped with pickled mustard greens, crushed roasted peanuts and a squeeze of lime, or ladled into a light tomato-based broth for the soup version. Stalls across Shan State's hill towns keep both versions going from breakfast onward.
Why it's made this way: Shan State's noodle culture reflects its position along old caravan routes linking Myanmar to Yunnan and northern Thailand, and the dish is the state's most widely exported culinary calling card, turning up on menus from Yangon to well beyond Myanmar's borders.
More from Myanmar
Part of World of Street Food — 3248 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.