The Story
Originally from the Shan State of Myanmar, this comforting noodle dish has become loved nationwide for its bold flavors, warming broth, and fragrant spices. Every region and family adds their own touch, making it a popular everyday meal across the country.
Instructions
- 1
Soak the rice stick noodles in water for at least 2 hours.
- 2
Chop the chicken meat into small pieces and season it with 1 tablespoon of turmeric powder, salt, MSG, and pepper.
- 3
Cut the tomatoes into pieces and set them aside.
- 4
In a pan, heat 90 ml of oil over medium heat.
- 5
Add the seasoned chicken to the pan and cook until the water has evaporated.
- 6
Add the chopped tomatoes, 4 tablespoons of paprika, and 90 ml of soy sauce to the pan.
- 7
Cook the mixture until the oil begins to separate from the chicken and tomatoes, then set it aside.
- 8
In a large bowl, add the chicken bones and enough water to cover them.
- 9
Season the water with salt, pepper, and fish sauce, then add ginger and garlic.
- 10
Bring the mixture to a boil and let it cook for 1 and a half hours.
- 11
After cooking, add the base of green onion to the broth and adjust the taste to your preference.
- 12
In another pot, heat 90 ml of oil over medium heat.
- 13
In a bowl, add roasted chili and 4 tablespoons of the hot oil, then set it aside.
- 14
In a separate bowl, combine star anise powder and black cardamom powder with 4 tablespoons of hot oil and mix well (this step is optional).
- 15
In the remaining hot oil, add ½ tablespoon of turmeric powder, sesame seeds, and minced garlic to create garlic sesame oil.
- 16
Finely chop the green onion and wash the bok choy or snow pea leaves thoroughly.
- 17
When all ingredients are prepared, bring a large pot of water to a boil.
- 18
Add a handful of noodles for one serving to the boiling water and cook for 1 minute.
- 19
Add the vegetables to the pot for the last 30 seconds, then remove the noodles and vegetables and transfer them to a bowl.
- 20
In the bowl, add 2 tablespoons of chicken curry, 1 tablespoon of soybean paste, 1 tablespoon of Maggi Asian seasoning, and 1 teaspoon of garlic oil and star anise powder and black cardamom powder oil , garnish with green onion and black pepper, and add 1 tablespoon of chicken broth.
- 21
Serve the dish hot and mix well before eating.