The Story
Kyar Zan Kyaw (Burmese Fried Vermicelli) is a beloved street food favorite, often enjoyed alongside doke htoe for a true taste of Myanmar’s vibrant food culture. Made with tender vermicelli and a rich combination of savory sauces, this dish delivers a bold, well-balanced flavor. It’s commonly served at street stalls or elevated in restaurants with your choice of protein like chicken or pork. Perfectly paired with a cold drink, it’s a go-to comfort dish for both casual bites and late-night dining.
Instructions
- 1
Soak the vermicelli in water for at least one hour.
- 2
Cut the cabbage and carrot into thin strips.
- 3
Crush two garlic cloves and set them aside.
- 4
Cut the protein into moderate-sized pieces.
- 5
In a pan, sauté the cut protein with salt, pepper, and MSG until fully cooked, then set it aside.
- 6
In a bowl, mix 30 ml of sugar, sweet soy sauce, soy sauce, fish sauce, oyster sauce, and 1 tablespoon of MSG or chicken powder, then set the sauce mixture aside.
- 7
Heat 3 tablespoons of cooking oil in a large pan over medium heat.
- 8
Add the crushed garlic cloves to the hot oil and sauté until fragrant.
- 9
Add the cut vegetables to the pan and sauté until they begin to soften.
- 10
Stir in the cooked protein and mix well with the vegetables.
- 11
Drain the soaked vermicelli and add it to the pan, stirring to combine.
- 12
Pour the prepared sauce mixture over the vermicelli and stir well to coat.
- 13
Cook the mixture until the sauce is mostly absorbed and the water has evaporated.
- 14
Add 50 ml of water to the pan and continue cooking until the water has evaporated again.
- 15
Taste the vermicelli; if it is soft, it is done.
- 16
If the vermicelli is still hard, add more water and cook until it reaches the desired softness.
- 17
Garnish with Celery Leaves