Meeshay, a flavorful noodle dish from Myanmar’s Shan State, is a beloved street food featuring rice noodles topped with a savory pork sauce, often garnished with peanuts, sesame seeds, and fresh herbs. This dish, which can be served dry or as a soup, showcases the bold flavors of Burmese cuisine with its blend of garlic, ginger, and soy sauce, reflecting Chinese and Thai influences. Popular in Mandalay and Taunggyi, Meeshay is perfect for a hearty meal. Follow this detailed step-by-step recipe to create an authentic Meeshay at home, capturing the essence of Myanmar’s vibrant culinary heritage.
Ingredients (Serves 4-6)
For the Pork Sauce:
- 1 lb (450g) ground pork (or finely chopped pork shoulder)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 2 tablespoons peanut oil
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon rice wine (or dry sherry)
- 1 teaspoon sugar
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon chili powder (optional, for heat)
- ½ cup water or chicken stock
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
For the Noodles and Garnishes:
- 12 oz (340g) rice noodles (medium thickness, similar to banh pho)
- ¼ cup roasted peanuts, crushed
- ¼ cup toasted sesame seeds
- ¼ cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- ¼ cup fried garlic (homemade or store-bought)
- 1 lime, cut into wedges
- 1 teaspoon chili oil or dried chili flakes (optional, for heat)
- 2 tablespoons soy sauce (optional, for extra seasoning)
Optional Soup Version:
- 4 cups chicken stock (if serving as a soup)
- 1 teaspoon fish sauce (for the broth)
Equipment Needed
- Large pot
- Medium skillet or wok
- Mortar and pestle or food processor
- Strainer or colander
- Measuring cups and spoons
- Skillet (for frying garlic, if making from scratch)
Step-by-Step Instructions
Step 1: Prepare the Aromatic Paste
In a mortar and pestle or food processor, blend the chopped onion, minced garlic, and minced ginger into a coarse paste. This aromatic base is essential for building the rich, savory flavor of the pork sauce in Meeshay, giving it a deep umami profile typical of Burmese cuisine.
Step 2: Cook the Pork Sauce
Heat 2 tablespoons peanut oil in a medium skillet or wok over medium heat. Add the aromatic paste, 1 teaspoon ground turmeric, 1 teaspoon paprika, and 1 teaspoon chili powder (if using). Sauté for 5-7 minutes, stirring occasionally, until the paste is fragrant and the onions soften. Add the ground pork, breaking it apart with a spoon, and cook for 8-10 minutes until browned and cooked through. Stir in 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon rice wine, and 1 teaspoon sugar. Add ½ cup water or chicken stock to create a sauce, and simmer for 5 minutes. Stir in the cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water) to thicken the sauce, cooking for an additional 2-3 minutes until glossy and slightly thickened. Remove from heat and set aside.
Step 3: Toast the Seeds and Nuts
In a dry skillet over medium heat, toast ¼ cup sesame seeds for 3-5 minutes, stirring constantly, until golden and fragrant. Remove and set aside. In the same skillet, toast ¼ cup roasted peanuts for 2-3 minutes to enhance their flavor, then crush them lightly with a mortar and pestle or in a plastic bag with a rolling pin. Toasting brings out the nutty flavors that complement the savory pork sauce.
Step 4: Cook the Noodles
Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions, typically 5-7 minutes, until al dente. Drain and rinse under cold water to stop the cooking process and prevent sticking. Toss the noodles with a teaspoon of peanut oil to keep them from clumping, then set aside. If serving as a soup, keep the noodles warm.
Step 5: Prepare the Garnishes
While the pork sauce simmers, prepare the garnishes. If making fried garlic, thinly slice 2 cloves of garlic and fry in hot peanut oil until golden and crisp, then drain on paper towels. Alternatively, use store-bought fried garlic. Chop fresh cilantro, slice green onions, and cut lime wedges for serving. These garnishes add freshness and crunch to balance the richness of the pork sauce.
Step 6: Optional Soup Base (If Serving as Soup)
If you prefer Meeshay as a soup, heat 4 cups of chicken stock in a pot over medium heat. Add 1 teaspoon fish sauce and adjust seasoning to taste. Keep the broth hot but not boiling, as it will be poured over the noodles just before serving.
Step 7: Assemble the Meeshay (Dry Version)
For the dry version, divide the cooked rice noodles into individual serving bowls. Spoon a generous amount of the pork sauce over the noodles, ensuring each portion is well-coated. Sprinkle with crushed peanuts, toasted sesame seeds, fried garlic, chopped cilantro, and sliced green onions. Add a drizzle of chili oil or a pinch of chili flakes for heat, if desired. Serve with lime wedges on the side for a tangy burst.
Step 8: Assemble the Meeshay (Soup Version, Optional)
For the soup version, place a portion of cooked rice noodles in each bowl. Ladle the hot chicken broth over the noodles, then top with the pork sauce. Garnish with crushed peanuts, toasted sesame seeds, fried garlic, chopped cilantro, and sliced green onions. Add chili oil or flakes for heat, if desired, and serve with lime wedges on the side.
Step 9: Serve and Customize
Serve Meeshay immediately, encouraging diners to squeeze lime juice over their bowl and mix in the garnishes to enhance the flavors. In Myanmar, Meeshay is often customized at the table, with each person adjusting the balance of tangy, spicy, and savory elements. Offer extra soy sauce or fish sauce on the side for added seasoning. Enjoy with a fork and spoon (or chopsticks for the noodles), savoring the mix of textures and flavors in each bite.
Tips for Success
- Sourcing Ingredients: Rice noodles and fish sauce are available at most supermarkets or Asian markets. Ground pork can be substituted with pork shoulder (finely chopped) or even ground chicken for a lighter option.
- Vegetarian Option: Replace pork with crumbled tofu or mushrooms and use vegetable stock with soy sauce instead of fish sauce for a plant-based version.
- Make Ahead: Prepare the pork sauce and garnishes a day in advance. Store the sauce in the fridge and reheat gently before serving. Cook noodles fresh for the best texture.
- Storage: Store leftover pork sauce in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of water if needed. Noodles and garnishes are best prepared fresh.
Why You’ll Love This Recipe
Meeshay is a delightful blend of savory, nutty, and fresh flavors, making it a standout in Myanmar’s culinary landscape. The rich pork sauce, paired with chewy rice noodles and crunchy garnishes, creates a balanced dish that’s both comforting and exciting. This recipe is straightforward, using accessible ingredients to deliver an authentic taste of Shan State. Whether you choose the dry or soup version, Meeshay is a versatile dish perfect for a cozy meal or a unique dining experience with friends.
