100 minutes
Immerse yourself in the flavors of Burma with this sumptuous Dawei-inspired dish. Silky egg noodles are generously topped with succulent pork slices bathed in a rich coconut sauce, creating a harmonious blend of textures and tastes. Served with a light, aromatic broth and a selection of fresh accompaniments, this meal is a celebration of traditional ingredients crafted for any time indulgence.
Pork Shoulder, chopped and sliced
0 lb
Pork Bones
0 lb
cups
Shallots, coarsely chopped, minced, and thinly sliced
to taste
Lemongrass, trimmed and smashed
stalks
tablespoons
teaspoons
Garlic, minced
tablespoons
Dried Red Chiles, soaked, drained, and minced
each
tablespoons
Shrimp Paste (Ngapi), dissolved in water
teaspoons
tablespoons
Coconut Milk, canned or fresh
cups
Black Pepper, finely ground
teaspoons
Salt, optional
to taste
Thin Egg Noodles
0 lb
Shallot Oil
tablespoons
Fried Egg Noodles
cups
Coriander Leaves And Stems, tender
cups
Limes, cut into wedges
each
Napa Cabbage, finely shredded
cups
Red Chile Oil, homemade or store-bought
cups
1. Broth Creation
Combine pork shoulder, bones, water, shallots, and lemongrass in a large pot. Bring to a boil, skimming any foam. Add fish sauce, reduce heat, and simmer for 1 hour. Strain to yield about 5 cups of broth. Set aside.
2. Sauce Seasoning
In a bowl, coat pork slices with turmeric and fish sauce. Set aside. Mash minced shallots into a paste. Repeat with garlic and chiles.
3. Sauce Simmering
Warm peanut oil in a wok over medium heat. Sauté shallot paste until softened. Stir in garlic, chiles, and shrimp paste mixture; cook for 1 minute. Add pork; cook until browned. Combine chickpea flour with water; stir into pork. Pour in coconut milk and season with black pepper; simmer for 5-10 minutes. Adjust flavor with fish sauce or salt.
4. Noodle Toss
Boil egg noodles until tender; drain. Toss with shallot oil in a large bowl.
5. Assembly
Place noodles in individual bowls. Smother with pork coconut sauce. Garnish with fried noodles, coriander, and lime juice. Serve broth in separate bowls. Offer other accompaniments for personalization.
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