This is one of the more popular dishes from Burmese cuisine. Burmese cuisine originated from Burma (now known as Myanmar). It’s cuisine is characterized by extensive use of fish products (fish sauce, ngapi – fermented seafood). This culture’s food was highly influenced by Chinese, Indian and Thai.
- 125 g vermicelli
- 2 liters boiling water
- 600g chicken thighs, cut into pieces
- 2 tbsp fish sauce
- 1/4 cup chickpea flour
- 1/2 cup cold water
- 2 med onion, chopped
- 2 large garlic cloves, chopped
- 1 1/2 tsp fresh turmeric chopped
- 2 tsp fresh ginger, chopped
- 2 med cayenne chilies
- 330 ml coconut cream
- 2 tbsp peanut oil
- 4 cup chicken stock
- 2 liters boiling water to reheat noodles
- 1 red onion thinly sliced
- 1 cup deep fried onion
- 1 lime cut in wedge
- 1 cup cilantro leaves chopped
- 3 tbsp crushed dried chilies
- 2-3 hard boiled egg sliced
- extra fish sauce
- Put vermicelli & noodles in large bowl cover with boiling water to soften. Then pour boiling water again to cook. Once this is cooked, rinse and drain in cold water.
- Rub chicken with fish sauce, set aside. ( I like to marinade meat overnight)
- Dissolve chickpea flour in water
- In a food processor, blend 2 med onions, 2 large garlic cloves, 1 1/2 tsp fresh turmeric, 2 teaspoon fresh ginger, 2 medium cayenne chilies, 1/4 cup coconut cream >> Process these to paste
- Heat a pan with peanut oil, add past (#4) cook for 3 mins, add chicken and fry for another 5 mins. Add 2 cups chicken stock and bring to boil. Cook for 15 – 20 mins until sauce thickens.
- In another pot add 2 chicken stock and bring to boil. Add 1/4 cup chickpea flour. Once all this boils pour it into #5.
- When finish cooking, you can add as much noodle and garnish to your bowl as you want to taste.
ENJOY! This was very delicious!