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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":520,"pronunciation":550,"substitutions":551,"slug":564,"title":565,"shortTitle":566,"nativeName":567,"countrySlug":568,"region":569,"baseServings":570,"prepMinutes":571,"cookMinutes":572,"difficulty":573,"course":574,"diet":576,"mainIngredients":579,"images":580,"keywords":590,"publishedAt":595,"updatedAt":595,"authorSlug":596,"summary":597,"localeSlug":564,"alternates":598},[394,397,400,403,406],{"answer":395,"question":396},"They use the same noodles and the same sauce. In the soupy version, hot clear broth is ladled into the bowl so you eat it with a spoon; in the dry version the sauce is tossed through the noodles with garlic oil and the broth is served in a separate cup to sip. Shan noodle shops will ask which one you want.","What is the difference between the soupy and dry versions?",{"answer":398,"question":399},"Any Chinese or Southeast Asian grocery sells them in jars or vacuum packs, often labelled as pickled mustard, suan cai or dua cai. Rinse and squeeze them before use if they taste very salty. Sauerkraut is a workable substitute for sourness and crunch.","Where do I find pickled mustard greens?",{"answer":401,"question":402},"The tomatoes were not cooked down long enough. Keep the pan at a steady simmer and stir until the mixture thickens and a rim of red-tinted oil separates around the edge. That usually takes 15 to 20 minutes with fresh tomatoes, less with canned.","Why is my sauce watery?",{"answer":404,"question":405},"Not usually in the pot. Shan cooking keeps heat low and background and puts chile flakes on the table, which is why the same bowl works for a family. Shan State food is generally sourer and lighter than Bamar lowland cooking rather than hotter.","Is Shan food spicy?",{"answer":407,"question":408},"Yes. Crumbled firm tofu or finely chopped mushrooms replace the chicken well, since the sauce carries most of the flavor. Use soy sauce instead of fish sauce and check that your pickled greens do not contain shrimp.","Can I make this vegetarian?",[410,411,412,413,414,415],"Mince the chicken coarsely yourself or ask the butcher to grind it once, not twice — fine mince turns pasty in the sauce.","Fry the garlic slowly in cold oil brought up to heat, not in already-hot oil; it browns evenly instead of burning at the edges.","Let the tomato sauce cook until the oil clearly separates and pools red at the sides. That is the doneness signal, not the clock.","Rinse fresh rice noodles under warm water and separate them with your fingers before they go in the bowl, or they arrive as one block.","For the dry version, toss the noodles with a spoonful of the garlic oil first so the sauce coats instead of sliding off.","Serve the pickles cold and the noodles hot. The temperature contrast is part of how the dish reads.","🍅","Shan khao swè is the noodle dish of Myanmar's eastern highlands: soft flat rice noodles topped with minced chicken cooked down with tomato, garlic and turmeric until the sauce is glossy and slightly sweet-sour. You order it one of two ways — with a ladle of clear broth poured over so it eats like a soup, or dry, with the sauce tossed straight through the noodles and a small bowl of broth on the side. The flavor is cleaner and more tomato-forward than most Burmese food, with garlic oil doing the heavy lifting and none of the coconut richness of the lowland noodle bowls. What lands it is the side plate: sour pickled mustard greens, crushed peanuts and chile, which turn a simple bowl into something with real contrast.","Shan State is Myanmar's largest state, a plateau of cool hills bordering China, Laos and Thailand, and its food is genuinely distinct from the Bamar cooking of the plains — less oil, more sourness, more fermented vegetables, and a preference for tomato where other regions reach for shrimp paste. The Shan are a Tai people, linguistically and culturally close to the Thai and Lao, and their kitchen sits in that overlap: you can taste connections to northern Thai food in the fermented greens and the way heat is kept low and background.\n\nShan noodles travelled. Migration from the hills to Yangon and Mandalay brought Shan noodle shops to every Burmese city, and today the dish is eaten far more widely than in Shan State alone — it is one of the few regional dishes that became genuinely national. Shops usually serve it alongside its sibling, tofu nway, a warm chickpea-flour porridge poured over the same noodles, and the two are often ordered together.\n\nThe details vary by shop and by town. Around Inle Lake the sauce is sometimes made with fish; in other places pork replaces chicken. The noodles may be thin and round or wide and flat, fresh or dried. The one constant is the tray of accompaniments — a dish of pickled mustard greens is not optional and is refilled for free, and a good Shan noodle shop is judged partly on the quality of its pickles. This version keeps the chicken sauce, gives the ratios for both the soupy and dry service, and tells you how to fake the pickles if you cannot find them.","The chicken and tomato sauce keeps 4 days refrigerated and freezes for 2 months — it actually improves overnight as the tomato mellows. Reheat with a splash of water to loosen. Noodles do not store once dressed; cook them fresh each time. Garlic oil keeps 2 weeks in a sealed jar at room temperature and is worth making in double batches.",[421,422,423,424],"Gives both the soupy and the dry service properly, instead of pretending they are the same dish.","Garlic oil is made separately and used twice, which is the trick that gives shop-made Shan noodles their aroma.","The chicken is marinated in tomato before cooking, the way Shan cooks do, so the sauce tastes of both from the start.","Includes a quick pickled mustard green substitute for cooks who cannot find the real jar.",[426,427,428],"Wide sauté pan or wok","Small saucepan for garlic oil","Colander",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},24,66,5,1150,34,610,[437],"A side dish of cold pickled mustard greens, crushed roasted peanuts, chile flakes and a small bowl of clear chicken broth.",[439,442,445],{"name":440,"description":441},"Shan khao swè thoke (dry)","The dry version: sauce tossed through the noodles with garlic oil, no broth in the bowl, and a small cup of clear soup drunk alongside. Common at lunch.",{"name":443,"description":444},"Fish sauce version","Around Inle Lake, freshwater fish is cooked into the tomato sauce instead of chicken, giving a softer, flakier topping.",{"name":446,"description":447},"Served with tofu nway","Shan shops often pair the noodles with tofu nway, a warm savory chickpea-flour porridge, ladled over the same noodles as a second bowl.",[449,455,459,464,467,472,475,479,482,488,491,495,500,503,507,511,515],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},500,"chicken","coarsely minced chicken thigh","g","For the sauce",{"qty":432,"ref":456,"name":457,"unit":458,"group":454},"tomato","ripe tomatoes, chopped","piece",{"qty":460,"ref":461,"name":462,"unit":463,"group":454},1,"tomato-paste","tomato paste","tbsp",{"qty":460,"ref":465,"name":466,"unit":458,"group":454},"onion","onion, finely chopped",{"qty":468,"ref":469,"name":470,"unit":471,"group":454},0.5,"turmeric","ground turmeric","tsp",{"qty":460,"ref":473,"name":474,"unit":471,"group":454},"paprika","sweet paprika",{"qty":476,"ref":477,"name":478,"unit":463,"group":454},2,"soy-sauce","light soy sauce",{"qty":460,"ref":480,"name":481,"unit":463,"group":454},"fish-sauce","fish sauce",{"qty":483,"ref":484,"name":485,"unit":486,"group":487},10,"garlic","garlic cloves, thinly sliced","clove","For the garlic oil",{"qty":489,"name":490,"unit":463,"group":487},6,"neutral oil",{"qty":450,"ref":492,"name":493,"unit":453,"group":494},"rice-noodles","fresh flat rice noodles","To serve",{"qty":496,"ref":497,"name":498,"unit":499,"group":494},600,"stock","clear chicken stock, hot","ml",{"qty":501,"name":502,"unit":453,"group":494},150,"pickled mustard greens, rinsed and chopped",{"qty":504,"ref":505,"name":506,"unit":453,"group":494},60,"peanuts","roasted peanuts, roughly crushed",{"qty":508,"ref":509,"name":510,"unit":458,"group":494},3,"scallions","scallions, sliced",{"qty":468,"ref":512,"name":513,"unit":514,"group":494},"cilantro","cilantro, chopped","cup",{"qty":516,"ref":517,"name":518,"unit":519,"group":494},null,"chili-flakes","chile flakes","to taste",[521,526,530,533,536,541,544,547],{"tip":522,"text":523,"title":524,"timerSeconds":525},"Starting from cold oil is what stops the thin edges of the garlic burning before the centers cook.","Put the sliced garlic and the oil together in a cold small saucepan and set it over medium-low heat. Let it come up slowly and fry for 6–8 minutes, until the slices are pale straw gold, then strain immediately — they keep browning off the heat. Reserve both oil and crisp garlic.","Make the garlic oil",420,{"text":527,"title":528,"timerSeconds":529},"Mix the minced chicken with the turmeric, paprika, soy sauce, fish sauce and half the chopped tomato. Leave it for 15 minutes at room temperature — the tomato acid loosens the mince so it breaks into soft crumbles rather than clumps.","Marinate the chicken",900,{"text":531,"title":532},"Heat 3 tablespoons of the garlic oil in a wide pan and cook the onion over medium heat for 6 minutes, until soft and translucent with no color. Add the tomato paste and fry for a minute until it darkens to brick red.","Start the sauce",{"text":534,"title":535},"Tip in the marinated chicken and break it up with a spatula. Cook for 5 minutes until no pink remains, then add the remaining tomatoes and 150 ml water.","Cook the chicken down",{"tip":537,"text":538,"title":539,"timerSeconds":540},"This oil separation is the doneness marker. Stop before it and the sauce tastes sharp and raw.","Simmer uncovered for 18–20 minutes, stirring occasionally, until the tomatoes collapse completely and a clear rim of red-orange oil pools around the edge of the pan. The sauce should mound softly on a spoon, not run off it.","Reduce until the oil separates",1200,{"text":542,"title":543},"Rinse the fresh rice noodles under warm water, separating the strands with your fingers, then blanch for 30 seconds in boiling water and drain well. Divide between four bowls.","Prepare the noodles",{"text":545,"title":546},"For the soupy version, spoon the sauce over the noodles and ladle hot stock into each bowl until it comes halfway up. For the dry version, toss the noodles with a spoonful of garlic oil and the sauce, and serve the stock in small cups alongside.","Serve soupy or dry",{"text":548,"title":549},"Scatter each bowl with the reserved crisp garlic, scallions and cilantro. Bring the pickled mustard greens, crushed peanuts and chile flakes to the table in separate dishes so everyone adds their own sourness, crunch and heat.","Top and finish","shahn KOW-sway",[552,556,560],{"note":553,"swap":554,"original":555},"Sauerkraut is closer in sourness; the quick cabbage pickle is milder but gives you the crunch and acid on short notice.","Sauerkraut squeezed dry, or thinly sliced cabbage tossed with rice vinegar, salt and sugar for 20 minutes","Pickled mustard greens",{"note":557,"swap":558,"original":559},"Pork is equally traditional and gives a richer sauce. Reduce the added oil by a tablespoon if you use it.","Minced pork","Minced chicken",{"note":561,"swap":562,"original":563},"Dried noodles need a minute less cooking than the packet suggests, since they finish softening in the hot sauce.","Dried flat rice noodles (pad thai width), soaked and boiled briefly","Fresh flat rice noodles","shan-noodles","Shan Khao Swè (Shan Rice Noodles with Tomato Chicken)","Shan Khao Swè","ရှမ်းခေါက်ဆွဲ","myanmar","Shan State",4,20,35,"medium",[575],"main",[577,578],"dairy-free","gluten-free",[451,456,492,484],[581,584,586,588],{"alt":582,"src":583},"Shan noodles: flat rice noodles under tomato minced chicken sauce with pickled greens and peanuts on the side","\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero.jpg",{"alt":582,"src":585},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero-16x9.jpg",{"alt":582,"src":587},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero-4x3.jpg",{"alt":582,"src":589},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero-1x1.jpg",[591,592,593,568,594],"shan noodles","shan khao swe","burmese noodles","tomato chicken noodles","2026-08-20","dishroute-kitchen","Flat rice noodles under a garlicky minced chicken and tomato sauce from Shan State, served soupy or dry with pickled mustard greens and crushed peanuts alongside.",{"en":599},"\u002Frecipe\u002Fshan-noodles",{"items":601,"total":483,"page":460,"limit":430,"hasMore":876},[602,635,667,698,728,754,779,807,838,848],{"slug":603,"title":604,"shortTitle":605,"nativeName":606,"countrySlug":568,"region":607,"baseServings":608,"prepMinutes":609,"cookMinutes":572,"difficulty":573,"course":610,"diet":613,"mainIngredients":616,"images":618,"keywords":628,"publishedAt":634,"updatedAt":634,"authorSlug":596},"balachaung","Balachaung (Burmese Dried Shrimp and Garlic Relish)","Balachaung","ငါးပိကြော်","Yangon and the Irrawaddy Delta",12,25,[611,612],"side","sauce",[577,578,614,615],"pescatarian","nut-free",[617,484,465,517],"dried-shrimp",[619,622,624,626],{"alt":620,"src":621},"A jar of Burmese balachaung, rust-coloured crisp dried shrimp with fried garlic and shallots under oil","\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero.jpg",{"alt":620,"src":623},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-16x9.jpg",{"alt":620,"src":625},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-4x3.jpg",{"alt":620,"src":627},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-1x1.jpg",[603,629,630,631,632,633],"burmese dried shrimp relish","ngapi","myanmar condiment","fried garlic relish","shrimp paste","2026-08-21",{"slug":636,"title":637,"shortTitle":638,"nativeName":639,"countrySlug":568,"region":640,"baseServings":489,"prepMinutes":641,"cookMinutes":642,"restMinutes":504,"difficulty":643,"course":644,"diet":645,"mainIngredients":647,"images":651,"keywords":661,"publishedAt":595,"updatedAt":595,"authorSlug":596},"burmese-danbauk","Danbauk (Burmese Chicken Biryani with Cashews)","Danbauk","ဒံပေါက်","Yangon",30,55,"hard",[575],[646,578],"halal-friendly",[451,648,649,650],"basmati-rice","yogurt","cashews",[652,655,657,659],{"alt":653,"src":654},"Plate of Burmese danbauk biryani with golden rice, chicken, cashews, raisins and fresh mint leaves","\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero.jpg",{"alt":653,"src":656},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-16x9.jpg",{"alt":653,"src":658},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-4x3.jpg",{"alt":653,"src":660},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-1x1.jpg",[662,663,568,664,665,666],"danbauk","burmese biryani","chicken biryani","basmati rice","yangon",{"slug":668,"title":669,"shortTitle":670,"nativeName":671,"countrySlug":568,"region":672,"baseServings":570,"prepMinutes":673,"cookMinutes":483,"difficulty":674,"course":675,"diet":678,"mainIngredients":679,"images":682,"keywords":692,"publishedAt":595,"updatedAt":595,"authorSlug":596},"lahpet-thoke","Lahpet Thoke (Burmese Fermented Tea Leaf Salad)","Lahpet Thoke","လက်ဖက်သုပ်","Shan State and nationwide",15,"easy",[676,677],"appetizer","snack",[577,578],[505,680,456,681],"cabbage","sesame-seeds",[683,686,688,690],{"alt":684,"src":685},"Burmese tea leaf salad with dark pickled tea, peanuts, split peas, shredded cabbage and tomato in a bowl","\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero.jpg",{"alt":684,"src":687},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-16x9.jpg",{"alt":684,"src":689},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-4x3.jpg",{"alt":684,"src":691},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-1x1.jpg",[693,694,695,568,696,697],"lahpet thoke","tea leaf salad","burmese salad","fermented tea","laphet",{"slug":699,"title":700,"shortTitle":701,"nativeName":702,"countrySlug":568,"region":607,"baseServings":489,"prepMinutes":572,"cookMinutes":703,"difficulty":643,"course":704,"diet":707,"mainIngredients":708,"images":712,"keywords":722,"publishedAt":595,"updatedAt":595,"authorSlug":596},"mohinga","Mohinga (Burmese Catfish Rice Noodle Soup)","Mohinga","မုန့်ဟင်းခါး",70,[705,706],"soup","breakfast",[614,577],[709,492,710,711],"white-fish","lemongrass","chickpea-flour",[713,716,718,720],{"alt":714,"src":715},"Bowl of Burmese mohinga: thick golden catfish broth over rice vermicelli topped with egg, cilantro and lime","\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero.jpg",{"alt":714,"src":717},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-16x9.jpg",{"alt":714,"src":719},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-4x3.jpg",{"alt":714,"src":721},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-1x1.jpg",[699,723,724,725,726,727],"burmese","fish noodle soup","myanmar breakfast","rice noodles","catfish soup",{"slug":729,"title":730,"shortTitle":731,"nativeName":732,"countrySlug":568,"region":733,"baseServings":570,"prepMinutes":609,"cookMinutes":734,"difficulty":573,"course":735,"diet":736,"mainIngredients":737,"images":739,"keywords":749,"publishedAt":595,"updatedAt":595,"authorSlug":596},"nan-gyi-thoke","Nan Gyi Thoke (Burmese Thick Rice Noodle Salad)","Nan Gyi Thoke","နန်းကြီးသုပ်","Mandalay",45,[575],[577,578],[451,492,738,711],"coconut-milk",[740,743,745,747],{"alt":741,"src":742},"Bowl of nan gyi thoke: thick rice noodles coated in orange chicken curry with egg slices and cilantro","\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero.jpg",{"alt":741,"src":744},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-16x9.jpg",{"alt":741,"src":746},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-4x3.jpg",{"alt":741,"src":748},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-1x1.jpg",[750,751,568,752,753],"nan gyi thoke","burmese noodle salad","mandalay breakfast","thick rice noodles",{"slug":755,"title":756,"shortTitle":757,"nativeName":758,"countrySlug":568,"region":640,"baseServings":570,"prepMinutes":609,"cookMinutes":759,"difficulty":573,"course":760,"diet":761,"mainIngredients":762,"images":764,"keywords":774,"publishedAt":595,"updatedAt":595,"authorSlug":596},"ohn-no-khao-swe","Ohn No Khao Swè (Burmese Coconut Chicken Noodles)","Ohn No Khao Swè","အုန်းနို့ခေါက်ဆွဲ",40,[575,705],[577],[451,738,763,711],"egg-noodles",[765,768,770,772],{"alt":766,"src":767},"Bowl of Burmese coconut chicken noodles topped with crispy fried noodles, boiled egg and raw onion slices","\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero.jpg",{"alt":766,"src":769},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-16x9.jpg",{"alt":766,"src":771},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-4x3.jpg",{"alt":766,"src":773},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-1x1.jpg",[775,776,568,777,778],"ohn no khao swe","burmese coconut noodles","coconut chicken soup","khao swe",{"slug":780,"title":781,"shortTitle":782,"nativeName":783,"countrySlug":568,"region":640,"baseServings":570,"prepMinutes":571,"cookMinutes":641,"difficulty":674,"course":784,"diet":786,"mainIngredients":788,"images":792,"keywords":802,"publishedAt":595,"updatedAt":595,"authorSlug":596},"samusa-thoke","Samusa Thoke (Burmese Samosa Salad)","Samusa Thoke","စမူဆာသုပ်",[785,677],"street-food",[577,787],"vegetarian",[789,790,680,791],"potato","chickpeas","lime",[793,796,798,800],{"alt":794,"src":795},"Burmese samosa salad: torn samosa pieces in yellow potato curry with cabbage, raw onion and mint","\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero.jpg",{"alt":794,"src":797},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-16x9.jpg",{"alt":794,"src":799},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-4x3.jpg",{"alt":794,"src":801},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-1x1.jpg",[803,804,805,568,806],"samusa thoke","samosa salad","burmese street food","yangon snack",{"slug":808,"title":809,"shortTitle":810,"nativeName":811,"countrySlug":568,"region":812,"baseServings":608,"prepMinutes":673,"cookMinutes":813,"restMinutes":641,"difficulty":573,"course":814,"diet":816,"mainIngredients":817,"images":821,"keywords":831,"publishedAt":634,"updatedAt":634,"authorSlug":596},"sanwin-makin","Sanwin Makin (Burmese Semolina and Coconut Cake)","Sanwin Makin","ဆနွင်းမကင်း","Yangon and Mandalay",50,[815,677],"dessert",[787,615],[818,738,819,820],"semolina","ghee","eggs",[822,825,827,829],{"alt":823,"src":824},"Diamond-cut slices of Burmese semolina coconut cake with a dark cracked top scattered with poppy seeds","\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero.jpg",{"alt":823,"src":826},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-16x9.jpg",{"alt":823,"src":828},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-4x3.jpg",{"alt":823,"src":830},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-1x1.jpg",[832,833,834,835,836,837],"sanwin makin","burmese semolina cake","shwegyi mont","myanmar dessert","coconut semolina cake","burmese 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