Name: Silky Shan Soup (Tohu Byawk)
Yield: Serves 4 or 5
Cuisine: Myanmar (Burma)
Ingredients: 8 cups water, or more as needed; About ½ cup Chopped Roasted Peanuts; ¾ pound fresh rice vermicelli or soba noodles or ½ pound dried rice noodles (optional); 2½ teaspoons salt; 1½ cups chickpea flour; ¼ cup Shallot Oil or Garlic Oil; A handful of tender lettuce greens; 1 cup or more chopped blanched pea tendrils; ¼ cup Tart-Sweet Chile-Garlic Sauce; ½ cup chopped coriander; 2 tablespoons Red Chile Oil; ¼ cup Palm Sugar Water

Preparation info

Serves
4 or 5

Difficulty
Easy

Appears in

Burma

By Naomi Duguid

Published 2012

About

At morning markets in Shan areas of Burma and northern Thailand, there is always at least one vendor selling this thick, smooth, pale yellow soup for breakfast, hot and enticing, often poured over fine rice vermicelli. Alongside they sell Shan tofu, either in large chunks to take home or cut up and dressed as a salad (see Shan Tofu Salad).

You don’t have to restrict yourself to breakfast, however: serve this veget