Silky Shan Soup from Burma
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.
On its own or over tender noodles,
topped with chopped coriander or
other fresh herbs, it's comfort
food par excellence.
Servings: 4
Soup
1 1/2 cups chickpea flour
2 1/2 teaspoons salt
8 cups water, or more as needed
3/4 pound fresh rice vermicelli
1/2 cup chopped coriander
Optional toppings and condiments
About 1/2 cup chopped roasted peanuts
1/4 cup shallot oil (recipe below)
1/4 cup palm sugar water (recipe below)
2 tablespoons Red Chile Oil
1/4 cup Tart-Sweet Chile-Garlic Sauce (recipe below)
1 cup or more chopped blanched pea tendrils
A handful of tender lettuce greens
Shallot Oil
1 cup peanut oil
2 cups shallots
Tart-Sweet Chile-Garlic Sauce
1 cup packed dried red chiles
3/4 cup water
1/4 cup coarsely chopped garlic
1/4 cup fish sauce
1/4 cup sugar
3/4 cup rice vinegar
Palm Sugar Water
1 cup water
3/4 cup chopped palm sugar (about 1/4 pound)
Method
Soup:
Combine the chickpea flour and salt
in a medium bowl and add 2 cups of
the water.
Whisk well to blend and to get rid
of any lumps.
Set aside for the moment.
Bring the remaining 6 cups water
to a boil in a wide heavy pot, then
lower the heat to medium-high.
Whisk the chickpea mixture one more
time, then, using a wooden spoon,
stir continuously as you slowly add
it to the boiling water; the liquid
will foam at first.
Lower the heat to medium and continue
to cook, stirring to ensure that the
mixture does not stick to the bottom
of the pot.
After about 5 minutes, the mixture
will be smooth and silky, with a
sheen to it, and thickened.
Reduce the heat to low and continue
stirring for another couple of
minutes.
If serving noodles, bring a pot of
water to a boil and toss in the
noodles: Fresh ones will cook in
1 or 2 minutes; dried ones will take
about 5 minutes.
Lift the noodles out of the water
and set aside.
Put out any or all of the suggested
toppings and condiments.
Serve the soup sprinkled with the
coriander.
Or, if serving the soup over
noodles, place some noodles in each
bowl, ladle the hot soup over, and
sprinkle on the coriander.
Shallot Oil:
Heat 1 cup of peanut oil over medium
heat in a small sauce pan.
Cook 2 cups of shallots slowly for
about 10 minutes until golden brown.
Drain shallots on paper towels and
store shallots and oil separately
in sealed containers.
Tart-Sweet Chile-Garlic Sauce:
Break the chiles in half, break
off the stems, and empty out;
if you wish, discard some or
all of the seeds.
Place the chile pieces in a
small pot with the water.
Bring to a boil, cover, reduce
the heat, and simmer for
3 to 5 minutes, until the
chiles are softened and have
swelled up a little.
If your garlic is young and
fresh, add it for the last
minute of cooking.
Combine the chiles and garlic
with their liquid, the fish
sauce, and sugar in a food
processor, and process or
grind to a coarse paste;
scrape down the sides of the
processor bowl as necessary
with a rubber spatula.
Add the vinegar and process again.
Transfer to a clean, dry glass jar
and store in the refrigerator,
preferably for at least a day before
using. It will keep in the
refrigerator for several weeks.
Makes about 1 3/4 cups
Palm Sugar Water:
Pour 1 cup water into a small heavy
saucepan and set over medium-high
heat.
Add 3/4 cup chopped palm sugar
(1/4 pound or so) and stir with
a wooden spoon to help it dissolve
as the water heats.
Bring to a boil and then simmer for
about 10 minutes.
Let cool, and store in a clean glass
jar.
Makes about 1 cup.
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