Meeshay (မြီးရှေ) is a Burmese dish of rice noodles topped with a savory meat sauce. Originally from the Chinese mixian (米线), it has become a specialty of the Shan people in Eastern Myanmar. Typically made with pork, meeshay is often served with mohnyin tjin (a Shan pickle), clear chicken broth, and sometimes with fried tohu (Shan chickpea tofu).
Servings: 8 (For 10, add an additional 200 g XL guilin rice vermicelli.)
Garlic Soaked in Rice Vinegar
70 g peeled and cored garlic cloves, finely chopped
150 g (¾ cup) Marukan® rice vinegar
95 g (½ cup) water
150 g (¾ cup) Marukan® rice vinegar
95 g (½ cup) water
Cornstarch Paste
28 g (3⅓ tbsp) cornstarch
560 g (2¾ cups) cold water
560 g (2¾ cups) cold water
Minced Pork
165 g (¾ cup) oil
500 g peeled yellow onions, chopped
15 g peeled ginger, paste
30 g peeled garlic cloves, pits removed, paste
794 g (1¾ lbs.) lean ground pork
70 g (3⅔ tbsp) Flying Lion® fish sauce
22 g (3 tbsp) paprika powder
3 g (1 tsp) Kashmiri red chili powder, omit when using Serrano peppers
40 g (4) Serrano peppers, chopped
2 g (1½ tsp) black peppercorns, freshly ground
6 g (1 tsp) sugar
3 g (1¾ tsp) coriander powder
¼ tsp cinnamon powder (optional)
500 g peeled yellow onions, chopped
15 g peeled ginger, paste
30 g peeled garlic cloves, pits removed, paste
794 g (1¾ lbs.) lean ground pork
70 g (3⅔ tbsp) Flying Lion® fish sauce
22 g (3 tbsp) paprika powder
3 g (1 tsp) Kashmiri red chili powder, omit when using Serrano peppers
40 g (4) Serrano peppers, chopped
2 g (1½ tsp) black peppercorns, freshly ground
6 g (1 tsp) sugar
3 g (1¾ tsp) coriander powder
¼ tsp cinnamon powder (optional)
General Mixing and Final Seasoning (Family Size Master Mix)
976 g [2½ (14-oz.)] XL rice vermicelli, boiled and drained (Yields: 2.504 kg cooked rice vermicelli)
112 g to 142 g scallions (spring onions), finely chopped
2 (28.5-oz.) 3 Mien® mustard slice pickled in brine, drained and thinly sliced (Yields 1086 g)
Prepared garlic soaked in rice vinegar
Prepared cornstarch paste
130 g roasted and salted peanuts or cashew nuts, coarsely chopped, saved a little for garnishing
290 g Master® chili black beans sauce, adjust to taste
112 g to 142 g scallions (spring onions), finely chopped
2 (28.5-oz.) 3 Mien® mustard slice pickled in brine, drained and thinly sliced (Yields 1086 g)
Prepared garlic soaked in rice vinegar
Prepared cornstarch paste
130 g roasted and salted peanuts or cashew nuts, coarsely chopped, saved a little for garnishing
290 g Master® chili black beans sauce, adjust to taste
Method
Pork: Saute the chopped onions until semi-golden brown and transparent. Add ginger-garlic paste and cook for another 2 minutes, until the ginger smell dissipates.
Add lean ground pork. Add fish sauce, paprika, red (or Kashmiri) chili powder, coriander powder, freshly ground black peppercorns, sugar, and cinnamon powder (if using).
Continue to cook until the pork becomes brownish in color. Set aside.
Cornstarch Paste: In a small saucepan, mix cornstarch into cold water. Then add MSG. Heat on low flame stirring constantly, until semi transparent viscous paste is formed.
Assembly: Example Mix (Serves 1)
530 g (3 cups) cooked XL vermicelli noodles
95 g to 135 g (¾ to 1 cup) thinly sliced 3 Mien® mustard slice pickled in brine
75 g to 115 g (½ to ¾ cup) prepared mince pork, adjust to taste
52 g (5 tbsp) cornstarch paste
52 g (3 tbsp) prepared garlic-rice vinegar water
30 g (1½ tbsp) Master® chili black bean sauce, adjust to taste
10 g (1 tbsp) peanuts or cashew nuts, roughly chopped
12 g (2 tbsp) chopped fresh spring onions
95 g to 135 g (¾ to 1 cup) thinly sliced 3 Mien® mustard slice pickled in brine
75 g to 115 g (½ to ¾ cup) prepared mince pork, adjust to taste
52 g (5 tbsp) cornstarch paste
52 g (3 tbsp) prepared garlic-rice vinegar water
30 g (1½ tbsp) Master® chili black bean sauce, adjust to taste
10 g (1 tbsp) peanuts or cashew nuts, roughly chopped
12 g (2 tbsp) chopped fresh spring onions
