Meeshay facts for kids
Meeshay
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| Alternative names | မြီးရှည် |
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| Course | Breakfast, Brunch |
| Place of origin | Myanmar |
| Region or state | Shan State |
| Main ingredients | Rice noodles, meat (chicken or pork) sauce, bean sprouts, rice flour gel, onions, garlic, chickpea flour, coriander |
Meeshay is a yummy noodle dish from Myanmar. It's made with rice noodles and a tasty meat sauce. This dish first came from China, similar to a noodle dish called mixian. Over time, it became a special food for the Shan people in eastern Myanmar.
There are different kinds of Meeshay. The two main types are the regular Mogok Meeshay and the Mandalay version. Another type, Myay-oh Meeshay, is cooked in a clay pot. It comes with lots of soup and fresh veggies.
The meat sauce for Meeshay is usually made with pork or chicken. You can eat Meeshay with mohnyin tjin. This is a popular Shan pickle made from fermented mustard greens and other vegetables. A clear chicken soup with scallions often comes with it too. Sometimes, people also enjoy fried Burmese tofu fritters on the side.
Meeshay is a special Shan dish, but it's popular all over Myanmar. Restaurants that serve Shan food are very popular in Yangon. Meeshay is one of the top choices there. Shan dishes like Meeshay are rich in flavor. They are often less spicy than other Burmese foods. This is because of the cool highland culture of the Shan people. Meeshay is a favorite for breakfast, brunch, or a light lunch. Many people in Myanmar's cities and towns love it.
Contents
Different Kinds of Meeshay
Shan or Mogok Meeshay
The original Meeshay is also called Mogok Meeshay. For this dish, the meat is cooked in a light sauce with onions. This sauce is then mixed with the rice noodles.
It also includes a brown, tangy gel made from rice flour. This gel has cane or rice vinegar. A dressing of soy sauce, fried peanut oil, and chili oil is added. Finally, it's topped with crispy fried onions, spring onions, and coriander.
Mandalay Meeshay
Mandalay Meeshay is a more fancy dish. It uses medium-sized rice noodles. The meat sauce is thicker and a bit oilier. A thicker rice flour paste is also added to this version.
It's dressed with fried peanut oil, salty fermented soybeans, and chili oil. Then, it's topped with blanched bean sprouts and pickled daikon. Fried batter, crushed garlic, and coriander finish the dish. As its name suggests, this Meeshay comes from Mandalay. This city is Myanmar's second largest and has a strong Shan cultural influence.
Myay-oh Meeshay (Claypot Meeshay)
Myay-oh Meeshay means "claypot meeshay." This dish is inspired by Yunnanese cooking. The rice noodles are cooked right in a clay pot. This version has more soup than the others. It also comes with lots of fresh vegetables.
