KHAUT SWE in the Limo style

FL039: MUSH MUSH
February 1, 2021

This recipe for khaut swe (pronounced: kao sway) is based on one from the Shan village of Hsipaw in Naomi Duguid’s 2012 book Burma. She reports that the version she ate there came topped with a handful of blanched pea shoots. Because it’s February in NYC and the Limogarden is covered in a freak foot of snow, we’re skipping that part for now.

Other customizations we’ve made:

  • in place of fermented soybeans, we’re using the Lee Kum Kee ground bean sauce we keep on hand at all times for FL020’s pollo a la brasa. This may be a controversial substitution, but we are ready to defend it (there’s only so much room in a New York City apartment)

  • we’ve decreased the quantity of crushed tomatoes, since our preferred brand, Jersey Fresh, is pizza grade

  • we’ve added pork broth to make the sauce a little soupier for the cold, snowy day upon us

  • instead of topping the khaut swe with plain crushed peanuts, we offer lime leaf peanuts for Limo pizazz

  • for even further pizazz, search your fridge for leftover shallot oil from FL038 or chile crisp from FL004

Goal: a soupy noodle dish for any time of day
Serves: sauce for 4, noodles as needed
Leftover strategy: freeze leftover sauce for future noodles, perhaps on a summer day when the peas are tendrilizing

  • 3 tablespoons peanut or vegetable oil

  • 1/2 teaspoon ground turmeric

  • about 1 cup of thinly sliced shallot (from one very large shallot or several small ones)

  • 1 tablespoon minced or grated garlic (from 2-3 large cloves)

  • 1 pound pork shoulder or Boston butt, cut into very small cubes (less than 1/2”)

  • 1 1/2 cups crushed canned tomatoes (or 4 broiled plum tomatoes)

  • 1 tablespoon ground bean sauce

  • 1 tablespoon Thai fish sauce

  • 3/4 teaspoon ground five-spice

  • 1 teaspoon ground red chile (preferably Lani’s KRP or toasted, ground puya chilis)

  • 2 cups pork broth

  • kosher salt to taste

  • rice noodles: about 3 ounces (dry) per person


    MIX & MATCH TOPPINGS

  • cilantro, roughly chopped (and/or scallions, sawtooth herb, dill, mint, rau ram)

  • shallot oil and/or chile oil

  • chile crisp

  • lime leaf peanuts, roughly crushed in a mortar and pestle or with whatever blunt object is sanitary and available

 

Put a large pot of water on to boil for the noodles. Gather the rest of the ingredients and slice and dice as necessary.

Heat the oil in a skillet or wok and saute the turmeric and shallot until translucent, about 4 minutes. Add the garlic and cook 1 minute more.

Turn up the heat and add the pork, sauteing until all sides appear cooked. Add the tomatoes, let boil, then reduce to a low simmer and cook for about 5 minutes, until the tomatoes thicken a bit (they will lose their “watery” look).

Add the ground bean sauce, fish sauce, five-spice powder, ground red pepper and pork broth. Simmer for about 10 minutes, until the pork is tender but still springy. Add salt to taste.

Meanwhile, cook the rice noodles until tender and drain.

Divide the noodles into bowls and ladle a quarter of the pork sauce on top of each serving. Add various toppings to taste: chopped herbs, aromatic oils, chile crisp and a generous handful of crushed peanuts.