Burmese Pork and Liver Egg Noodle Soup

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A warming bowl of Burmese egg noodles simmered in a fragrant pork broth, topped with paper-thin slices of pork belly, tender liver, crisp bean sprouts, and leafy greens. Garnished with fried shallots and a squeeze of lime, this Myanmar street-food classic is deeply savory and wonderfully slurpable.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 6 gSugar
• 38 gProtein
• 1480 mgSodium
• 780 mgPotassium
• 120 mgCalcium
• 6.5 mgIron
• 28 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the aromatic broth

• 8 cups (2 L) pork or chicken stock
• 4 garlic cloves, smashed
• 1 inch (2.5 cm) fresh ginger, sliced
• 2 star anise
• 1 cinnamon stick
• 2 tbsp light soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp ground white pepper

For the pork and liver

• 8 oz (225 g) pork belly, skin-on, thinly sliced
• 6 oz (170 g) pork liver, thinly sliced
• 1 tbsp light soy sauce
• 1 tsp cornstarch
• 1/2 tsp ground white pepper
• 1/2 tsp toasted sesame oil

For the noodles and greens

• 14 oz (400 g) fresh thin Chinese egg noodles
• 4 baby bok choy, halved lengthwise
• 2 cups (90 g) fresh bean sprouts, rinsed
• 4 hard-boiled eggs, peeled and halved
• 1 cup (150 g) cooked fish balls or pork balls, sliced

For serving

• 1/3 cup crispy fried shallots
• 1/2 cup fresh cilantro, roughly chopped
• 2 green onions, thinly sliced
• 1 lime, cut into wedges
• Chili oil or sliced fresh red chilies, to taste

Directions

1. Combine the stock, smashed garlic, ginger, star anise, cinnamon, soy sauce, fish sauce, sugar, and white pepper in a large pot. Bring to a gentle boil over medium-high heat, then reduce to a low simmer for 15 minutes to let the aromatics infuse.
2. While the broth simmers, toss the sliced pork belly and pork liver separately in a bowl with the soy sauce, cornstarch, white pepper, and sesame oil. Marinate for 10 minutes at room temperature.
3. Bring a separate large pot of water to a rolling boil. Add the fresh egg noodles and cook for 2 to 3 minutes, just until they separate and are tender but still springy. Drain, rinse briefly under warm water, and divide among four large serving bowls.
4. Add the bok choy to the simmering broth and cook for 1 minute until just wilted. Using tongs, lift the bok choy out and set aside. Drop the fish or pork balls into the broth to heat through, then lower in the pork belly slices and poach for about 1 minute until just cooked. Add the sliced liver and simmer for only 45 to 60 seconds more—do not overcook or it will turn grainy.
5. Strain the hot broth through a fine sieve into the noodle-filled bowls, dividing the aromatics-free liquid evenly. Arrange the poached pork belly, liver, fish balls, bok choy, and a mound of raw bean sprouts over the noodles.
6. Tuck two halves of a hard-boiled egg into each bowl. Top generously with fried shallots, cilantro, and green onions, and serve immediately with lime wedges and chili oil on the side so each diner can adjust to taste.

Cook’s Notes

• Soak the sliced pork liver in cold milk for 20 minutes before marinating to mellow its strong metallic flavor and keep the texture tender.
• Use fresh, vacuum-packed egg noodles from an Asian grocery if possible—they have the perfect chew and cook in minutes compared to dried varieties.
• For a deeper, clearer broth, make the stock a day ahead, chill it overnight, and skim off the solidified fat before reheating with the aromatics.
• Add a small handful of dried shrimp or a spoonful of shrimp paste to the simmering broth for a more traditional, umami-rich flavor.
• Customize the heat with Burmese-style ngapi chili sauce or a drizzle of chili-infused oil for an authentic finishing kick.

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