Lunch in Soppong
A low wooden stool, a bowl of fermented Shan rice noodles in sour pork broth, and pickled mustard greens.
Table with traditional Shan noodle soup, lime, and condiments in Soppong
The noodle shop has no sign, just a large steaming aluminum pot resting over a charcoal brazier on the edge of the market road. The cook ladles fragrant Nam Ngiaw broth over fresh white rice noodles, garnishing with crispy pork rinds, fresh coriander, and a wedge of lime. You sit on a faded red plastic stool beside a Shan farmer in a bamboo hat. It costs forty baht and tastes of garlic, charred dried chilies, and thirty years of quiet practice.
Logged from Soppong Morning Market Row← All Field Notes
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