Traditional Myanmar Delicacies

Sa Phye

This week, we are presenting a traditional ethnic dish for those who enjoy exploring and trying unusual and distinctive foods. The dish is called ‘Sa Phye’.

Once mainly enjoyed by local people in Kachin State, Sa Phye has now become a staple on the menus of traditional Kachin restaurants in major cities, including Yangon and Mandalay. It is particularly popular among noodle and Montti lovers, young people and office work­ers who enjoy sour, salty and spicy flavours, as well as those eager to try new and unusual dishes.

Although many people consider Sa Phye to be a traditional Kachin dish, it is actually believed to have originated as a traditional Shan (Shan-Chinese) food. It is said to have originated among the Shan-Chinese, or Dai people, in Yunnan Province, China. As the dish became increasingly popular among Shan and Kachin communities in Kachin State, it came to be widely served at traditional Kachin restaurants and became known as a Kachin food.

Here, we would also like to explain the meaning of the term ‘Sa Phye’ for those interested in its background.

‘Sa Phye’ is a Shan term derived from ‘Sap Phie’ or ‘Sap Hong’.

- Sap in Shan means ‘to mix’ or ‘salad’.

- Phie may refer to a mixed or sour liquid, or, in some areas, to the internal lining of cattle.

Taken together, the term can broadly be understood as referring to a dish in which meat and noodles are dipped into a distinctive sour sauce or slightly bitter dipping liquid.

So, let us take a closer look at what goes into this distinctive and delicious dish, how it is prepared and, most importantly, how it is eaten.

Ingredients

1. Meat – beef, pork or fish paste. Chicken can also be used for a lighter, leaner option.

2. Noodles – Mohinga noodles or rice vermicelli.

3. Vegetables – garlic chives, cilantro, basil, cucumber, carrot and lettuce.

4. Sour sauce – green chillies, garlic and lime juice, or boiled juice made from dried roselle fruit.

5. Salt

6. Seasoning powder

7. Bitter broth – required only for beef Sa Phye. This is a broth made by simmering the tender intestines of beef. If pork, chicken or fish is used, the bitter broth is not required.

How to prepare the meat

- Select the meat and remove all fat and sinew.

- Finely mince the meat with a knife until it is soft and finely chopped. Chopping it by hand is said to produce a better texture than grinding it in a blender.

- Add finely chopped cilantro or other herbs, finely chopped garlic chives, a little salt and seasoning powder to the minced meat and mix thoroughly.

For those who do not wish to eat raw meat, although raw meat marinated in lime juice is traditionally eaten in some Shan and Kachin areas, the meat can instead be cooked for safety. Place the seasoned minced meat in a pan without adding oil and cook it in its own juices until dry. Alternatively, shape the meat into small balls and boil them.

How to make the sour or sour-bitter-spicy dip­ping sauce

- Pound green chillies and garlic until finely crushed.

- Place the mixture in a bowl and add plenty of lime juice or boiled Chinsawgathi juice (an ingredient of southern Myanmar).

- Add salt and seasoning powder, adjusting the fla­vours to achieve a balanced combination of sour­ness, saltiness and spiciness.

For beef Sa Phye: Add the prepared beef bitter broth to the seasoned sour sauce to create the distinctive sour-bitter-spicy Sa Phye dipping sauce.

How to eat Sa Phye

Sa Phye is not eaten as a salad by mixing all the ingredients. Instead, the ingredients are wrapped and dipped into the sauce before eating.

- Arrange the prepared noodles, minced meat, gar­lic chives, cucumber, lettuce and herbs attractively on a serving platter.

- Spread a lettuce leaf or herb leaf (Phae Phae in the Kachin Language) on the palm of your hand.

- Place a small amount of noodles, minced meat, garlic chives and cucumber on the leaf.

- Roll everything together into a small wrap, dip it generously into the prepared sour-bitter-spicy sauce and enjoy it in one bite.

Potential health benefits of Sa Phye

When eaten as part of a balanced diet and in mod­eration, Sa Phye can be both delicious and nutritious.

Naturally fermented pickled mustard greens and some fermented broths may contain beneficial bacteria, or probiotics, which can support healthy digestion and gut function.

 

The carbohydrates from the noodles and protein from the meat can also provide the body with energy and essential nutrients.

In addition, ingredients such as ginger, garlic and Kachin coriander are traditionally valued for their potential health benefits. They are commonly believed to support circulation, ease cold-related symptoms such as nasal congestion and contribute to overall immune health. However, these traditional health claims should not be regarded as substitutes for medical treatment.

So, why not try making Sa Phye at home this week? It is distinctive, flavourful and fun to eat – and offers a delicious way to discover the rich culinary tra­ditions of Myanmar’s ethnic communities. — MOON