Today, I revisited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant.
This time, I ordered Fresh rice noodles with pickled green beans and minced pork (dry) from the Xiao Chan Sha stall, which cost RM16.50 per bowl.
The main bowl features flat fresh rice noodles (河粉/河粉干捞) tossed in a savory soy-based sauce, topped with minced pork and finely chopped pickled green beans. The pickled beans provide a salty, tangy crunch that contrasts with the soft, chewy noodles, while the minced pork adds umami richness. Garnished with fresh spring onions, the dish is accompanied by a clear broth on the side, balancing the dry noodles with a light, comforting soup.
On the side, condiments include crispy fried soybeans, chopped garlic, and chili, which diners can mix in for added crunch, aroma, and heat. When combined, these toppings create layers of texture—from soft noodles to crunchy beans—and a bold mix of flavors.
This noodle style originates from Changsha (长沙), the capital of Hunan Province in China. Hunan cuisine is famous for its bold, spicy, sour, and savoury flavours. Pickled vegetables (such as green beans, mustard greens, and radish) are a hallmark of Hunan home cooking, often used to enhance simple staples like noodles or rice.
The combination of fresh rice noodles, pickled vegetables, and minced meat reflects traditional Hunan cooking principles—balancing richness with acidity, and always offering customizable spice. The side condiments (crispy soybeans, garlic, and chilli) are typical of Changsha street food culture, where diners enjoy adjusting dishes to their preferred intensity of flavour.
Over time, dishes like this spread beyond Hunan through migration and food stalls, becoming popular in places like Malaysia, where regional Chinese cuisines are celebrated in food courts and speciality shops.
