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 Rice Vermicelli with beef offal from the Xiao Chan Sha stall, which cost RM16.50 per bowl.
The bowl features fine rice vermicelli (米粉, mǐfěn) in a bright red, spicy broth infused with chili oil and aromatic spices. It is topped with assorted beef offal, such as beef tripe and other cuts, which add a chewy texture and rich depth of flavour. Side garnishes, such as fried soybeans, fresh coriander, garlic, and chopped chilli, are provided to customise the taste, enhancing both fragrance and texture. The broth strikes a balance between spiciness, savoriness, and umami, making it a warming and satisfying noodle dish.
This style of noodle soup is rooted in Hunan cuisine (湘菜, Xiāng cài), specifically from Changsha, the capital of Hunan province. Hunan cuisine is renowned for its bold, spicy, and sour flavours, often achieved with fresh chilli, pickled vegetables, and chilli oil. Beef offal noodles became popular as a hearty street food in Changsha, where locals enjoy the rich collagen and nutrients from offal cuts, which were traditionally inexpensive and readily available.
Rice vermicelli itself has a long history in southern China, where rice is a staple grain. In Hunan, combining rice noodles with spicy beef offal soup became a signature comfort food, especially appealing in cooler weather. Over time, the dish spread beyond Hunan, gaining popularity in other parts of China and overseas, particularly in areas with Chinese communities.
Today, stalls like Xiao Chang Sha (小长沙, meaning "Little Changsha") bring this authentic taste of Hunan street food to international food courts, introducing the bold flavors of Changsha to a wider audience.
