Kyay Oh (Kyay oh)
Overview
Kyay oh is a popular noodle soup from Myanmar, named after the copper or brass pot it was traditionally served in. A clear, peppery pork broth is ladled over thin rice vermicelli and topped with soft pork meatballs, sliced pork, liver, intestine and other offal, a boiled quail egg or poached egg and blanched mustard greens or watercress. It is finished with crisp fried garlic, garlic oil and spring onion, and diners add chilli, lime and fish sauce to taste. A dry version, kyay oh si chet, mixes the noodles with sauce and serves the broth on the side.
History
Kyay oh was created by the Sino-Burmese community of Yangon in the twentieth century, drawing on Chinese pork and noodle soups. The name means copper pot, and some old shops still use small metal pots for each serving. It became a favourite breakfast and late-night meal in Yangon, especially in Chinatown, and is now found in Mandalay and other cities across Myanmar.
Main ingredients
Rice vermicelli, pork meatballs and offal, quail or chicken egg, pork broth, mustard greens, garlic oil. The soup is built on pork bone broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Chicken soups · Pork soups · Tripe and offal soups · Noodle soups · Egg soups · Spinach and greens soups · More soups from Myanmar
Recipe
Method
- 11 h 30 min
Simmer the pork bones for 1 hour and 30 minutes and season with salt and pepper.
- 2
Poach the meatballs, offal and eggs in the broth.
- 3
Blanch the vermicelli and greens.
- 4
Put everything in bowls and ladle over the broth.
- 5
Top with fried garlic, garlic oil and spring onion.
- ✓
Serve. About 1h 50m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
