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Kyay Oh
Burmese Pork Noodle Soup
Kyay Oh is a comforting and hearty Burmese noodle soup, often compared to ramen or Vietnamese pho. It features a savory broth made from pork bones, tender pieces of pork and chicken, and vermicelli noodles. The addition of mushrooms adds an earthy depth, and it's typically garnished with fresh spring onions and coriander, served with a wedge of lime for a bright finish.
🧂 Ingrédients
- 1 kg Pork bones
- 200 g Pork meat(cut into bite-sized pieces)
- 200 g Chicken meat(cut into bite-sized pieces)
- 1 handful Dried mushrooms(soaked and sliced)
- 1 packet Vermicelli noodles(soaked according to package instructions)
- 2 cloves Garlic(minced)
- 1 large Onion(chopped)
- 2 tbsp Vegetable oil
- 1 tbsp Fish sauce
- 1 tsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground, or to taste)
- 2 large Eggs(beaten)
- 4 bowls Water
- 2 stalks Spring onions(chopped, for garnish)
- 1 handful Coriander leaves(chopped, for garnish)
- 4 slices Lime(for serving)
👨🍳 Instructions
- 1
Boil the pork bones in a large pot with enough water to cover. Simmer for at least 1 hour to create a flavorful broth. Strain the broth and set aside, discarding the bones.
- 2
In a separate saucepan, heat the vegetable oil over medium heat. Sauté the minced garlic until golden brown, then add the chopped onion and cook until softened.
- 3
Add the bite-sized pork and chicken pieces to the saucepan with the onions and garlic. Cook for a few minutes until lightly browned. Stir in the fish sauce.
- 4
Add the soaked and sliced mushrooms and the soaked vermicelli noodles to the saucepan. Stir to combine.
- 5
Pour the reserved pork bone broth into the saucepan. Season with salt and pepper to taste. Bring the soup to a boil, then reduce heat and simmer for about 20 minutes, allowing the flavors to meld and the meats to cook through.
- 6
Slowly drizzle the beaten eggs into the simmering soup while stirring continuously to create thin strands of cooked egg. Cook for another 2 minutes.
- 7
To serve, divide the noodles and meat mixture among serving bowls. Ladle the hot broth over the top. Garnish with chopped spring onions and coriander leaves. Serve immediately with lime slices on the side.
💡 Conseils de pro
- ✓For a richer broth, you can add ginger and a bay leaf while boiling the pork bones.
- ✓Ensure the noodles are cooked al dente to avoid them becoming mushy in the hot broth.
- ✓Some variations include adding pork balls, fish balls, liver, or quail eggs as toppings.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Dry Noodle Version (Kyay Oh Si Chet): Serve the noodles and toppings in a bowl with a small amount of broth and a sauce made from soy sauce, oyster sauce, and fried garlic oil.
- Add other proteins like fish balls or pork liver for a more complex flavor profile.