Kyay Oh
The Quirky Foodster Team
Ingredients
- Pork, cut into small pieces — 300 g (10.5 oz)
- Pork liver or other offal, sliced (optional) — 150 g (5 oz)
- Glass noodles, soaked — 150 g (5 oz)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Oil — 2 tbsp
- Fish sauce — 1 tbsp
- Water or stock — 6 cups (1.4 litres / 48 fl oz)
- Leafy greens, chopped — 1 cup (mustard greens or spinach)
- Fried garlic and chopped spring onion, to garnish
- Salt and pepper — to taste
Method
- Heat the oil in a large pot and sauté the onion and garlic until softened.
- Add the pork pieces and offal if using, and brown lightly.
- Add the water or stock and fish sauce, and bring to a boil.
- Simmer for 25–30 minutes until the pork is tender.
- Add the soaked glass noodles and leafy greens, and simmer for a further 5 minutes until the noodles are tender.
- Season with salt and pepper.
- Garnish with fried garlic and chopped spring onion before serving.
Introduction: A hearty pork and offal noodle soup with glass noodles and leafy greens, a comforting bowl reflecting Myanmar’s Chinese culinary influence.
Cultural Background: Kyay oh shows the strong Sino-Burmese influence found in Myanmar’s urban food culture, its rich, gently spiced broth and mix of pork and offal offering a warming, substantial meal any time of day.
Tips: Soak the glass noodles according to package instructions before adding, so they don’t overcook in the hot broth. Simmer the pork long enough to become tender before adding the quicker-cooking noodles and greens.
Variations: Omit the offal for a simpler pork-only version. Add a soft-boiled egg to each bowl for extra richness.
Storage: Refrigerate the broth and pork in an airtight container for up to 2 days; store noodles separately.
Reheating: Reheat the broth gently on the stovetop; add fresh noodles if reheating a large batch to avoid overly soft noodles.
Nutrition: Per serving (approx.): 340 kcal, 22 g protein, 14 g fat, 30 g carbohydrate.
FAQs:
Q: Can I omit the offal entirely?
A: Yes, a pork-only version is common and equally satisfying.
Q: What are glass noodles?
A: Translucent noodles made from mung bean or sweet potato starch,
- Pork, cut into small pieces — 300 g (10.5 oz)
- Pork liver or other offal, sliced (optional) — 150 g (5 oz)
- Glass noodles, soaked — 150 g (5 oz)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Oil — 2 tbsp
- Fish sauce — 1 tbsp
- Water or stock — 6 cups (1.4 litres / 48 fl oz)
- Leafy greens, chopped — 1 cup (mustard greens or spinach)
- Fried garlic and chopped spring onion, to garnish
- Salt and pepper — to taste
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