A light and comforting soup of glass noodles in a clear broth with meatballs, quail eggs, and fresh greens. This popular street food is seasoned with garlic, pepper, and a splash of vinegar for a clean, warming flavor.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Season chicken mince with salt, pepper, and a little fish sauce, then roll into small meatballs about the size of a walnut.
-
2
Bring chicken stock to a boil, add the meatballs, and simmer for ten minutes until they float and are cooked through.
-
3
Soak glass noodles in hot water for five minutes until softened, then drain and divide among serving bowls.
-
4
Add minced garlic, fish sauce, and white pepper to the broth, adjusting the seasoning to balance savory and peppery notes.
-
5
Ladle the hot broth and meatballs over the glass noodles in each bowl, adding two quail egg halves per serving.
-
6
Finish with a splash of rice vinegar, chopped spring onions, cilantro, and crispy fried garlic.
Did You Know?
Kyay oh vendors in Yangon traditionally serve the soup in small metal pots that keep it piping hot, and regulars judge a stall by the clarity and depth of its broth.
Chef's Notes
Equipment Tips
- large pot
- mixing bowl
The Story Behind Kyay Oh
Kyay oh reflects the Chinese culinary influence on Burmese cooking, with glass noodles and clear broth techniques arriving with Chinese migrants during the colonial period. Burmese cooks adapted the dish with local seasonings and the addition of quail eggs, creating a uniquely Burmese version that became a breakfast and lunch staple in cities across the country.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!