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.
Ingredients
200g glass noodles (mung bean)
300g chicken mince
1 liter chicken stock
8 quail eggs, hard-boiled
4 cloves garlic, minced
2 tablespoons fish sauce
1 teaspoon white pepper
2 tablespoons rice vinegar
Spring onions, chopped
Fresh cilantro
Fried garlic for garnish
Instructions
1Season chicken mince with salt, pepper, and a little fish sauce, then roll into small meatballs about the size of a walnut.
2Bring chicken stock to a boil, add the meatballs, and simmer for ten minutes until they float and are cooked through.
3Soak glass noodles in hot water for five minutes until softened, then drain and divide among serving bowls.
4Add minced garlic, fish sauce, and white pepper to the broth, adjusting the seasoning to balance savory and peppery notes.
5Ladle the hot broth and meatballs over the glass noodles in each bowl, adding two quail egg halves per serving.
6Finish 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.