About this dish
A clear noodle soup with pork, offal, and fish balls, seasoned with garlic oil and pickled mustard greens.
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Ingredients
🍜300g thin rice noodles
🥩200g pork, sliced
🐟8 fish balls
🥬1/2 cup pickled mustard greens
🧄Fried garlic oil, for garnish
Method
Serves 21
Simmer pork bones or a light stock to form the soup base.2
Add the sliced pork and fish balls, and cook until done.3
Cook the noodles separately and portion into bowls.4
Ladle the hot broth, pork, and fish balls over the noodles.5
Top with pickled mustard greens and a drizzle of garlic oil before serving.✓ What Makes it Authentic
Kyay oh reflects Chinese culinary influence in Burmese cooking, commonly found at teashops and casual noodle stalls.
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