Người mới

Kyay Oh

Name: Kyay Oh
Total time: 2 h 30 min
Yield: 4
Cuisine: Burmese
Ingredients: 1 kg Pork bones; 300 g Pork belly, sliced; 300 g Minced pork for the balls; 500 g Egg noodles or rice vermicelli; 4 Eggs; 8 Garlic cloves, fried crisp; 30 g Fresh ginger, sliced; 1 tsp White pepper; 3 tbsp Fish sauce; 150 g Bean sprouts; 1 handful Spring onion and coriander; 3 L Water

A clear pork broth poured over noodles, pork balls, offal and a whole egg dropped in to poach — named after the copper pot it is cooked in, and eaten late at night more than at any other hour.

Nguồn

Công thức của Burmese home kitchens · 🏺 Truyền thống · Cooking built on three things — a pot of oil-slicked onion and garlic base, fermented fish or shrimp for depth, and a table where everything arrives at once and is shared.

Myanmar · the copper pot — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a Burmese noodle soup made with pork and egg, with fish and chicken versions and a dry version without broth. Quantities and the blanch-first and boiling-broth instructions are this book's own.

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Watch it being made · 3 videos

Poe Food Vlog by Kyaw and Wah Cooking with Myat

⏱ 150 phút🍽 4 khẩu phần🔥 560 kcal🇲🇲 Myanmar🌶️

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Các bước

Blanch the pork bones in boiling water for 5 minutes, drain and rinse them.
💡 Blanching and rinsing first is what makes the broth clear. Skip it and no amount of skimming later will fix the cloudiness.
Simmer the bones in the fresh water with the ginger for 2 hours, skimming. Never let it boil hard.
Season the minced pork with half the fish sauce and the white pepper, roll into small balls.
Strain the broth, return it to a simmer and cook the pork balls and belly in it for 10 minutes.
Boil the noodles and divide into bowls. Crack an egg into each bowl.
Ladle the boiling broth straight onto the egg so it poaches in the bowl. Top with sprouts, fried garlic and herbs.
💡 The broth must be at a full boil when it hits the egg, or you get raw white through the bowl. Ladle from a pot still on the heat.

💡 Mẹo

Kyay oh shops stay open when everything else has shut, which is most of the reason people eat it.
There is a dry version with the broth served alongside instead of over. Same pot, different order.