Kyay-Oh (Burmese Noodle Soup w/ Pork Meat Balls)

The word "Kyay-Oh" literally translates into "copper pot". The story has it that the dish gets its name from copper pots used to cook the dish in its inception. But, although the vessel of cookery has long evolved, the name still lingers. For the basics, there are two ways you can eat Kyay-Oh - wet and dry. The wet or the classic one is served with thin rice vermicelli noodles in opaque, almost milky pork broth, while in the dry ones, the noodles are tossed in garlic-infused pork fat.

Mady by Soe Thein

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