Kyay oh

Kyay oh is a cherished noodle soup in Burmese cuisine, known for its signature ingredients of pork and egg. This dish offers variations featuring either fish or chicken, and there's even a "dry" version that omits the broth. Traditionally, kyay oh is presented in a copper pot, brimming with rice noodles, marinated meatballs, and a savory broth derived from pork, chicken, or fish. The pork version, which incorporates pork bones and intestines, is the most popular. It is typically accompanied by a side of tomato and green pepper sauce.

For those who favor a broth-free alternative, there is kyay oh sigyet. This "dry" version features sesame oil, fried garlic sprinkles, meatballs, egg, pork brain, green choy, and crispy meat-stuffed wafers. The dish, with a salad-like composition, is seasoned with salt, garlic powder, ginger, and pepper, rendering it as flavorful as its soupy counterpart.

The first kyay oh restaurant, Kyay Oh Bayin, opened in 1968 in Rangoon (now Yangon). Since then, the dish's popularity has surged, with YKKO, a chain established in 1988, at the forefront. YKKO now boasts 38 locations, making it the most expansive kyay oh restaurant chain in the region.