Kyay Oh

🛒 Ingredients

• Pork Broth 300 g · 30 kcal
• Minced Pork 50 g · 110 kcal
• Sliced Pork Loin 50 g · 75 kcal
• Dry Rice Vermicelli 50 g · 175 kcal
• Hard-boiled Egg 50 g · 70 kcal
• Fish Cake 30 g · 45 kcal
• Bean Sprouts 30 g · 10 kcal
• Garlic 5 g · 7 kcal
• Shallots 10 g · 7 kcal
• Chives 10 g · 3 kcal
• Fish Sauce 15 g · 10 kcal
• Light Soy Sauce 10 g · 7 kcal
• White Pepper 1 g · 3 kcal
• Cooking Oil 15 g · 135 kcal

👨‍🍳 Instructions

1. Prepare toppings: Boil eggs until hard-boiled, blanch bean sprouts for 30 seconds, chop chives, and slice fish cake into desired pieces.
2. Soak rice vermicelli in hot water for 5-7 minutes until tender, then drain and set aside. In a small pan, heat 5g cooking oil and fry minced garlic and sliced shallots until golden and fragrant; set aside the crispy aromatics and oil.
3. In a pot, heat the remaining 10g cooking oil and quickly stir-fry the minced pork and sliced pork until browned. Remove the pork and set aside.
4. Pour pork broth into the same pot, bring to a simmer, then season with fish sauce, light soy sauce, and white pepper. Taste and adjust seasoning as needed.
5. To assemble: Place drained rice vermicelli in a serving bowl. Arrange the cooked minced pork, sliced pork, hard-boiled egg halves, fish cake slices, and blanched bean sprouts on top.
6. Carefully ladle the hot pork broth over the noodles and toppings. Garnish with chopped chives and the reserved fried garlic and shallots.