Recipes · Burmese · Soups and Broths
Kyay Oh (Burmese Pork and Glass Noodle Soup)
One serving has 415 kcal and 30 g protein, and at least a fifth of a woman's daily need of selenium (92%), thiamin (77%), pyridoxine (76%), niacin (65%), riboflavin (63%) and vitamin K (56%). Ready in 35 minutes.
- Preparation: 15 min
- Cooking: 20 min
- Makes: 1 serving (667 g)
- Difficulty: Medium
- Diets: Gluten-free, Dairy-free
- Contains: celery, egg, fish, pork, poultry
Ingredients
- 100 g Pork loin, raw
- 30 g Glass noodles, dry
- 40 g Quail eggs, raw
- 6 g Garlic, raw
- 10 g Scallions, raw
- 40 g Napa cabbage, raw
- 260 g Chicken broth
- 170 g Water
- 4 g Fish sauce
- 1 g Black pepper
- 6 g Vegetable oil
Method
- Hard-boil the quail eggs for about 4 minutes, then cool in cold water and peel.
- Fry the garlic in the oil in a soup pot until golden.
- Pour in the chicken broth and the water, bring to a simmer, and add the sliced pork; cook for 5 minutes until just cooked through.
- Soak the glass noodles in hot water for 5 minutes until soft, then drain and add to the pot with the napa cabbage, fish sauce and black pepper; simmer for 2-3 minutes more.
- Ladle into a bowl, top with the peeled quail eggs and scallion, and serve hot.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 415 kcal | 20% |
| Carbohydrates | 31.9 g | |
| Water | 582 mL | |
| Fiber | 1.3 g | 4% |
| Protein | 29.8 g | 62% |
| Tryptophan | 0.32 g | |
| Threonine | 1.3 g | |
| Isoleucine | 1.4 g | |
| Leucine | 2.4 g | |
| Lysine | 2.4 g | |
| Methionine | 0.77 g | |
| Cystine | 0.38 g | |
| Phenylalanine | 1.2 g | |
| Tyrosine | 1.1 g | |
| Valine | 1.6 g | |
| Histidine | 1.1 g | |
| Fat | 18.1 g | |
| Monounsaturated | 6.2 g | |
| Polyunsaturated | 4.9 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 4.2 g | |
| Saturated | 4.9 g | |
| Trans-Fats | 0.1 g | |
| Cholesterol | 410 mg | |
| Calcium | 111 mg | 11% |
| Copper | 0.22 mg | 24% |
| Iron | 3.3 mg | 18% |
| Magnesium | 53.8 mg | 17% |
| Manganese | 0.42 mg | 23% |
| Phosphorus | 363 mg | 52% |
| Potassium | 647 mg | 14% |
| Selenium | 50.9 µg | 92% |
| Sodium | 1,399 mg | |
| Zinc | 2.7 mg | 34% |
| Thiamin (vitamin B1) | 0.85 mg | 77% |
| Riboflavin (vitamin B2) | 0.69 mg | 63% |
| Niacin (vitamin B3) | 9 mg | 65% |
| Pantothenic acid (vitamin B5) | 1.6 mg | 31% |
| Pyridoxine (vitamin B6) | 0.99 mg | 76% |
| Folate (vitamin B9) | 67.4 µg | 17% |
| Cobalamin (vitamin B12) | 1.2 µg | 51% |
| Choline | 199 mg | 47% |
| Vitamin A | 75.2 µg | 11% |
| Vitamin C | 14.6 mg | 19% |
| Vitamin D (D2 + D3) | 40 IU | 7% |
| Vitamin E | 1.3 mg | 9% |
| Vitamin K | 50.8 µg | 56% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.9 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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