Kyay Oh Pork Noodle Soup with Pork Meatballs, Pork Belly and Quail Eggs

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

A comforting Burmese clay-pot soup of rice vermicelli in clear pork-bone broth with garlicky pork meatballs, sliced pork belly, liver, quail eggs and leafy greens. This Asian recipe, ready in about 135 minutes, pairs pork neck bones, ground pork, pork belly, skin removed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lb pork neck bones
• 1 lb ground pork
• 8 oz pork belly, skin removed
• 6 oz pork liver, thinly sliced
• 10 garlic cloves (4 minced, 6 sliced)
• 1-inch piece fresh ginger, sliced
• 1 tsp white pepper
• 3 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 tbsp cornstarch
• 12 quail eggs, boiled and peeled
• 4 cups bok choy or watercress
• 12 oz thin rice vermicelli
• 1/4 cup vegetable oil
• 4 scallions, sliced
• 1/4 cup fresh cilantro
• 12 cups water
• 1/4 cup chili-vinegar sauce, for serving

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Blanch the pork bones in boiling water for 5 minutes, then drain and rinse. Return them to a clean pot with the 12 cups water, the ginger and the whole pork belly. Simmer gently for 90 minutes, skimming often.
2. Step 2: Remove the pork belly, cool it and slice thinly. Strain the broth and season with fish sauce and soy sauce.
3. Step 3: Mix the ground pork with the minced garlic, white pepper, cornstarch and 1 tsp fish sauce. Roll into 1-inch balls.
4. Step 4: Fry the sliced garlic in the oil until golden, then drain and keep both the garlic chips and the garlic oil.
5. Step 5: Bring the broth to a simmer. Poach the meatballs for 6 minutes, then add the liver slices for 1-2 minutes until just cooked. Add the greens for the final minute.
6. Step 6: Cook the vermicelli, drain and divide among bowls.
7. Step 7: Top with pork belly slices, meatballs, liver, greens and quail eggs. Ladle the hot broth over everything.
8. Step 8: Finish with a drizzle of garlic oil, the garlic chips, scallions and cilantro. Serve with chili-vinegar sauce.