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Baik Kut Kyee Noodle Salad Recipe

Ingredients with Measurements:
- 1 pack of rice noodles (200g)
- 1 cup of sliced pork belly
- 1/2 cup of sliced pork liver
- 1/2 cup of sliced pork kidney
- 1/2 cup of sliced pork intestine
- 1/2 cup of sliced pork heart
- 1/2 cup of sliced pork lungs
- 1/2 cup of sliced pork spleen
- 1/2 cup of sliced pork tongue
- 1/2 cup of sliced pork ear
- 1/2 cup of sliced pork skin
- 1/2 cup of sliced pork blood
- 1/2 cup of chopped coriander leaves
- 1/2 cup of chopped spring onions
- 1/2 cup of chopped garlic chives
- 1/2 cup of chopped roasted peanuts
- 1/4 cup of fish sauce
- 1/4 cup of lime juice
- 1/4 cup of palm sugar
- 1/4 cup of water
- 1/4 cup of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper

Special equipment needed:
- Large pot
- Colander
- Mixing bowl
- Wok or frying pan
- Tongs or spatula

Step-by-step instructions:

1. Soak the rice noodles in cold water for 30 minutes, then drain and set aside.
2. In a large pot, bring water to a boil and add the pork belly, liver, kidney, intestine, heart, lungs, spleen, tongue, ear, skin, and blood. Boil for 10 minutes, then remove from heat and drain.
3. In a mixing bowl, combine the coriander leaves, spring onions, garlic chives, and roasted peanuts.
4. In a small bowl, mix together the fish sauce, lime juice, palm sugar, water, vegetable oil, salt, and black pepper until the sugar dissolves.
5. In a wok or frying pan, heat 1 tablespoon of vegetable oil over high heat. Add the drained pork and stir-fry for 2-3 minutes until cooked through.
6. Add the cooked pork to the mixing bowl with the herbs and peanuts.
7. In the same wok or frying pan, add another tablespoon of vegetable oil and stir-fry the soaked rice noodles for 2-3 minutes until cooked through.
8. Add the cooked noodles to the mixing bowl with the pork and herbs.
9. Pour the dressing over the noodle salad and toss to combine.
10. Serve the Baik Kut Kyee Noodle Salad in individual bowls.


Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Not applicable
Serving size:
4 servings

Nutritional information:
Calories: 540
Fat: 29g
Carbohydrates: 50g
Protein: 21g
Sodium: 1100mg

Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Pork liver, kidney, intestine, heart, lungs, spleen, tongue, ear, skin, and blood can be omitted or substituted with other meats or vegetables.
- Coriander leaves, spring onions, and garlic chives can be substituted with other herbs or vegetables.
- Roasted peanuts can be substituted with other nuts or omitted.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Palm sugar can be substituted with brown sugar or honey.

Variations:
- Add sliced cucumber, bean sprouts, or shredded carrots for extra crunch.
- Use different types of noodles, such as egg noodles or udon noodles.
- Add sliced chili peppers or chili flakes for extra heat.
- Use different types of meat, such as chicken, beef, or shrimp.
- Add a boiled egg or sliced tofu for extra protein.

Tips and tricks:
- Soaking the rice noodles in cold water before cooking helps to soften them and prevent them from sticking together.
- Boiling the pork before stir-frying helps to remove any impurities and ensures that it is fully cooked.
- Use a non-stick wok or frying pan to prevent the noodles from sticking.
- Toss the noodle salad gently to avoid breaking the noodles.

Storage instructions:
Leftover Baik Kut Kyee Noodle Salad can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
To reheat the noodle salad, microwave it for 1-2 minutes or stir-fry it in a wok or frying pan over medium heat until heated through.

Presentation ideas:
Serve the Baik Kut Kyee Noodle Salad in individual bowls and garnish with extra chopped herbs and peanuts.

Garnishes:
Chopped herbs and peanuts

Pairings:
Serve the noodle salad with a cold beer or a glass of iced tea.

Suggested side dishes:
Steamed rice or a side of stir-fried vegetables

Troubleshooting advice:
- If the noodles are too dry, add a splash of water or vegetable oil while stir-frying.
- If the pork is tough, boil it for a few more minutes before stir-frying.
- If the dressing is too sweet or salty, adjust the amount of palm sugar or fish sauce accordingly.

Food safety advice:
- Make sure to fully cook the pork before eating.
- Wash your hands and utensils thoroughly before and after handling raw meat.
- Store leftover noodle salad in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.

Food history:
Baik Kut Kyee is a popular noodle soup dish in Myanmar, typically made with pork bones and various pork offal. This noodle salad version is a modern twist on the traditional dish.

Flavor profiles:
Savory, sweet, sour, and spicy

Serving suggestions:
Serve the noodle salad as a main dish for lunch or dinner.

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Region: Thai

Taste: Tangy, Spicy, Savory, Herbal, Aromatic