Clear Soup Recipe
(Hin-gyo Yo-yo)
Burmese Recipes

This soup is usually served with rather oily dishes such as Wet-thani . Its base is pork stock, made by boiling pork bones in water, but a stock made from a chicken or duck carcass can be used instead.

The  soup can be made more substantial by adding cabbage, cauliflower, carrots, bean spouts or noodles, and simmering the soup for 5 to 10 minutes longer than the time given below:

Ingredients

350 g/12 oz
5
3
2 tsp
1.5 litres / 21/2 pints
some
some

To Garnish:

2 tbsp
3 tbsp

pork bones
peppercorns, crushed
garlic cloves, peeled and crushed
soya sauce
water
salt
freshly ground black pepper

finely chopped celery (optional)
fined chopping spring onions, including green tops

Method:

1. Put the pork bones, peppercorns, garlic, soy sauce and water in a large pan. Bring to boil, then lower the heat and simmer for about 30 minutes.

2. Remove the bones from the pepper to taste, then transfer to a warmed soup tureen and sprinkle with the celery, if using, and spring onions (scallions). Serve hot.
   
   
   Serves 4