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Ohn no khao swè (Burmese: အုန်းနို့ခေါက်ဆွဲ; MLCTS: un: nui. hkauk hcwai:; IPA: [ʔóʊɰ̃ no̰ kʰaʊʔ sʰwɛ́]) is a Burmese dish consisting of wheat noodles in a curried chicken and coconut milk broth thickened with gram flour (chickpea flour).^[1] The dish is often garnished with crisp fried bean fritters, sliced raw onions, chillies, crisp noodles, and slices of hard-boiled egg, and zested with lime or lemon juice and fish sauce.^[2]

Due to the popular^{[clarification needed]} link between coconut milk and hypertension,^{[citation needed]} a variation which uses evaporated milk instead of coconut milk is also available in certain restaurants. The rest of the ingredients are the same. A dry noodle form of this dish, called shwedaung khao swe (ရွှေတောင်ခေါက်ဆွဲ), consists of egg noodles tossed in a chicken curry cooked in coconut milk gravy.^[3]

Ohn no khao swè resembles other coconut milk based noodle soups in Southeast Asia, including the Malaysian laksa, and the khao soi of Chiang Mai and Luang Prabang. The Indian khow suey and Pakistani khausa descend from the Burmese ohn no khao swè, likely coinciding with the mass exodus of Burmese Indians in the 1960s back to South Asia, and remains a popular dish in Eastern India.^[4]

Origins

Ohn Noh Khauk Swe, internationally known as Khao Suey, is a traditional Myanmarese dish that has found popularity and various adaptations in countries far beyond Myanmar, notably in Pakistan among the Memon community. The dish is characterized by its use of coconut milk and egg noodles, paired with a variety of toppings that can be customized according to personal taste. Despite its seemingly simple composition, the dish carries a rich history of cultural exchange and adaptation.

Myanmar
The origins of Ohn Noh Khauk Swe can be traced back to Myanmar, where it is considered a staple, particularly among the Bamar (Burmese) people. Traditionally, it is a coconut milk-based noodle soup, enriched with turmeric and served with chicken or beef, along with an assortment of condiments. This dish is reflective of Myanmar's culinary practices, which often emphasize balanced flavors and communal eating.

Spread to Pakistan
The dish's journey to Pakistan is closely linked to the migration patterns of the Memon community, a group originally from Gujarat, India. During and after the partition of India in 1947, a significant number of Memons moved to Pakistan, with a considerable portion also settling in Myanmar. Over the years, Memons who had lived in Myanmar brought back Ohn Noh Khauk Swe to Pakistan, where it underwent further adaptations to suit local tastes, including the incorporation of South Asian spices and the substitution of traditional ingredients with locally available alternatives such as spaghetti for egg noodles. The dish's popularity within the Memon community in Pakistan, particularly in Karachi, is attributed to its communal nature, often being shared at gatherings, prayer feasts, and family dinners. This communal aspect resonates with the Memon community's values and has been a key factor in its widespread acceptance and adaptation.

Cultural Significance
The adaptation of Ohn Noh Khauk Swe in Pakistan is a testament to the fluid nature of cultural exchange and the ability of culinary traditions to transcend geographical and cultural boundaries. The Memon version of the dish, locally known as Khausa, represents a fusion of Myanmarese and South Asian culinary practices, symbolizing the historical connections and shared experiences between the communities.

Description and Ingredients

Ohn No Khauk Swe, a beloved Burmese dish, boasts a rich and aromatic coconut chicken noodle soup. The heart of this flavorful concoction lies in a harmonious blend of essential ingredients. Among them, gram flour, coconut milk, and a medley of spices form the base of the broth, providing a luscious foundation. Infused with the piquant flavors of garlic, ginger, and shallots, the broth simmers to perfection, releasing tantalizing aromas.

To assemble this culinary delight, one begins with a trio of onions—white, shallots, and spring onions—adding depth and complexity to the dish. Succulent chicken thighs, carefully boned and skinned, are tenderized within the bubbling broth, imparting their savory essence. Meanwhile, egg or wheat noodles, cooked to al dente perfection, await their immersion into the fragrant liquid.

As the dish nears completion, gram flour acts as a thickening agent, lending a velvety texture to the broth. Fragrant chili flakes and paprika are introduced, infusing the soup with a gentle heat, balanced by the soothing creaminess of coconut milk. Dried flat rice noodles, also known as rice sticks, add a delightful crunch, complementing the tender noodles.

Garnished with a squeeze of fresh lime, the dish comes alive with citrus zest, while fish sauce offers a subtle umami undertone. Two eggs, boiled to perfection, add a creamy richness to the ensemble. Finally, a cube of vegetable stock, simmered to dissolve, ensures each spoonful bursts with robust flavor.

Served piping hot, Ohn No Khauk Swe captivates the senses with its tantalizing aroma and irresistible flavor profile. This cherished Burmese delicacy stands as a testament to the country's rich culinary heritage, offering a comforting and satisfying dining experience for all who partake.

The list of ingredients for traditional Ohn No Khao Swe:

• Medium-sized white onions
• Peeled ginger
• Garlic
• Shallots or Red onions
• Spring onions
• Egg or Wheat noodles
• Chicken thighs, boned and skinned
• Fish Cake
• Gram flour
• Coconut milk
• Dried flat rice noodles
• Chili flakes
• Paprika
• Lime, cut into wedges
• Eggs
• Vegetable stock
• Fish sauce
• Vegetable oil

Regional Varieties

Ohn No Khauk Swe, known for its rich flavors and comforting essence, has inspired a variety of similar noodle dishes across Southeast Asia, each with its own unique ingredients and preparation methods. These regional varieties reflect the diverse culinary landscapes of the area, blending local tastes with the foundational elements of Ohn No Khauk Swe. Notable among these are Khao Soi, Laksa, and.

Khao Soi
Khao Soi is a Northern Thai dish with possible roots in Myanmar's Ohn No Khauk Swe, showcasing the cultural exchange between Myanmar and Thailand. It consists of egg noodles in a curry-like soup made from coconut milk, seasoned with curry powder and turmeric, which gives it a distinctive yellow color. Khao Soi is traditionally served with chicken or beef, garnished with pickled mustard greens, shallots, lime, and ground chilies fried in oil. This dish is particularly popular in Chiang Mai and represents a fusion of Thai and Burmese flavors.

Khao Poon

Khao Poon stands as a widely favored noodle soup in Laos, characterized by its use of Lao rice vermicelli and a variety of proteins like pounded chicken, fish, or pork, typically in a coconut milk broth, seasoned with traditional Lao ingredients such as fish sauce, padaek, lime leaves, galangal, garlic, shallots, Lao chilies, and fish mint. Referred to as Lao royal vermicelli coconut curry soup, Khao Poon is distinguished by its vibrant red and golden hues reminiscent of the Lao royal family (Wikipedia). The dish bears resemblance to Ohn No Khauk Swe, a Burmese coconut noodle soup, with the Burmese variation distinguished by its intensified coconut essence and milder spice level.

Laksa
Laksa is a noodle soup that has become a hallmark of Malaysian and Singaporean cuisines, with variations found across Southeast Asia. While there are many types of Laksa, the dish typically features rice noodles or vermicelli served in a spicy soup base that can be either creamy with coconut milk or sour, made from tamarind. The choice of protein ranges from chicken to seafood or tofu, making Laksa a versatile dish that reflects the multicultural influences of the region. The precise origins of Laksa are debated, but its popularity across Southeast Asia speaks to its shared culinary heritage with Ohn No Khauk Swe.

Versions

Shwe Taung Khao Swe

Many of Myanmar's enduring culinary delights originated as humble local fare, gaining popularity as they won over more and more palates. While Mohinga reigns as the quintessential tea-shop snack, Shwe Taung Khao Swe closely follows as a beloved contender. Named after its place of origin, Shwe Taung in Pyay District, this delectable noodle dish features egg noodles in a coconut milk curry soup, typically accompanied by chicken or pork and garnished with crispy fried onions, lime wedges, and sliced chilies. Infused with turmeric and various spices, it boasts a rich and savory flavor profile.

Noh Sain Khauk Swe

Noh Sain Khauk Swe is a variant of the traditional Burmese dish Ohn No Khao Swe, specifically tailored to address concerns regarding hypertension. Unlike its coconut milk-based counterpart, this rendition utilizes evaporated milk as a substitute, aiming to reduce the risk factors associated with high blood pressure. By incorporating evaporated milk, the dish maintains its creamy texture and rich flavor while offering a healthier alternative for those mindful of their cardiovascular health.

Recipes

Recipe Version 1

Embark on a culinary adventure with this flavorful recipe that combines aromatic spices, tender chicken, and a rich broth, resulting in a dish that's both comforting and full of vibrant flavors. (meemalee, 2010)

• Finely chop the onions and sweat them in a saucepan with some oil until translucent. Blend some of the sweated onions with ginger, garlic, and spring onions to form a coarse paste.
• Cut the chicken thighs into small strips. Combine chili flakes, 1 tbsp paprika, and salt in a cup.
• Mix gram flour with cold water, then add it to the pan of sweated onions. Stir in fish sauce and a stock cube, then add cold water. Simmer the broth.
• Heat vegetable oil in a frying pan or wok. Pour some hot oil over the chili flake mix to release fragrance. Set aside.
• Break the dried rice noodles into the hot oil until they puff up, then remove and drain on paper towels. Reserve a tablespoon of oil.
• Cook the egg or wheat noodles and boil the eggs. Slice the eggs and soak sliced shallots or red onions in cold water.
• Reheat the frying pan or wok with reserved oil. Add minced garlic, ginger, onion, spring onion, and chicken. Stir-fry until browned.
• Add coconut milk and paprika to the broth. Add the stir-fried chicken and simmer.
• Place egg or wheat noodles in bowls, then ladle the chicken broth. Top with sliced shallots, eggs, and crispy rice noodles.
• Add more fish sauce, and serve with toasted chili flakes and a lime wedge for squeezing.

Recipe  Version 2

Step 1: Begin by massaging the chicken with fish sauce and a small amount of salt, then leave it to marinate for 10 minutes.

Step 2: Heat a medium saucepan over a medium-high setting and combine oil with turmeric. Add the onions, cooking for a minute before including the garlic for another minute. Mix in the paprika, then introduce the chicken, cooking until the chicken starts to whiten on the surface. Incorporate the fish cakes and ½ cup of water, letting it simmer until the liquid has nearly evaporated.

Step 3: In a separate large saucepan, heat the broth until boiling. Mix chickpea flour with ½ cup of water and stir this mixture into the boiling broth until it begins to thicken slightly. Add the marinated chicken to the broth, followed by the coconut milk. Bring to a boil again, then reduce the heat. Put in the shallot pieces and let it simmer until they're fully cooked. Adjust the seasoning as desired.

Step 4: For plating, distribute a portion of noodles into four large bowls and generously spoon over the chicken and broth mixture. Top with sliced shallots (make sure they're drained), pieces of hard-boiled egg, scallions, and crispy noodles. Serve with lime wedges and toasted chilies on the side for added flavor.

Gallery

See also

• Khow suey
• Khao soi
• Laksa
• Noodle soup

References

External links