Ohn no khao swè

Ohn no khao swè

Alternative names	ohn no khauk swe on no khauk swe ohn no khauk sway ohn no khau sway ohn no khau swe oh noh kauswe
Type	Noodle soup
Course	Breakfast Brunch
Place of origin	Myanmar (Burma)
Associated cuisine	Burmese cuisine
Main ingredients	Wheat egg noodles, curried chicken in coconut milk broth, hard boiled egg, crisp noodles, sliced onions, chili
Variations	Khow suey
Similar dishes	Laksa, Khao soi

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). It features wheat noodles in a rich broth made with curried chicken and coconut milk, thickened with gram flour. Crispy fried bean fritters, hard-boiled eggs, sliced raw onions, chili peppers, and crispy noodles are added to the dish. Fish sauce and lime or lemon juice are then drizzled over everything.

Some versions of the dish, especially in street food settings and some homes, use evaporated milk instead of coconut milk to address health concerns about high blood pressure. Another variation, called (Shwe Taung Khao Swe)., offers a twist on the traditional flavors by mixing dry noodles with a coconut milk-cooked chicken curry.

Origins

The exact beginnings of Ohn Noh Khauk Swe are hard to pin down because there are not many records available. However, it is known as a traditional Burmese dish that has gained popularity and various adaptations in countries beyond Myanmar. It's known for its use of coconut milk and egg noodles, a combination appreciated not only in Myanmar but also in other parts of the world. This dish has a rich history of cultural exchange and adaptation, reflecting the diverse culinary influences it has encountered.

While its origins can be traced back to Myanmar, where it's considered a staple among the Burmese people, variations of coconut milk-based noodle soups with egg noodles can be found in many cuisines globally. These dishes showcase the versatility and appeal of this comforting combination, enjoyed by people of different cultures worldwide.

Spread to Pakistan
The dish's travel to Pakistan is intimately associated with the movements of the Memon community, an Indian group originally from Gujarat. A large number of Memons migrated to Pakistan during and after India's 1947 partition, and a sizable portion also settled 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.

Memoni style Khausa from Memon Dardar restaurant

Cultural Significance
Ohn Noh Khauk Swe's adaptation in Pakistan is evidence of how easily cultures may interact and how food customs can cut across national and cultural divides. The meal, known locally as Khausa. in Memon, is a combination of South Asian and Burmese cooking techniques that symbolizes the shared experiences and historical ties between the two groups.

An example photo of Khaosa by Leena's Recipes

Description and Ingredients

Ohn No Khauk Swe is a popular dish that is known for its aromatic profile and rich flavour. It is made by combining gram flour, coconut milk, and different spices to create a tasty broth. This cherished Burmese treat is evidence of the nation's rich culinary history.

The list of ingredients for traditional Ohn No Khao Swe provided by meemalee:

• 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

A bowl of khao soi, which is a spicy noodle soup commonly found in Chiang Mai. Chiang Mai, Thailand.

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

Lao 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. 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

Singapore Curry Laksa Noodles Soup

Lak Sa, a creamy rice noodle soup featuring chicken and often shrimp, is enjoyed in Malaysia and various South Asian countries like Singapore, Thailand, and Indonesia. While there are variations like asam laksa with a fish-based broth, today's focus is on Curry Laksa, the most popular type. When not specified, laksa typically refers to curry laksa, characterized by its flavorful base called Laksa paste, akin to red curry paste

Versions

Shwe Taung Khao Swe

Osaka 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

To cook a traditional dish, here is the recipe to follow, inspired by the flavors of Myanmar. This recipe, created by Mie Mie Aye (meemalee), captures the essence of Ohn Noh Khauk Swe, combining aromatic spices, tender chicken, and a rich broth for a satisfying meal. Mie Mie Aye is a Myanmar chef located in America, this recipe may incorporate some adaptations to suit American tastes while still staying true to the essence of the traditional dish.

1. Finely chop onions and cook them in a saucepan with oil until soft. Blend some of the cooked onions with ginger, garlic, and spring onions to make a rough paste.
2. Cut chicken thighs into small strips. Mix chili flakes, paprika, and salt in a cup.
3. Mix gram flour with cold water and add it to the cooked onions. Stir in fish sauce, a stock cube, and cold water. Let the broth simmer.
4. Heat vegetable oil in a pan. Pour hot oil over the chili flake mix to release fragrance. Break dried rice noodles into the hot oil until puffed, then remove and drain on paper towels. Reserve some oil.
5. Cook egg or wheat noodles and boil eggs. Slice eggs and soak sliced shallots or red onions in cold water.
6. Reheat the pan with reserved oil. Add minced garlic, ginger, onion, spring onion, and chicken. Stir-fry until browned.
7. Add coconut milk and paprika to the broth. Add the stir-fried chicken and let it simmer.
8. Place egg or wheat noodles in bowls, then ladle the chicken broth. Top with sliced shallots, eggs, and crispy rice noodles.
9. Add more fish sauce if desired and serve with toasted chili flakes and a lime wedge for squeezing.

Recipe  Version 2

This second version of Ohn No Khao Swe recipe, Burmalicious by Su, closely mirrors the traditional chicken soup enjoyed by people in Myanmar.

1. Begin by allowing the chickpea flour to dissolve completely in ½ cup of cold water. Let it sit for approximately 15 minutes.
2. Just before adding it to the pot, whisk the slurry thoroughly to ensure it's well mixed.
3. Massage the chicken with salt, turmeric powder, minced garlic, and grated ginger. Allow it to marinate for about 30 minutes.
4. Heat oil in a soup pot over medium heat. Sauté the onions until they caramelize.
5. Add the marinated chicken to the pot and cook until it turns lightly brown and fragrant.
6. Pour in the stock and season with fish sauce and sugar.
7. Bring the heat up to a boil, then reduce it to a slow simmer for about 10 minutes.
8. Slowly pour the prepared chickpea flour slurry into the pot, stirring the soup thoroughly as you pour and after adding the slurry.
9. Allow the soup to simmer, stirring occasionally, until it thickens and becomes smooth, which should take approximately 5 minutes.
10. Finally, add the coconut milk and pearl onions to the soup. Cook for an additional 5 minutes.

Gallery

• 
  A simple dish of Ohn Noh Khauk Swe
• 
  Restaurant served Ohn No Khao Swe
• 
  Khow Suey (Burmese Noodles)
• 
  Traditional Ohn No Khao Swe

See also

• Khow suey
• Khao soi
• Laksa
• Noodle soup