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Ohn No Khao Swe Recipe – Burmese Chicken Coconut Noodle Soup. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Ohn No Khao Swe Recipe for Burmese Chicken Coconut Noodle Soup

This ohn no khao swe recipe for Myanmar’s beloved Burmese chicken coconut noodle soup, a distant relation to Chiang Mai’s khao soi, is one that Terence has been making since we first became enamoured with the dish in Yangon on our first trip to the country.

Our ohn no khao swe recipe for Myanmar’s much-loved coconut chicken noodle soup – probably the most popular dish alongside mohinga – combines the best of the many renditions Terence and I sampled on our Myanmar travels, starting with the first ohn no khao swe we savoured at Yangon’s grand old hotel, The Strand.

Ohn no khao swe – more correctly, ohn no khao swè, but you’ll also see it written as ohn no khauk sway, on no khauk swe, ohn no khau sway, and ohn no khau swe – consists of egg noodles in an aromatic chicken curry soup with a coconut milk base, typically garnished with crunchy fried noodles, boiled eggs, shallots, fried garlic, dried chilli, lime, coriander (cilantro), and sometimes fried chickpea fritters.

Ohn No Khao Swe Recipe – Burmese Chicken Coconut Noodle Soup. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Ohn No Khao Swe Recipe – Burmese Chicken Coconut Noodle Soup Recipe

Ohn no khao swe is generally considered to be a street food dish, offered by roving vendors and available from markets and roadside stalls, although these days you’ll also see it on menus everywhere from simple family-ran eateries and cafés to hotel all-day-dining restaurants and shopping mall food courts.

In A Taste of Shan, published in 2009, cookbook writer Page Bingham files her Shan hkauk swe recipe, a distinctly Shan style variation on this ohn no khao swe recipe made with rice noodles instead of egg noodles, and garnish of peanuts and sesame seeds, and coriander, in a separate section devoted to street food to distinguish it from home-cooked food.

Bingham acknowledges that she tried at least two dozen variations of Shan hkauk swe during her year in Myanmar researching Shan cuisine and culinary culture in the home of the ethnic minority people, the Shan State, bordering China, Laos and Thailand.

In Twilight Over Burma, author Inge Sargent, who became a Shan princess after marrying the Shan Prince of Hsipaw, describes her local Bawgyo market in the mid 1950s: “Next was a row of restaurants with freshly prepared foods of every ethnic group represented at Bawgyo. Pots of steaming Chinese noodles competed with panthe khowsoi, and Shan rice noodles with chicken and coconut curry sauce.”

It might seem strange then that ohn no khao swe is often called a Burmese rather than Shan chicken coconut noodle soup – until you learn a little bit more about its history and what a well travelled dish it is. While this is a Burmese-Myanmar dish, it has relations in neighbouring countries, India, Thailand and China.

In Cook and Entertain the Burmese Way, published in 1978, author Mi Mi Khaing includes her ohn no khao swe recipe in a chapter titled Eating Out and One-Dish Meals. Khaing, who was of the Mon ethnic group, also married a royal from the Shan States, and was one of the first scholars and authors to write in English about her culture and cuisine.

In the chapter introduction she describes how “from sleek cars drawn up at roadside counters, dainty and bejewelled women get out to eat”, how dishes were “sold in streets by male hawkers with shoulder poles and two loads. One load holds the fire and main pot; the other, some accompaniments, dishes, and a wash basin” and “female hawkers carrying food more gracefully on their heads”.

Khaing writes that the vast majority of food shops – “restaurants, open air booths, pavement tables, lean-to counters, parked trolleys” – mostly sold Chinese food, because that’s what people wanted to eat when they went out. She wasn’t suggesting her ohn no khao swe recipe was Chinese, although there is a Chinese and specifically Yunnan connection, which I’ll explain in another post – along with the relationship to Thailand’s khao soi from Chiang Mai.

Rather, Khaing was suggesting that her chicken coconut noodle soup recipe was one of a handful of Burmese dishes cooked in a big batch when a hostess needed to feed many people coming and going over several “non-rice” hours, typically invited over for breakfast, lunch or “tea time” (that’s the British influence).

She goes on to describe the “festivity because with such dishes guests do the final mixing with small accompaniments to their individual tastes”. Indeed, garnishing your ohn no khao swe – assuming you have an array of accompaniments provided – is one of the most fun bits about eating this Burmese chicken coconut noodle soup, just as customising your one-dish meals is elsewhere when footpath feasting on street food in Southeast Asia.

Of course, you need to start with a delicious bowl of curried coconut noodles in the first place and that’s exactly what Terence’s ohn no khao swè recipe makes.

Ohn No Khao Swe Recipe – Burmese Chicken Coconut Noodle Soup Recipe

Ohn No Khao Swe Recipe – Burmese Chicken Coconut Noodle Soup. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Ohn No Khao Swè Recipe

Print Recipe Rate Recipe
Our ohn no khao swe is Myanmar’s much-loved coconut chicken noodle soup.
Prep Time: 1 hour 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour 40 minutes
Course: Soup
Cuisine: Burmese
Servings: 4 Servings
Calories: 768kcal
Author: Terence Carter

Ingredients

Chicken Stock
  • 1 kilo chicken wings
  • 1 chicken leg per serving
  • 1 tbsp ginger sliced
  • 3 medium shallots halved
  • 8 cups cold water
Sauce
  • 1 tbsp fish sauce
  • 1 tbsp minced garlic
  • 1 tsp ground turmeric
  • 1 cup sliced shallots
  • 4 cups chicken stock
  • ⅔ cup of toasted chickpea flour*
  • ¼ cup vegetable oil
  • 1 cup coconut milk
  • 90 g fresh egg noodles per serving or 80g dried egg noodles
Garnish
  • 8 peeled semi-hard boiled eggs peeled and cut crosswise into 1/4 inch thick slices or just in half.
  • 1 cup of fried noodles**
  • 4 tablespoons ground dried red chilies pan roasted until fragrant
  • 4 medium shallots halved and cut finely
  • 2 spring onions chopped
  • 1 cup fresh coriander cilantro
  • 4 limes quartered
  • Fish sauce to taste

Instructions

  • To make the stock, add the water, chicken pieces, ginger and shallots to a stock pot. Bring to a vigorous simmer and reduce to a rolling boil.
  • Partially cover the stock pot and simmer for an hour. Skim the stock occasionally to remove any scum build up on the surface.
  • If you have decided to use chicken breast for the dish instead of drumsticks, use a thermometer to check the chicken breasts and remove when they are at 74˚C.
  • Remove the chicken drumsticks from the stock. Strip off the meat and retain for the soup. Put the drumsticks back in the stock and simmer on low for 30 minutes.
  • Strain the stock and when cool enough check the seasoning.

Sauce

  • Put the chickpea flour in a small bowl, whisk in a tablespoon of water, stirring vigorously to stop lumps forming. Add a little of the warm stock to assist.
  • Add this to the chicken stock and stir to combine.
  • In a wok or wide pot add the oil and turmeric and stir to combine.
  • Add the shallots and cook until translucent. Add the garlic and stir to incorporate. Add the chicken meat and quickly stir fry for a minute.
  • Add the chicken stock and coconut milk and simmer for a few minutes before lowering the heat. With the heat on low check the seasoning. Add the fish sauce as required. Do not add salt, use the fish sauce to season. It should taste rich and creamy.
  • While that simmers, cook your noodles in water that has a good rolling boil. To help the noodles not stick, throw in a good pinch of salt with the noodles. With fresh noodles, I like to taste at 3 minutes. For dry noodles follow the packet instructions or start to test and 6 minutes.
  • Place 1/4 of the noodles in each bowl. Ladle the soup over each bowl then the chicken on top. Garnish with egg pieces and fried noodles.
  • Serve with the garnish in the middle of the table.

Notes

*Chickpeas are the same as garbanzo beans. If you can’t find flour, you can grind the beans in a mortar and pestle, then finish by grinding finely in a coffee bean grinder.
**To make fried noodles, if you have fresh noodles, cook and dry them for a couple of minutes. Heat vegetable oil in a small pan up to 180˚C and carefully drop the noodles in. Swirl around until golden brown. Drain and transfer to a plate lined with kitchen paper.

Nutrition

Serving: 1g | Calories: 768kcal | Carbohydrates: 27.9g | Protein: 38.2g | Fat: 56.7g | Saturated Fat: 22.3g | Cholesterol: 299mg | Sodium: 936mg | Fiber: 2.5g | Sugar: 3.7g

If you do make Terence’s ohn no khao swè recipe we’d love to hear how it turned out in the comments below.

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About Lara Dunston

A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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