flipOhn no khao swè — chicken and coconut milk noodles
Ohn no khao swè — chicken and coconut milk noodles
Why this dish? A dish for large tables and happy days, ohn no khao swè is served when the family gathers. For Daw Suu, separated from her loved ones for so many years, this reunion dish embodies the joy of finally permitted gatherings.
A mild, creamy chicken curry with coconut milk, thickened with chickpea flour, poured over wheat noodles and crowned with a cascade of crispy toppings.
Here is the dish for great days, the one prepared when the house fills with laughter. You simmer the chicken in coconut milk until the perfume fills the whole room, then each person garnishes their bowl as they wish: fried noodles, egg, onion, lime. Serve it generously, for a festive meal, like hope, must be shared without counting.
- •Chicken — a fowl in pieces (protein)
- •Coconut milk — abundant (creamy base)
- •Chickpea flour — a handful (thickener)
- •Onion, garlic, ginger, turmeric — as much as desired (aromatics)
- •Wheat noodles — as much as desired (starch)
Ohn no khao swè — chicken and coconut milk noodles
A mild, creamy chicken curry with coconut milk, thickened with chickpea flour, poured over wheat noodles and crowned with a cascade of crispy toppings.
Why this dish? A dish for large tables and happy days, ohn no khao swè is served when the family gathers. For Daw Suu, separated from her loved ones for so many years, this reunion dish embodies the joy of finally permitted gatherings.
Here is the dish for great days, the one prepared when the house fills with laughter. You simmer the chicken in coconut milk until the perfume fills the whole room, then each person garnishes their bowl as they wish: fried noodles, egg, onion, lime. Serve it generously, for a festive meal, like hope, must be shared without counting.
Ingredients (period version)
- Chicken — a fowl in pieces (protein)
- Coconut milk — abundant (creamy base)
- Chickpea flour — a handful (thickener)
- Onion, garlic, ginger, turmeric — as much as desired (aromatics)
- Wheat noodles — as much as desired (starch)
Ingredients
- Boneless chicken thighs — 600 g (protein)
- Coconut milk — 800 ml (creamy base)
- Chickpea flour — 3 tbsp (thickener)
- Onion, garlic, ginger — 1 + 4 cloves + 1 piece (aromatics)
- Turmeric, paprika, fish sauce — seasoning (color and flavor)
- Egg wheat noodles — 400 g (starch)
- Boiled eggs, onion, lime, fried noodles, coriander — garnishes (crispy garnish)
Method
- Sauté onion, garlic, ginger, and turmeric, then add chicken pieces.
- Add coconut milk and simmer for 25 minutes.
- Dissolve chickpea flour in a little water and stir in to thicken; season with fish sauce.
- Cook the wheat noodles and divide among bowls.
- Pour the hot curry over and let each person add boiled egg, raw onion, lime, coriander, and crispy fried noodles.
How it was made : In coastal and lowland regions, freshly pressed coconut milk served as the creamy base for festive curries; roasted chickpea flour replaced any cream as a thickener, a typically Burmese technique. Crispy toppings served separately were part of the pleasure of sharing.
The contemporary twist : Served as a family 'toppings table': each person receives a white bowl and builds their own mountain of crunch, a Burmese version of a customizable dish.
Aung San Suu Kyi · Charactorium
