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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]

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 national 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
Cookbook:

This article contains Burmese script. Without proper rendering support, you may see question marks, boxes, or other symbols instead of Burmese script.

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]

See also

• Khow suey
• Khao soi
• Laksa
• Noodle soup

References

External links

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