Penulis Burmese Coconut Noodles, also known as "Ohn No Khao Swè", are a traditional dish from Myanmar (Burma). This dish consists of noodles in a rich, creamy coconut milk-based broth, often served with a variety of toppings.
The base is typically made from a combination of chicken or pork, garlic, onions, turmeric, and ginger, creating a flavorful and aromatic soup. The noodles used are usually wheat noodles, similar to egg noodles, and they are boiled and then mixed into the coconut broth.
Toppings commonly include hard-boiled eggs, crispy fried onions, cilantro, lime wedges, and sometimes chili flakes or pickled mustard greens for added flavor and texture. The dish is enjoyed as a comforting and hearty meal, especially in colder weather, and is often served with a side of chili paste or pickles to add an extra kick.
It’s a beloved street food in Myanmar and has variations across different regions of the country. Burmese Coconut Noodles, or Ohn No Khao Swè, are often enjoyed as a hearty breakfast or lunch, but they can be eaten at any time of day.
The dish reflects the influence of both Southeast Asian and Indian flavors, with its aromatic spices and rich coconut broth. The addition of turmeric not only gives the dish its signature yellow color but also adds warmth and depth to the broth.
Common Variations:
- Protein Choices
While chicken is the most common protein used, variations with pork, beef, or even tofu for a vegetarian version are not uncommon. Some recipes may also feature shrimp or fish.
- Vegetables
While the dish is typically focused on noodles and broth, certain variations may include vegetables such as spinach, cabbage, or mushrooms.
- Noodle Types
The noodles are often thin egg noodles, though thicker noodles or rice noodles might also be used depending on the region or personal preference.
- Side Condiments
The dish is typically served with a variety of condiments, such as chili paste (often made with fermented shrimp paste), lime wedges, fried garlic or shallots, and pickled vegetables like mustard greens, which balance the richness of the coconut broth with a tangy and spicy flavor.
How It's Served
The preparation of "Ohn No Khao Swè" is a multi-step process that begins with making the broth. The chicken (or other protein) is often simmered until tender, then removed and shredded, with the remaining broth being infused with coconut milk, turmeric, garlic, and onions. The noodles are cooked separately and then added to the broth, where they absorb the flavors.
Once the noodles are ready, the dish is garnished with the cooked chicken (or other protein), hard-boiled eggs, fried onions, cilantro, and a drizzle of lime or chili paste to taste. The combination of flavors—from creamy, savory, and slightly spicy to tangy and crunchy—makes it a perfect balance of textures and tastes.
Cultural Significance
Ohn No Khao Swè holds a special place in Burmese cuisine and culture. It’s often prepared for special occasions, such as celebrations or gatherings, but it's also a common street food, with vendors offering their own unique twists on the dish. In Myanmar, it’s sometimes served with a sweet tea or Myanmar beer, making it a complete meal.
The dish is an excellent example of Myanmar's rich culinary heritage, where dishes are built on the foundation of simplicity but balanced with complex, layered flavors. It’s an inviting and comforting meal that continues to be loved by people of all ages, both in Myanmar and beyond.
Making Burmese Coconut Noodles (Ohn No Khao Swè) at home is a rewarding experience, as the dish is rich in flavor and comfort. Here's a step-by-step guide to preparing this delicious dish:
Ingredients:
For the Soup Base
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 teaspoon turmeric powder (for color and flavor)
- 1/2 teaspoon ground chili (optional, for spice)
- 1/2 teaspoon ground cumin (optional, for flavor depth)
- 4 cups chicken stock (or vegetable stock for a vegetarian version)
- 1 can (400ml) coconut milk
- 1-2 tablespoons fish sauce or soy sauce (for a vegetarian version)
- 1 tablespoon sugar (optional, for balancing flavors)
- Salt to taste
- 1 lb (450g) chicken thighs or breasts (or your choice of protein, tofu for a vegetarian version)
- 200g (7 oz) egg noodles or rice noodles
For Toppings
- 2-4 hard-boiled eggs, halved
- Fried onions or shallots (optional, for crunch)
- Fresh cilantro, chopped
- Lime wedges
- Pickled mustard greens (optional, for tanginess)
- Chili flakes or chili paste (optional, for heat)
Instructions:
1. Prepare the Protein (Chicken or Tofu)
- If using chicken, place the chicken thighs (or breasts) in a pot of water, add a pinch of salt, and simmer for about 20-25 minutes until the chicken is cooked through and tender. Once cooked, remove the chicken, shred it, and set aside. Reserve the chicken broth for the soup base.
- If using tofu, simply cut it into cubes and fry or pan-sear it until golden on all sides, then set aside.
2. Make the Broth
- In a large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- Add the garlic and ginger and sauté for another 1-2 minutes until fragrant.
- Stir in the turmeric, ground chili, and ground cumin (if using). Let the spices cook for about 1 minute to release their flavors.
- Pour in the chicken stock (or vegetable stock) and bring to a boil. Reduce the heat and let it simmer for about 5-10 minutes.
- Add the coconut milk, fish sauce, sugar, and a pinch of salt. Stir well, then taste and adjust seasoning if needed.
3. Cook the Noodles
- While the broth simmers, cook the noodles according to the package instructions. Drain and set aside.
4. Assemble the Dish
- Divide the cooked noodles between bowls. Ladle the hot coconut broth over the noodles, ensuring the noodles are well-covered.
- Add the shredded chicken (or tofu) on top of the noodles.
- Garnish with halved hard-boiled eggs, fried onions or shallots, fresh cilantro, and a wedge of lime. If you like it spicy, drizzle on some chili paste or sprinkle chili flakes for extra heat.
- Optionally, add pickled mustard greens or a side of chili paste for more tangy or spicy notes.
5. Serve and Enjoy
- Serve the Burmese Coconut Noodles hot, making sure everyone can customize their bowls with the available toppings.
Tips:
- For a richer flavor
You can add a few tablespoons of peanut butter to the broth, which will enhance the creaminess and add a subtle richness.
- Vegetarian Version
Skip the chicken and use a vegetarian protein like "tofu" or "tempeh", and ensure the broth is made with vegetable stock and soy sauce instead of fish sauce.
- Pickled Mustard Greens
This adds a sour, tangy element that balances the richness of the coconut milk. You can make your own or find it in Asian grocery stores.
This recipe gives you a comforting, delicious bowl of Burmese Coconut Noodles that is perfect for a cozy meal. The richness of the coconut milk combined with the fragrant spices, tender chicken (or tofu), and fresh toppings creates a wonderful balance of flavors and textures.
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