Ohn No Khao Swé | Authentic Burmese Recipe

In this highly anticipated video, we are thrilled to present an enhanced version of our Ohn No Khow Swe recipe. Ohn No Khow Swe is a beloved traditional Burmese noodle soup, renowned for its comforting and aromatic qualities. This delectable dish combines tender chicken, rich coconut milk, an array of spices, and a delightful medley of toppings. Get ready to tantalize your taste buds as we guide you through the flavors, essential ingredients, and step-by-step process to create this exquisite Burmese dish.
Ingredients:
For the noodles:
• Noodles: 1/2 kg
• Salt & turmeric: 1 pinch
• Oil: 1 tbsp
• Water accordingly
For the chicken Semi-Gravy:
• Boneless chicken: 1 kg
• Tomatoes: 2
• Onion, finely chopped: 1/2 kg
• Chilli powder: 1 tbsp
• Pepper: 1 tsp
• Cumin powder: 1/2 tsp
• Turmeric: 1/2 tsp
• Ginger garlic paste: 1 & 1/2 tbsp
• Any oil: 200 ml
• Water: 100 ml
For the Aromatic Coconut Soup:
• Chicken with bones: 1/2 kg
• Onion: 1
• Any oil: 100 ml
• Coconut milk: from 2 coconuts
• Turmeric: 1/2 tsp
• Chilli powder: 1 & 1/2 tsp
• Pepper: 1 tsp
• Ginger garlic paste: 1 tbsp
• Channa dal: 100 grams
For Assembly & Garnish:
• Chilli flakes
• Chopped Coriander
• Finely sliced onions
• Lemon slices to squeeze
• Cabbage (optional)
• Boiled eggs (optional)
Now, let's dive into the step-by-step process of creating Ohn No Khow Swe:
Step 1: Preparing the Noodles
⁃ Add a pinch of salt, turmeric and 1 tbsp of oil to the boiling water
⁃ Boil the noodles according to the package instructions
⁃ Drain the noodles, rinse them in cold water and drain it again
⁃ Now add some oil to the drained noodles and set them aside.
Step 2: Flavorful Chicken Semi-Gravy
- In a mixing bowl, combine the boneless chicken, spices (chilli powder, pepper, cumin powder, turmeric), ginger garlic paste, and oil. Mix well until the chicken is evenly coated.
- Cover the bowl and let it sit for 30 minutes, allowing the flavors to infuse into the chicken.
- After the marinating time, Heat oil in a large pot and sauté the chopped onions until translucent & brown, then add the chicken & tomatoes
- Add 100 ml of water and let it all cook for 30-35 minutes.
Step 3: Building the Broth
- Heat oil in a pan and sauté the finely chopped onion until they turn light brown.
- Add ginger garlic paste, turmeric, chilli powder, and pepper to the pan. Mix well. Then, add the chicken with bones and cook for some time to seal in the flavors.
- Pour 250 ml of water into the pan and let it cook for 30 minutes, allowing the chicken to become tender and the flavors to meld.
- Meanwhile, boil channa dal separately for at least five minutes, drain it, and grind it. After 30 minutes of cooking the chicken, add the boiled channa dal to the pan and let it cook for an additional five minutes.
- Then begin by adding watered-down coconut milk to the pan and let it boil for five minutes, ensuring the flavors combine well. Then, add the first pure coconut milk and mix it all together.
- Allow the broth to come to a boil and ensure all the ingredients are well combined.
Step 4: Assemble and Garnish
⁃ Ladle the fragrant broth into serving bowls.
⁃ Add a portion of cooked noodles and arrange the chicken semi- gravy on top.
⁃ Garnish fresh coriander, squeeze lime juice, onions and add optional toppings like cabbage and halved hard-boiled eggs as per your preference.
Mix it all together and enjoy!
This dish allows you to customize the quantity of soup and gravy as you add it to your bowl, you can also add your favorite garnishes, allowing you to create a truly personalized and mouthwatering Ona khou swe.
This recipe serves: 10-12 people
You can easily customize the ingredients according to the number of individuals you are cooking for. Feel free to comment down any questions you may have regarding the recipe or adjustments needed for different serving sizes.
Don't forget to subscribe to our channel for more delightful cooking videos, and our Instagram / ayshasburmesekitchen for more culinary inspiration, behind-the-scenes moments, and updates on our latest recipes where we explore a variety of cuisines and share our passion for culinary excellence. See you there! Happy cooking :)

[@arshadmohamed4469]

The greatest

[@jannatharifa6262]

Yummy yummy ❤

[@rahanamansoor3241]

Super 😋😋😋

[@nadiaaniff1072]

😍😍😍😍

[@vahithabanuj9871]

Super😂🤝👌👍

[@suntanglory]

Looks delicious!what's channa dal though?Thank you.

[@smritirekharowe6945]

Indian split black gram

[@suntanglory]

@@smritirekharowe6945 ls ls it different from chickpea?Thanks.

[@o0...957]

​@@smritirekharowe6945Black gram is urad dal, not Chana dal.

[@o0...957]

​@@suntangloryChana dal is actually split chickpeas.

[@LalrinTluanga-ew3rl]

i would like to requested to make the street food name ( achaw) that delicacy in the road side
normally eaten in the morning with a tararind juice

[@ayshasburmesekitchen1335]

We're not quite sure what you mean by "achaw." If you are referring to "Atho," a popular Burmese street food, we have a video dedicated to that dish on our channel. It's titled "Atho // Burmese Cuisine." We invite you to check it out and hope you enjoy the recipe. If you have any more questions or requests, feel free to let us know. Have a nice day!

[@LalrinTluanga-ew3rl]

Am not quite sure the name i just type how it sounds like. Its long back u visit myanmar. Sorry for inconvenience and thanks for understanding. Its serve along with pakoda and tamarin sauce as well.

[@achuanush9457]

@@LalrinTluanga-ew3rl I think u r telling about Budhichaw

[@achuanush9457]

@@ayshasburmesekitchen1335 she is telling about bhudichaw bottle guard fritters

[@LalrinTluanga-ew3rl]

Maybe. Its long back i visit Myanmar and i seems to forget how it pronounced. Thanks for understanding 😊😊

[@smritirekharowe6945]

My mother in law was a Burmese

[@farhanafarah4640]

Hey my dad and father in law are burmese..