Ohn no khao swè
Ohn no khao swè is a Burmese dish consisting of wheat noodles in a curried chicken and coconut milk broth thickened with gram flour. Burmese fritters, especially crispy fried bean fritters, alongside hard-boiled eggs, sliced raw onions, chili peppers, and crispy noodles are added to the dish. Fish sauce and lime or lemon juice are then drizzled over the bowl.
Some versions of the dish, especially in street food settings and some homes, use evaporated milk instead of coconut milk to address health concerns about high blood pressure. Another variation, called shwe taung khao swe, mixes dry noodles with chicken curry cooked in coconut milk.
The Burmese name ohn no khao swè literally means "coconut milk noodles." The word "ohn no" translates to "coconut milk," with "ohn" meaning "coconut" and "no" meaning "milk." The term "khao swè" means "noodles."
Origins
The exact beginnings of ohn no khao swè are hard to pin down because there are not many records available. It has thought to have originated in Shwedaung, a town near Pyay, but this is only a highly-believed theory. However, it is still well-known as a traditional Burmese dish that has gained popularity and various adaptations in countries beyond Myanmar. It's known for its use of coconut milk and egg noodles, a combination appreciated not only in Myanmar but also in other parts of the world. This dish has a rich history of cultural exchange and adaptation, reflecting the diverse culinary influences it has encountered.While its origins can be traced back to Myanmar, where it's considered a staple among the Burmese people, variations of coconut milk-based noodle soups with egg noodles can be found in many cuisines globally. These dishes showcase the versatility and appeal of this comforting combination, enjoyed by people of different cultures worldwide.
Outside Myanmar
Ohn no khauk swe, known for its rich flavors and comforting essence, has inspired a variety of similar noodle dishes across Southeast Asia, each with its own unique ingredients and preparation methods. These regional varieties reflect the diverse culinary landscapes of the area, blending local tastes with the foundational elements of ohn no khauk swe.Khow suey
Ohn no khao swè has spread beyond Myanmar and been adapted in other countries, notably India and Pakistan. In these regions, the dish is known as Khausa and has been modified to suit local tastes and ingredient availability, reflecting a fusion of Burmese and South Asian culinary traditions.The dish's travel to Pakistan is intimately associated with the movements of the Memon community, an Indian group originally from Gujarat. A large number of Memons migrated to Pakistan during and after India's 1947 partition, and a sizable portion also settled in Myanmar. Over the years, Memons who had lived in Myanmar brought back Ohn Noh Khauk Swe to Pakistan, where it underwent further adaptations to suit local tastes, including the incorporation of South Asian spices and the substitution of traditional ingredients with locally available alternatives such as spaghetti for egg noodles.
The dish's popularity within the Memon community in Pakistan, particularly in Karachi, is attributed to its communal nature, often being shared at gatherings, prayer feasts, and family dinners. This communal aspect resonates with the Memon community's values and has been a key factor in its widespread acceptance and adaptation.
Ohn Noh Khauk Swe's adaptation in Pakistan is evidence of how easily cultures may interact and how food customs can cut across national and cultural divides. The meal, known locally as Khausa. in Memon, is a combination of South Asian and Burmese cooking techniques that symbolizes the shared experiences and historical ties between the two groups.