Wheat or egg noodles served in a rich, mildly spiced coconut milk broth with chicken, garnished with fried noodles, boiled egg, fried shallots, lime, fresh coriander, and dried chilli flakes. Ohn no khao swè is widely considered the direct ancestor of Thai khao soi (Entry TH-36) — its coconut milk noodle soup structure, its crispy noodle garnish, and its warm-spice aromatic profile all appear in the Thai northern version. The Burmese original is milder, less chilli-forward, and uses a simpler spice paste than the Thai adaptation.
**The preparation:** 1. Fry the onion-garlic-ginger-turmeric paste in oil for 15–20 minutes (Entry ND-15 principle — the long onion frying of Burmese cooking). 2. Add chicken pieces. Brown lightly. 3. Add coconut milk and chicken stock. 4. Simmer 25–30 minutes until chicken is cooked through. 5. Season: fish sauce. **The noodles:** Egg noodles (wheat, slightly chewy) — boiled separately. Some raw noodles are deep-fried at 180°C until crispy for the garnish.
Naomi Duguid & Jeffrey Alford, *Hot Sour Salty Sweet* (2000); Naomi Duguid, *Burma: Rivers of Flavor* (2012)