A taste of Burma at home – Recipe for Ohn-No Khao Swè

Ohn-No Khao Swè

Ohn-No Khao Swè

A taste of Burma at home – Recipe for Ohn-No Khao Swè

25 September 2013

Our Burmese Supper Club chef Debbie Riehl of the Hush Hush Dining Supper Club shares a recipe for one of her favourite dishes with us, Ohn-No Khao Swè a delicious coconut chicken noodle dish. Try it yourself.

Ohn-No Khao Swè (Pronounced: Oh-No-Cows-Swear!)

For 6 people

This chicken sauce tastes even better if made a day ahead

4 chicken breasts chopped into 1cm squares
4 tablespoons vegetable oil
1 large onion chopped into 1cm squares
3 cloves garlic finely chopped
2cm piece ginger finely chopped
1 teaspoon turmeric
1 teaspoon chilli flakes
1 can chopped tomatoes
2 chicken stock cubes
125ml ‘nam pla’ (South East Asian ‘fish sauce’)
Half packet coconut cream…not tin!
Half litre water

1. Fry turmeric and chilli flakes in oil for 30 seconds on a high heat. Lower heat to medium and then add onion, garlic and ginger.

2. Continue on medium heat until onion is transparent then and add chopped chicken pieces. Cook until chicken turns white.

3. Add the rest of the ingredients and bring to boil.

4. Simmer gently for approx. 30 minutes on low heat until a layer of oil forms on top, then turn off, leaving sauce on hot ring.

5. Leave sauce to cool then refrigerate until required. When ready to serve, bring to boil on a low heat, stirring from time to time until hot.

Serve with vermicelli rice noodles or egg noodles with sauce ladled on top and garnishes below.

Sprinkle on top in layers –do not mix into dish!

Chopped coriander
Chopped boiled eggs
Dried chillies
Lime juice
Deep fried garlic –deep- fry ‘coins’ of garlic until golden, watch continuously as this will happen suddenly.


Debbie Riehl has hosted Burmese food popups across London including at the National Gallery and at her own home as part of the Hush Hush Dining Club.