Coconut sauce noodles (Ohn-no khaut swe) from Burma: Rivers of Flavor by Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Red chile powder; Tart-sweet chile-garlic sauce (Nga yoke thee achin); Fish balls; Sour-plum chutney with chile oil; Fried noodles

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on August 01, 2023

    This was doable on a weeknight if you use the shorter version she proposes. I used a good Asian canned broth and augmented it with some ginger and green onion. I also used boneless thigh to make prep simpler. The base of the "sauce" is quite simple but tuns out to be quite aromatic from the large quantity of shallots and the nutty toasted chickpea flour. I didn't have time to do the all the garnishes but I had plenty more sliced shallot, some nice lime, and a bit of minced green parts of the green onion and it was lovely.

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Reviews about this recipe

  • Serious Eats

    Everything about this noodle soup was on point. If you make just one dish from Burma, make it this one. You won't regret it. No problems here; these noodles were killer.

    Full review
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