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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":522,"pronunciation":548,"substitutions":549,"slug":562,"title":563,"shortTitle":564,"nativeName":565,"countrySlug":566,"region":567,"baseServings":478,"prepMinutes":466,"cookMinutes":568,"difficulty":569,"course":570,"diet":573,"mainIngredients":575,"images":576,"keywords":586,"publishedAt":591,"updatedAt":591,"authorSlug":592,"summary":593,"localeSlug":562,"alternates":594},[394,397,400,403,406],{"answer":395,"question":396},"It boiled too hard. Coconut milk emulsions break above a gentle simmer, especially thinner supermarket brands. Keep the pot at a lazy bubble after the coconut milk goes in. If it has already split, whisk in a tablespoon of chickpea flour slurry off the heat, which usually pulls it back together.","Why did my coconut broth split into oil and water?",{"answer":398,"question":399},"All three are coconut noodle soups from mainland and maritime Southeast Asia, but ohn no khao swè uses almost no chile in the broth itself, gets its body from chickpea flour rather than a curry paste, and puts the heat entirely in the table condiments. It is the mildest of the three by design.","How is this different from khao soi or laksa?",{"answer":401,"question":402},"The broth is better on day two, so making it ahead is an advantage. Cook the noodles fresh and fry the crispy topping the same day you serve. Reheat the broth gently and thin it with water, since the chickpea flour continues thickening in the fridge.","Can I make it ahead?",{"answer":404,"question":405},"No, but something crunchy is expected. Store-bought fried wonton strips, crushed prawn crackers, fried shallots or even plain fried noodles from a packet all do the job. The contrast between crisp and creamy is the point.","Do I have to fry noodles for the topping?",{"answer":407,"question":408},"The broth itself is not spicy at all — it is mild and slightly sweet from coconut. All heat comes from chile flakes or chile oil added at the table, so each person controls their own level and children can eat the same pot.","Is this dish spicy?",[410,411,412,413,414,415],"Use chicken thighs, not breast. Thighs stay tender through the simmer and give the broth the fat it needs.","Whisk the chickpea flour into cold coconut milk before it goes near heat — added dry to a hot pot it seizes into lumps instantly.","Keep the broth below a rolling boil once the coconut milk is in, or it will split into oily flecks and thin liquid.","Fry the crispy noodle topping first and drain it on paper; it holds for hours and goes soggy in minutes once it hits soup.","Slice the raw onion paper-thin and soak it in cold water for 10 minutes to take the harsh edge off without losing the crunch.","Taste for salt only after the lime goes in, since acid makes the broth taste less seasoned than it is.","🥥","Ohn no khao swè is Myanmar's coconut noodle bowl: chicken simmered with turmeric, onion and garlic, loosened with coconut milk and thickened with chickpea flour into a soup somewhere between broth and light curry, then poured over soft wheat noodles. It is milder and sweeter than mohinga, closer to a comforting curry-noodle than a sour breakfast soup, and its whole personality changes at the table — you crush crisp fried noodles over the top, add raw onion for bite, chile flakes for heat, and lime to cut the coconut fat. The first spoonful is creamy, the second is sharp, and the crunch keeps working against the softness the whole way down. It is a common lunch dish and a standard at family gatherings.","Burmese noodle culture sits at a crossroads. Wheat noodles, called khao swè, came from Chinese trade and settlement, coconut milk cooking is shared with the wider Southeast Asian mainland, and the chickpea-flour thickening is a Burmese habit borrowed from the Indian pulse traditions that arrived in force during the colonial period, when Yangon had one of the largest Indian populations of any city outside India. Ohn no khao swè is what happens when all three meet in one pot: a Chinese noodle, a Southeast Asian broth, an Indian thickener, and a Burmese insistence on finishing everything with lime.\n\nThe dish is frequently compared to Thailand's khao soi and Malaysia's laksa, and there is genuine family resemblance across the region's coconut noodle soups — but the differences matter. Khao soi is built on a curry paste and leans on dried spice heat; ohn no khao swè uses very little spice beyond turmeric and relies on the onion base and chickpea flour for its character, and it is markedly less hot. Which came first between these regional cousins is not settled and is probably not settleable; they developed along trade routes that ran in every direction.\n\nIn Myanmar it is served as a proper sit-down meal rather than street fare, often at home for guests, because the condiment spread takes real work: fried crispy noodles, hard-boiled or duck eggs, raw onion slices, chile flakes fried in oil, cilantro, and lime. Some households add a pile of fried split-pea crackers. The rule at the table is that no bowl should be eaten as it arrives — the cook expects everyone to build it themselves, and adding too little lime is treated as a small failure of nerve.","The broth keeps 3 days refrigerated and reheats well over low heat with a splash of water; do not boil it hard on reheating or the coconut milk separates. Freeze for up to a month, accepting a slightly grainier texture. Store noodles, fried topping and condiments separately — the crispy noodles must stay in an airtight container at room temperature or they go limp.",[421,422,423,424],"Chickpea flour is used the way Burmese cooks use it, giving body without the gluey feel of a cornstarch-thickened broth.","The onion-garlic-turmeric base is fried until the oil separates first, so the broth tastes cooked rather than milky.","Full condiment set included, because the crunch and acid are the dish, not decoration.","Timed so the noodles and the fried topping are ready at the same moment as the broth.",[426,427,428,429],"Heavy pot or Dutch oven","Small frying pan for the crispy noodles","Whisk","Slotted spoon",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},38,68,5,1250,42,780,[438],"Crushed crispy fried noodles, boiled eggs, thin raw onion, chile oil or flakes, cilantro and plenty of lime wedges.",[440,443,446],{"name":441,"description":442},"Duck egg version","Duck eggs instead of hen eggs, boiled until just past jammy. Richer yolk, and the standard at Burmese celebration tables.",{"name":444,"description":445},"Extra-thick household style","Some cooks double the chickpea flour so the broth clings to the noodles like a sauce rather than pooling in the bowl. Serve with more lime to balance it.",{"name":447,"description":448},"Vegetarian ohn no khao swè","Fried tofu and mushrooms replace the chicken, with soy sauce standing in for fish sauce. The coconut and chickpea base carries it well.",[450,456,461,465,469,474,477,481,486,489,492,496,501,504,507,509,514,517],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},700,"chicken","boneless chicken thighs, in bite-size pieces","g","For the broth",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},2,"onion","onions, roughly chopped","piece",{"qty":433,"ref":462,"name":463,"unit":464,"group":455},"garlic","garlic cloves","clove",{"qty":466,"ref":467,"name":468,"unit":454,"group":455},25,"ginger","ginger, peeled",{"qty":470,"ref":471,"name":472,"unit":473,"group":455},1,"turmeric","ground turmeric","tsp",{"qty":470,"ref":475,"name":476,"unit":473,"group":455},"paprika","sweet paprika",{"qty":478,"name":479,"unit":480,"group":455},4,"neutral oil","tbsp",{"qty":482,"ref":483,"name":484,"unit":485,"group":455},800,"coconut-milk","full-fat coconut milk","ml",{"qty":478,"ref":487,"name":488,"unit":480,"group":455},"chickpea-flour","chickpea flour",{"qty":451,"ref":490,"name":491,"unit":485,"group":455},"stock","chicken stock or water",{"qty":493,"ref":494,"name":495,"unit":480,"group":455},3,"fish-sauce","fish sauce",{"qty":497,"ref":498,"name":499,"unit":454,"group":500},450,"egg-noodles","fresh wheat noodles (or dried egg noodles)","To serve",{"qty":502,"name":503,"unit":454,"group":500},60,"extra noodles for frying crisp",{"qty":478,"ref":505,"name":506,"unit":460,"group":500},"eggs","eggs, hard-boiled and halved",{"qty":470,"ref":458,"name":508,"unit":460,"group":500},"small onion, sliced paper-thin",{"qty":510,"ref":511,"name":512,"unit":513,"group":500},0.5,"cilantro","cilantro, chopped","cup",{"qty":457,"ref":515,"name":516,"unit":460,"group":500},"lime","limes, in wedges",{"qty":518,"ref":519,"name":520,"unit":521,"group":500},null,"chili-flakes","chile flakes or chile oil","to taste",[523,527,531,534,537,542,545],{"tip":524,"text":525,"title":526},"They darken after they leave the oil, so pull them while they still look slightly underdone.","Heat 2 cm of oil in a small pan until a scrap of noodle sizzles on contact. Fry the extra noodles in small handfuls for about 40 seconds each, until pale gold and rigid, then drain on paper towel and set aside uncovered.","Fry the crispy topping",{"text":528,"title":529,"timerSeconds":530},"Blend the onions, garlic and ginger to a coarse paste with a splash of water. Heat the 4 tablespoons of oil in a heavy pot and fry the paste over medium heat for 10 minutes, stirring, until it loses its raw smell and turns pale gold.","Make the aromatic paste",600,{"text":532,"title":533},"Stir in the turmeric and paprika and fry for one more minute, until the paste stains deep yellow-orange and the oil at the edges takes on color. Add the chicken and turn it in the paste for 5 minutes, until the outside is opaque and coated.","Bloom the spices and brown the chicken",{"text":535,"title":536},"Whisk the chickpea flour into 200 ml of the cold coconut milk until completely smooth, then pour it into the pot along with the rest of the coconut milk and the stock. Stir constantly as it comes up to temperature so no lumps form.","Build the broth",{"tip":538,"text":539,"title":540,"timerSeconds":541},"If it boils hard the coconut milk will break into oily flecks. Lower the heat the moment it starts to churn.","Bring to a bare simmer — small lazy bubbles, never a rolling boil — and cook uncovered for 20 minutes, stirring every few minutes. The broth is right when it thickly coats a spoon and a thin ring of orange oil floats at the surface.","Simmer gently",1200,{"text":543,"title":544},"Stir in the fish sauce and taste. Aim for clearly salty and savory with the coconut sweetness still coming through underneath; the lime at the table will sharpen it further.","Season",{"text":546,"title":547},"Boil the wheat noodles until just tender, drain, and divide between four deep bowls. Ladle the hot broth and chicken over, then top with crushed fried noodles, egg halves, raw onion and cilantro. Serve with lime wedges and chile so everyone finishes their own bowl.","Cook the noodles and serve","own-no KOW-sway",[550,554,558],{"note":551,"swap":552,"original":553},"Rice flour is the closer swap in texture. Cornstarch thickens but gives a slicker mouthfeel and no nutty flavor.","Toasted rice flour, or 2 tbsp cornstarch as a last resort","Chickpea flour",{"note":555,"swap":556,"original":557},"Egg noodles are closest. Cook them a touch under, because they keep softening in the hot broth.","Dried egg noodles or thin spaghetti","Fresh wheat noodles",{"note":559,"swap":560,"original":561},"Makes the dish pescatarian-free and vegetarian-friendly if you also swap the chicken, though the savory depth drops noticeably.","Light soy sauce plus a pinch of salt","Fish sauce","ohn-no-khao-swe","Ohn No Khao Swè (Burmese Coconut Chicken Noodles)","Ohn No Khao Swè","အုန်းနို့ခေါက်ဆွဲ","myanmar","Yangon",40,"medium",[571,572],"main","soup",[574],"dairy-free",[452,483,498,487],[577,580,582,584],{"alt":578,"src":579},"Bowl of Burmese coconut chicken noodles topped with crispy fried noodles, boiled egg and raw onion slices","\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero.jpg",{"alt":578,"src":581},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-16x9.jpg",{"alt":578,"src":583},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-4x3.jpg",{"alt":578,"src":585},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-1x1.jpg",[587,588,566,589,590],"ohn no khao swe","burmese coconut noodles","coconut chicken soup","khao swe","2026-08-20","dishroute-kitchen","Wheat noodles in a coconut-chicken broth thickened with chickpea flour, finished at the table with crisp fried noodles, boiled egg, raw onion, chile and a hard squeeze of lime.",{"en":595},"\u002Frecipe\u002Fohn-no-khao-swe",{"items":597,"total":671,"page":470,"limit":872,"hasMore":873},[598,632,664,698,727,752,762,790,820,844],{"slug":599,"title":600,"shortTitle":601,"nativeName":602,"countrySlug":566,"region":603,"baseServings":604,"prepMinutes":466,"cookMinutes":605,"difficulty":569,"course":606,"diet":609,"mainIngredients":613,"images":615,"keywords":625,"publishedAt":631,"updatedAt":631,"authorSlug":592},"balachaung","Balachaung (Burmese Dried Shrimp and Garlic Relish)","Balachaung","ငါးပိကြော်","Yangon and the Irrawaddy Delta",12,35,[607,608],"side","sauce",[574,610,611,612],"gluten-free","pescatarian","nut-free",[614,462,458,519],"dried-shrimp",[616,619,621,623],{"alt":617,"src":618},"A jar of Burmese balachaung, rust-coloured crisp dried shrimp with fried garlic and shallots under oil","\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero.jpg",{"alt":617,"src":620},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-16x9.jpg",{"alt":617,"src":622},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-4x3.jpg",{"alt":617,"src":624},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-1x1.jpg",[599,626,627,628,629,630],"burmese dried shrimp relish","ngapi","myanmar condiment","fried garlic relish","shrimp paste","2026-08-21",{"slug":633,"title":634,"shortTitle":635,"nativeName":636,"countrySlug":566,"region":567,"baseServings":637,"prepMinutes":638,"cookMinutes":639,"restMinutes":502,"difficulty":640,"course":641,"diet":642,"mainIngredients":644,"images":648,"keywords":658,"publishedAt":591,"updatedAt":591,"authorSlug":592},"burmese-danbauk","Danbauk (Burmese Chicken Biryani with Cashews)","Danbauk","ဒံပေါက်",6,30,55,"hard",[571],[643,610],"halal-friendly",[452,645,646,647],"basmati-rice","yogurt","cashews",[649,652,654,656],{"alt":650,"src":651},"Plate of Burmese danbauk biryani with golden rice, chicken, cashews, raisins and fresh mint leaves","\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero.jpg",{"alt":650,"src":653},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-16x9.jpg",{"alt":650,"src":655},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-4x3.jpg",{"alt":650,"src":657},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-1x1.jpg",[659,660,566,661,662,663],"danbauk","burmese biryani","chicken biryani","basmati rice","yangon",{"slug":665,"title":666,"shortTitle":667,"nativeName":668,"countrySlug":566,"region":669,"baseServings":478,"prepMinutes":670,"cookMinutes":671,"difficulty":672,"course":673,"diet":676,"mainIngredients":677,"images":682,"keywords":692,"publishedAt":591,"updatedAt":591,"authorSlug":592},"lahpet-thoke","Lahpet Thoke (Burmese Fermented Tea Leaf Salad)","Lahpet Thoke","လက်ဖက်သုပ်","Shan State and nationwide",15,10,"easy",[674,675],"appetizer","snack",[574,610],[678,679,680,681],"peanuts","cabbage","tomato","sesame-seeds",[683,686,688,690],{"alt":684,"src":685},"Burmese tea leaf salad with dark pickled tea, peanuts, split peas, shredded cabbage and tomato in a bowl","\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero.jpg",{"alt":684,"src":687},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-16x9.jpg",{"alt":684,"src":689},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-4x3.jpg",{"alt":684,"src":691},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-1x1.jpg",[693,694,695,566,696,697],"lahpet thoke","tea leaf salad","burmese salad","fermented tea","laphet",{"slug":699,"title":700,"shortTitle":701,"nativeName":702,"countrySlug":566,"region":603,"baseServings":637,"prepMinutes":605,"cookMinutes":703,"difficulty":640,"course":704,"diet":706,"mainIngredients":707,"images":711,"keywords":721,"publishedAt":591,"updatedAt":591,"authorSlug":592},"mohinga","Mohinga (Burmese Catfish Rice Noodle Soup)","Mohinga","မုန့်ဟင်းခါး",70,[572,705],"breakfast",[611,574],[708,709,710,487],"white-fish","rice-noodles","lemongrass",[712,715,717,719],{"alt":713,"src":714},"Bowl of Burmese mohinga: thick golden catfish broth over rice vermicelli topped with egg, cilantro and lime","\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero.jpg",{"alt":713,"src":716},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-16x9.jpg",{"alt":713,"src":718},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-4x3.jpg",{"alt":713,"src":720},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-1x1.jpg",[699,722,723,724,725,726],"burmese","fish noodle soup","myanmar breakfast","rice noodles","catfish soup",{"slug":728,"title":729,"shortTitle":730,"nativeName":731,"countrySlug":566,"region":732,"baseServings":478,"prepMinutes":466,"cookMinutes":733,"difficulty":569,"course":734,"diet":735,"mainIngredients":736,"images":737,"keywords":747,"publishedAt":591,"updatedAt":591,"authorSlug":592},"nan-gyi-thoke","Nan Gyi Thoke (Burmese Thick Rice Noodle Salad)","Nan Gyi Thoke","နန်းကြီးသုပ်","Mandalay",45,[571],[574,610],[452,709,483,487],[738,741,743,745],{"alt":739,"src":740},"Bowl of nan gyi thoke: thick rice noodles coated in orange chicken curry with egg slices and cilantro","\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero.jpg",{"alt":739,"src":742},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-16x9.jpg",{"alt":739,"src":744},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-4x3.jpg",{"alt":739,"src":746},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-1x1.jpg",[748,749,566,750,751],"nan gyi thoke","burmese noodle salad","mandalay breakfast","thick rice noodles",{"slug":562,"title":563,"shortTitle":564,"nativeName":565,"countrySlug":566,"region":567,"baseServings":478,"prepMinutes":466,"cookMinutes":568,"difficulty":569,"course":753,"diet":754,"mainIngredients":755,"images":756,"keywords":761,"publishedAt":591,"updatedAt":591,"authorSlug":592},[571,572],[574],[452,483,498,487],[757,758,759,760],{"alt":578,"src":579},{"alt":578,"src":581},{"alt":578,"src":583},{"alt":578,"src":585},[587,588,566,589,590],{"slug":763,"title":764,"shortTitle":765,"nativeName":766,"countrySlug":566,"region":567,"baseServings":478,"prepMinutes":767,"cookMinutes":638,"difficulty":672,"course":768,"diet":770,"mainIngredients":772,"images":775,"keywords":785,"publishedAt":591,"updatedAt":591,"authorSlug":592},"samusa-thoke","Samusa Thoke (Burmese Samosa Salad)","Samusa Thoke","စမူဆာသုပ်",20,[769,675],"street-food",[574,771],"vegetarian",[773,774,679,515],"potato","chickpeas",[776,779,781,783],{"alt":777,"src":778},"Burmese samosa salad: torn samosa pieces in yellow potato curry with cabbage, raw onion and mint","\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero.jpg",{"alt":777,"src":780},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-16x9.jpg",{"alt":777,"src":782},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-4x3.jpg",{"alt":777,"src":784},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-1x1.jpg",[786,787,788,566,789],"samusa thoke","samosa salad","burmese street food","yangon snack",{"slug":791,"title":792,"shortTitle":793,"nativeName":794,"countrySlug":566,"region":795,"baseServings":604,"prepMinutes":670,"cookMinutes":796,"restMinutes":638,"difficulty":569,"course":797,"diet":799,"mainIngredients":800,"images":803,"keywords":813,"publishedAt":631,"updatedAt":631,"authorSlug":592},"sanwin-makin","Sanwin Makin (Burmese Semolina and Coconut Cake)","Sanwin Makin","ဆနွင်းမကင်း","Yangon and Mandalay",50,[798,675],"dessert",[771,612],[801,483,802,505],"semolina","ghee",[804,807,809,811],{"alt":805,"src":806},"Diamond-cut slices of Burmese semolina coconut cake with a dark cracked top scattered with poppy seeds","\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero.jpg",{"alt":805,"src":808},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-16x9.jpg",{"alt":805,"src":810},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-4x3.jpg",{"alt":805,"src":812},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-1x1.jpg",[814,815,816,817,818,819],"sanwin makin","burmese semolina cake","shwegyi mont","myanmar dessert","coconut semolina cake","burmese mont",{"slug":821,"title":822,"shortTitle":823,"nativeName":824,"countrySlug":566,"region":825,"baseServings":478,"prepMinutes":767,"cookMinutes":605,"difficulty":569,"course":826,"diet":827,"mainIngredients":828,"images":829,"keywords":839,"publishedAt":591,"updatedAt":591,"authorSlug":592},"shan-noodles","Shan Khao Swè (Shan Rice Noodles with Tomato Chicken)","Shan Khao Swè","ရှမ်းခေါက်ဆွဲ","Shan State",[571],[574,610],[452,680,709,462],[830,833,835,837],{"alt":831,"src":832},"Shan noodles: flat rice noodles under tomato minced chicken sauce with pickled greens and peanuts on the side","\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero.jpg",{"alt":831,"src":834},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero-16x9.jpg",{"alt":831,"src":836},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero-4x3.jpg",{"alt":831,"src":838},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero-1x1.jpg",[840,841,842,566,843],"shan noodles","shan khao swe","burmese noodles","tomato chicken noodles",{"slug":845,"title":846,"shortTitle":847,"nativeName":848,"countrySlug":566,"region":849,"baseServings":478,"prepMinutes":767,"cookMinutes":850,"difficulty":569,"course":851,"diet":852,"mainIngredients":853,"images":856,"keywords":866,"publishedAt":591,"updatedAt":591,"authorSlug":592},"burmese-pork-curry","Wetha Hnat (Burmese Pork Belly Curry with Tamarind)","Wetha Hnat","ဝက်သားနှပ်","Central Myanmar",90,[571],[574,610],[854,458,855,471],"pork-belly","tamarind",[857,860,862,864],{"alt":858,"src":859},"Burmese pork belly curry in a dark pot, tender cubes under a layer of red-orange oil with cilantro","\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero.jpg",{"alt":858,"src":861},"\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero-16x9.jpg",{"alt":858,"src":863},"\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero-4x3.jpg",{"alt":858,"src":865},"\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero-1x1.jpg",[867,868,869,870,855,871],"burmese pork curry","wetha hnat","myanmar curry","pork belly","si pyan",24,false,1788563754905]