Ohn No Khao Swe with Toasted Chickpea Flour and Crispy Noodle Crown

Method

1. Put the chicken and water in a 20 cm pot, bring to the boil over high heat and skim thoroughly. Turn down to medium-low heat and simmer gently for 30 min. Lift out the chicken, let it cool a little, then discard the skin and bones and pull the meat into chunky shreds. Keep the broth.

   Add in this stepBone-in chicken legs (skin on) 500 gWater 900 ml

   high heat→medium-low heat

2. While the broth simmers, bring a small pot of water to the boil over medium heat, lower in the eggs straight from the fridge and cook for 8 min. Cool in iced water, peel and halve: the yolks will be just set and still a little moist.

   Add in this stepEggs 2

   medium heat

3. Toast the chickpea flour in a dry pan over medium-low heat for 3 min, stirring constantly, until light tan and nutty-smelling. Tip it into a bowl, let it cool, then whisk in 150 ml of cooled broth a little at a time until smooth.

   Add in this stepChickpea flour (besan) 25 g

   medium-low heat

4. Heat the frying oil in a 16 cm small pot over medium heat to 170 °C (a wooden chopstick dipped in should fizz steadily with small bubbles). Fry the thinly sliced shallots for 4 min, stirring, until golden, and lift out. Then fry the noodles for frying in small handfuls for 1 min until crisp, and lift out. Make sure the noodles are completely dry, as water makes the oil spit, and never leave hot oil unattended.

   Add in this stepOil for frying 300 mlShallots 3Wheat noodles for frying (same noodles) 30 g

   medium heat

5. Blend the onion, garlic, ginger and the tender part of the lemongrass, thinly sliced, to a fine paste. Heat 3 tablespoons of the shallot oil in a large pot, add the paste and turmeric and fry over medium heat for 9 min, until deep golden and the oil separates. Add the paprika and chili powder and stir for 30 seconds.

   Add in this stepOnion 1Garlic cloves 5Fresh ginger 15 gLemongrass stalks 1Ground turmeric ¾ tspPaprika 1 tspChili powder ½ tsp

   medium heat

6. Add the shredded chicken, the remaining broth, the chickpea mixture, coconut milk and fish sauce and stir until it boils, then turn down to medium-low heat and simmer for 12 min. Scrape the bottom often so it doesn't catch, and add a splash of water if it gets too thick.

   Add in this stepCoconut milk 300 mlFish sauce 2 tbsp

   medium-low heat

7. Bring a large pot of water to the boil over high heat and cook the noodles for 3 min. Drain.

   Add in this stepWheat noodles (egg noodles or fresh) 200 g

   high heat

8. Put the noodles in bowls and ladle over the soup. Top generously with the eggs, fried shallots and crispy noodles, with coriander, lime and chili flakes on the side. Add the crispy toppings at the last moment so they stay crunchy.

   Add in this stepLime 1Coriander leaves 10 gChili flakes (optional) to taste