作法
- 厚底鍋熱油，下洋蔥泥炒 8 分鐘至淡金。下蒜、薑、薑黃粉與喀什米爾紅椒粉拌炒 90 秒。
- 加入雞肉，每面煎 4 分鐘。
- 倒入雞高湯與椰漿，加魚露，蓋鍋小火燉 30 分鐘——雞肉應軟透。
- 撈出雞肉去骨撕絲，回鍋。
- 鷹嘴豆粉與 200 毫升冷高湯打成滑順糊，邊攪邊倒入湯中。煮 10 分鐘——湯會收為滑順金黃、近咖哩般的稠度。
- 麵條另鍋煮 4 分鐘瀝乾分裝深碗。淋上熱湯，每碗鋪上對切的水煮蛋、生洋蔥片、香菜、魚板片、鷹嘴豆餅與辣椒。擠萊姆，每人在碗中自行拌勻享用。
Common questions
Can 緬甸椰漿雞湯麵 be made ahead?
緬甸椰漿雞湯麵 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 50 minutes.
Is 緬甸椰漿雞湯麵 spicy?
緬甸椰漿雞湯麵 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 緬甸椰漿雞湯麵 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 緬甸椰漿雞湯麵 to make at home?
緬甸椰漿雞湯麵 sits at intermediate difficulty — total time about 75 minutes. The ingredients are not unusual but the timing requires attention.
Can 緬甸椰漿雞湯麵 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Ohn no khauk swè 是緬甸最受歡迎的湯麵之一，有時被稱為「緬甸 khao soi」，但兩者其實不同。椰漿與鷹嘴豆粉是緬甸的標誌，把它和泰國 khao soi（咖哩底）以及寮國龍坡邦版（番茄底）區別開來。常見於週日午餐與家庭聚會，配料另上的形式讓食用更具互動性。從仰光高級餐廳到小麵攤都看得到。
