Growing up in Hawaii means experiencing the people, traditions, and cuisines from all over the Pacific. Locally-printed cookbooks abound, in which family favorites are shared from one culture to another. One of my most treasured local cookbook gems is a small, stapled-together collection of traditional recipes from a Burmese immigrant to Hawaii. This Panthay Khawswey, adapted from that cookbook, is a hearty noodle stew the Burmese have been known to enjoy for breakfast, lunch, or dinner.



Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Fill a saucepan with lightly salted water and bring to a rolling boil; stir in vermicelli noodles and cook, uncovered, stirring occasionally, until the noodles are tender yet firm to the bite, 4 to 5 minutes. Drain.

  • Heat oil in a large pot over medium heat; add onions, garlic, ginger, and turmeric. Cook and stir until onions start to brown, about 5 minutes. Stir in chicken, fish sauce, chile powder, and salt. Add a tablespoon or two of water if mixture looks dry or starts to stick. Cook until chicken is tender and no longer pink, about 5 minutes.

  • Pour milk and coconut milk into the pot. Bring the soup to a boil; reduce heat, and simmer, uncovered, stirring frequently, about 5 minutes.

  • Combine 1/2 cup water and chickpea flour in a small bowl. Add chickpea flour mixture to the soup a few tablespoons at a time; stir thoroughly between each addition to avoid lumps. Simmer until slightly thickened, 5 to 10 minutes.

  • Place cooled vermicelli noodles into servings bowls. Ladle soup over the noodles, and garnish with green onions and cilantro.

Cook's Note:

Use skim milk instead of 2% milk if you prefer.

Nutrition Facts

304 calories; 15.5 g total fat; 29 mg cholesterol; 191 mg sodium. 26.1 g carbohydrates; 16 g protein; Full Nutrition

Reviews (1)

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Rating: 2 stars
It might have potential but it is very bland I would recommend at least doubling all the spices. Read More