Khow suey, a Burmese dish, is a soup made of egg noodles, curried beef or chicken, coconut milk and an array of mouthwatering condiments. The dish was originally served only for the non-vegetarian lovers out there, but as times have developed, so has this dish. Khow Suey is similar to the Burmese noodle dish known as “Ohn No Khauk Swe” which literally translates to “Coconut Milk Noodles.”
Khow suey, also known as “Khausa”, “Khousay”, or “Khausey” is said to be brought into East India by the people who migrated during World War II. Although it was first made in Burma, Myanmar, it’s now an internationally available dish with multiple varieties of ingredients making it all the more tasteful. A few of the condiments that accompany this wholesome dish include halved eggs, crispy fried shallots and garlic, as well as caramelized onions and peanuts. Since this dish is available in almost every country, it allows one to take a glimpse of the particular place’s take on this famous dish.
Since there is a wet version of this dish, the dry one isn’t far behind. The dry noodle preparation of this dish is known as “Shwedaung Khao Suey”, which makes for a popular street-side snack in places like Yangon in Myanmar. However, the dry preparation isn’t as known outside of Myanmar’s bustling city streets as its counterpiece
Burmese cooking isn’t as different when compared with Indian cooking, except it’s not as spicy. So except the spice, for all the ‘masala’ lovers, if you ever get bored of eating indian food, you know that there is always another viable option of Khow Suey, with the same style of preparation.
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