Burmese Khow Suey Recipe

Cook Burmese Khow Suey

Burma also known as Myanmar has a long coastline and neighbors with India, China and Thailand. Due to this long coastline, sea food and specially fish forms one of the key ingredients for many of the dishes. For the interior cities, rice is the main staple food and consumed in large quantities. Not surprisingly the cuisine is influenced by neighboring India, China and Thailand. Some of the Indian influenced dishes include Palata (bread filled with egg or mutton), Samusa (a samosa style snack served with different fillings), Danbauk (a biryani variation) and Halawa (dessert close to halwa). Chinese influence shows in Hpet Htohk (a wrap with meat or vegetable filling), Seejet Khao Swe (a noodle dish). Some of the other common dishes include Lahpet, Mohinga, Khow Suey and Thoke.

For this recipe I picked Khow Suey which is noodle based dish which originated in the north eastern part of the country. The noodles are served in a soup gravy along with coconut milk and chicken or beef. I used chicken in my preparation with a dash of lemon to give a nice tangy flavor. For the toppings I used boiled eggs, fried onion and garlic among others. The dish came out better than I could have expected and I loved having it for my lunch. Mostly it should be served hot and fresh for a perfect taste. You can use this Burmese Khow Suey Recipe to make it yourself.
Ingredients (serves 2)

Oil – 1 tbsp
Chicken breast – 1 (cut in small cubes)
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Chick pea flour – 2 tbsp
Coconut milk – 2 cups
Turmeric powder – 1/2 tsp
Red chili powder – 1/2 tsp
Salt to taste
Lemon juice – 1 tbsp
Noodles – 2 cups (boiled)

For topping

Boiled eggs – 2 (cut in slices)
Lemon wedges – 4
Onion – 1/2 cup (thinly sliced0
Garlic – 4 to 5 cloves (sliced)
Fresh coriander – 1 tbsp (chopped)
Red chili – 2 (chopped)
Peanuts – 2 tbsp (crushed)
Oil for frying

Burmese Khow Suey- Toppings


How to Cook Burmese Khow Suey

Heat oil in a pan and fry onion and garlic till golden brown.
Heat 1 tbsp oil in a pan, add chicken and cook for 3 to 4 min.
Add ginger paste and garlic paste and cook for a min.
Add chick pea flour and cook for another min.
Add coconut milk and boil for 4 to 5 min.

Add red chili powder, turmeric powder, salt, lemon juice and cook for a min.

Place freshly boiled noodles in a serving bowl, pour the curry over the top.


Top with boiled eggs, fried onion and garlic, lemon wedges, fresh coriander, red chili and crushed peanuts.
Serve hot.