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Khow Suey: Burmese double delectable delight

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Khow Suey:  Burmese double delectable delight

What’s better than a cozy bowl of comfort food? This dish is a perfect balance of colors, and flavor—an apt tribute to the spring supper!


They say we eat with our eyes first, then our mouths. If that’s so, then this colorful dish will sure fill you up…twice! Let yourself be tempted by delicious and hearty Burmese meal-in-a-bowl.

Largely undiscovered, Khow Suey is every foodie’s delight with every bite. Exploding with colors, taste and texture, Khow Suey is a one-dish meal, generally made with rice noodles, beef, chicken and vegetables in coconut milk. It is served topped with an array of toppings that comprise of fried noodles, garlic, onion, cabbage, spring onion, slices of boiled egg and then sprinkled with crushed peanuts and a dash of lime.

The preparation is very simple and the result, an explosion on your taste buds. Those familiar with Thai and Vietnamese cuisine may find themselves on familiar terrain. A great comfort food, great as a lunch or dinner.

Here is a vegetarian version of this recipe as experimented by this mother-daughter duo in our kitchen.




2 cups boiled Rice noodles ( boil as per instructions in the packet. Normally takes only a couple of minutes, then drain and rinse with water.)


2 cups Coconut milk

½ cup sliced green beans

½ cup broccoli florets

½ cup bell pepper slices

4-baby corn

1 cup Indian cottage cheese cubed/Tofu

½ onion finely chopped

2 cloves garlic, finely chopped

1 tsp. ginger, finely grated

½ cup mushrooms, Julienne

2-table spoon oil

2 tsp. red curry paste

1 cube veg stock

1 tsp. brown sugar

1 tsp. soy sauce

¼ tsp. turmeric powder

¼ tsp. coriander powder

salt to taste


4 tbsp. grated cabbage

4 tbsp. crushed peanuts

1 lemon, cut into wedges

6 cloves garlic, fried

½ onion ,sliced, fried

2 chopped spring onions (leaves only)

2 boiled eggs, sliced

Red chili flakes

Green coriander/cilantro



Fry the onions, garlic and Indian cottage cheese cubes in little oil, and keep aside. Sauté the beans and peppers in the remaining oil.

Take a wok, and heat oil, fry onions on low heat, until transparent. Add ginger-garlic and stir briskly. Add the turmeric, coriander, red chili paste, and add the broccoli florets , baby corn and mushroom. After a while add the green beans, bell pepper, mushrooms, and cheese cubes. Add 1 cup of coconut milk, add salt and let it simmer briefly. Add the remaining coconut milk, and take the pan off the stove.

Take a bowl. Place noodles. Spoon curry on top.

Garnish with boiled egg slices, shredded cabbage, green onions, fried garlic, fried onion, crushed peanuts and coriander/cilantro.

Serve with a lemon wedge.



About spicerack

Full time granny, arts enthusiast, compulsive baker and a freelance writer! Practically a nomad, living out of my suitcase literally! Based in Kuwait, New Delhi, and San Diego!

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