Which noodles are best for khao suey?

The noodles used in the Burmese khow suey recipe can be whole wheat noodles, rice noodles or egg noodles . The choice is yours. Remember not to overcook the noodles.

What is Khao Suey made of?

Khow suey (from Burmese: ခေါက်ဆွဲ), is a noodle soup made of egg noodles and curried beef or chicken with coconut milk , served with a variety of contrasting condiments. A squeeze of lemon also adds tanginess to khow suey. The dish is similar to the Burmese noodle dish ohn no khauk swe, literally 'coconut milk noodles'.

What is the difference between laksa and Khao Suey?

A bit similar to Khow Suey, the main difference between a Singapore Laksa and Khow Suey is that egg noodles are used, in addition to a garnish of deep fried egg noodles in Khow Suey . And the preferred meat for a Khow Suey is chicken.

What is the name of the Burmese noodles?

Noodle soups include: Mohinga (မုန့်ဟင်းခါး [mo̰ʊɴhíɰ̃ɡá]) – the unofficial national dish, made with fresh thin rice noodles in a fish broth with onions, garlic, ginger, lemon grass and tender banana stem cores, served with boiled eggs, fried fishcake and Burmese fritters.

What is khawsa made of?

Khavsa is a renowned street food originating from Surat. It is a combination of ingredients such as noodles, fried garlic, Gujarati Papdi, spring onions, and fresh coriander leaves . The main ingredient is coconut milk that brings all these elements together in a unique combination.

Is Khao Soi Thai or Burmese food?

Khao Soi is a Burmese -influenced dish in Northern Thailand.

What does Khao Soy mean?

The name khao soi is derived from the Lao language meaning ' sliced rice ': khao is “rice” and soi means “sliced” and it is probably where the dish got its name. The northern Lao provinces of Luang Namtha and Luang Prabang are said to be the birthplace of the Lao khao soi.

What is the national dish of Burma?

Regarded as Myanmar's national dish and prolific across the country, mohinga is a fish soup made with rice noodles.

What fish do Burmese eat?

Fish: Fish is a staple in Myanmar cuisine and is often served grilled, steamed, or fried. Some common types of fish found in Myanmar include catfish, tilapia, and pomfret . Prawns: Prawns are a popular seafood in Myanmar and are often used in soups and stir-fries.

What spices are used in Burmese cooking?

But the Muslim population of Yangón inspired by the culinary traditions of India have added biryani, dahl and samosas to Burma's gastronomic repertoire. Turmeric, cumin, coriander, mustard seeds and paprika are the most commonly used spices.

What are Khao Soi noodles made of?

Lao khao soi is a hand-sliced rice noodle soup with clear chicken, beef or pork broth topped with a tomato meat sauce made of minced pork, tomatoes, garlic, and fermented bean paste. The dish is always served with fresh herbs. Lao khao soi noodles are made with steamed rectangular sheets of rice flour batter .

Which kind of noodles was used in Thai dishes?

Thai noodles come in a few basic varieties. First, and probably most commonly, are rice noodles , which are subdivided by size. Sen yai are wide and flat, and while they are frequently used in soups, they shine in stir-fry dishes, where their ability to stick to the wok and pick up flavour is second to none.

What's the difference between rice noodles and pad thai noodles?

Compared to rice noodles, vermicelli, and rice stick noodles, Pad Thai noodles are broader and thicker, giving them a chewier texture . Pad Thai noodles are used explicitly in the popular Thai dish called Pad Thai, known for its unique blend of flavors and textures.

Burmese Khowsuey recipe, Khow Suey Recipe, Veg (2024)

You are here: Home > Course > Main Course > One Dish Vegetarian Meals > Burmese Khowsuey

by Tarla Dalal

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Burmese Khowsuey recipe - How to make Burmese Khowsuey

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One Dish Vegetarian MealsOne Meal DinnerChristmasFather's Day Pan

Soaking Time: 3 hours Preparation Time:30 mins&nbsp &nbspCooking Time:40 mins&nbsp &nbspTotal Time:4 hours 10 minutes&nbsp &nbspMakes 4 servings
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Ingredients

For Burmese Khowsuey
4 cups boiled rice noodles

To Be Ground Into A Smooth Paste (using Approx. 1/2 Cup Water)
5 whole dry kashmiri red chillies
1 1/2 tbsp coriander (dhania) seeds
1/2 tsp black peppercorns (kalimirch)
2 tsp cumin seeds (jeera)
1/2 tsp turmeric powder (haldi)
1 tbsp chopped garlic (lehsun)
2 tbsp freshly grated coconut
2 tsp chopped ginger (adrak)
2 tbsp poppy seeds (khus-khus)
1 tbsp chopped cashew nut (kaju)

For The Curry
3 tbsp oil
2 bayleaves (tejpatta)
7 to 8 curry leaves (kadi patta)
1/2 cup grated onions
3/4 cup grated tomatoes
2 cups chopped and boiled mixed vegetables (french beans, carrots , green peas and cauliflower)
2 1/2 cups coconut milk (nariyal ka doodh)
salt to taste

For The Garnish
1/2 cup garlic (lehsun) roundels
1 cup thinly sliced onions
1/4 cup vaal dal (split field beans/ split butter beans) , soaked for 3 hours and drained
oil for deep-frying
1/2 cup chopped spring onions
1/4 cup finely chopped coriander (dhania)
1 tsp dry red chilli flakes (paprika)
salt to taste
2 tsp lemon juice

Method

For the curry

Heat the oil in a deep non-stick pan, add the bayleaves, curry leaves and onions and sauté on a medium flame for 2 minutes or till it turns light brown in colour.
Add the prepared paste and sauté on a medium flame for 1 minute.
Add the tomatoes and sauté on a medium flame for 2 more minutes.
Add the mixed vegetables, coconut milk and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Keep aside.

For the garnish

Heat the oil in a deep non-stick pan on a medium flame, lower the flame, add the garlic and deep-fry on a slow flame till they turn brown in colour. Drain on an absorbent paper and keep aside.
In the same hot oil, add the onions and deep-fry on a slow flame till they turn brown in colour. Drain on an absorbent paper and keep aside.
In the same hot oil, add the vaal dal and deep-fry on a slow flame till they turn brown in colour. Drain on an absorbent paper and keep aside.

How to proceed to serve burmese khowsuey

Divide the curry into 4 equal portions. Keep aside.
Take 1 cup of rice noodles in a serving bowl, top it with one portion of the prepared curry evenly over it.
Garnish it with little fried onions, fried vaal dal, fried garlic, and spring onions evenly over it.
Finally sprinkle coriander, chilli flakes, little salt and lemon juice.
Repeat steps 2 to 4 to make 3 more servings of burmese khowsuey.
Serve the burmese khowsuey immediately.

Burmese Khowsuey Video by Tarla Dalal

Burmese Khowsuey recipe with step by step photos

Like Burmese Khowsuey

Like Burmese Khowsueythen check our collection of noodle recipes. Given below are some of our favourite International Veg Noodle recipes likeBurmese Khowsuey.
- Malaysian Noodles
- Hakka Noodles
- Pad Thai Noodles

Masala Paste for the Khowsuey Curry

For the khowsuey curry, we would require a paste, for that in a mixer jar add 5 whole dry Kashmiri red chillies without the stalk.
Add the coriander seeds.
Add the black peppercorns and cumin seeds.
Add the turmeric powder.
Add the chopped garlic.
Add the freshly grated coconut.
Add the ginger and poppy seeds
Add the chopped cashewnuts.
Add around ½ cup of water.
Blend into a smooth paste and keep aside. This masala paste is actually optional. This is like an Indian version of the khao suey made with a myriad of vegetables.

For the curry

Chop the french beans, carrot, green peas and cauliflower. You can use any vegetables of your choice like mushroom, pakchoy, bell peppers, broccoli, baby corm.
Boil in enough water for 10 mins. Keep aside.
Heat the oil in a deep non-stick pan.
Once the oil is hot, add the bay leaves.
Add the curry leaves and onions.
Sauté on a medium flame for 2 minutes or till it turns light brown in colour.
Add the prepared masala paste.
Sauté everything on a medium flame for 1 minute.
Add the tomatoes. They provide a nice tangy flavor to the coconut curry.
Sauté on a medium flame for 2 more minutes or fry until the mixture leaves the oil at the edges.
Add the mixed vegetables.
Add the coconut milk and salt. Coconut milk can be prepared at home if you don’t wish to use the one that is readily available in the market.
Mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Keep aside. Do not cook for more time or on a high flame after adding coconut milk as it might curdle.

For the rice noodles

Take enough water in a deep non stick pan, add approx. 200gms of the rice noodles. Let it boil on a medium flame for 4 mins.
Drain the rice noodles and keep aside.

For the garnish

For the garnish of Indian-style khowsuey, we would require a number of garnishes. Starting with the vaal dal, soak around ¼ cup of vaal dal in enough water for 3 hours.
Drain using a strainer and keep ready.
Slice the garlic cloves into roundels.
Also, thinly slice the onions and keep aside.
Heat the oil in a deep non-stick pan on a medium flame. Lower the flame, add the garlic. Deep-fry on a slow flame till they turn golden brown in colour. Drain on an absorbent paper and keep aside. It is important to remove them when they are golden brown because they will eventually turn dark and crisp after removing.
In the same hot oil, add the onions. Deep-fry on a slow flame till they turn light brown in colour.
Drain on an absorbent paper and keep aside. Same with onions, they turn dark very quickly, so you have to be extremely careful while frying onions.
In the same hot oil, add the vaal dal. Deep-fry on a slow flame till they turn brown in colour. Drain on an absorbent paper and keep aside.

How to serve

Take 1 cup of rice noodles in a serving bowl. You can use regular noodles or instant noodles also as substitutes.
Top it with 1/4th portion of the prepared curry evenly over it.
Garnish it with little fried onions and fried vaal dal.
Also, sprinkle little fried garlic and spring onions evenly over it.
Finally sprinkle coriander and chilli flakes.
Top with little salt and lemon juice. For the perfect taste, squeeze some lime into your noodle soup just before eating.
Repeat steps 1 to 6 to make 3 more servings of the khowsuey. It is not necessary to put all the condiments. When serving to guests, serve the condiments separately so that they can mix and match as per their preference.
Serve the Burmese khowsuey immediately.
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