In Burmese, ‘khow suey’ translates to rice noodles. It is believed that the dish was born in Burma and reached East India with those who fled to the country during World War II. Khow suey makes great comfort food. A version of khow suey made with dry noodles can be found in some places like Yangon in Myanmar. The khow suey eaten in India is similar to the Southern Myanmarese ‘ohn no khow suey’. ‘Khow soi Islam’ is a version of khow suey that does not use pork and is prepared mainly by Muslims using chicken or beef. The Malaysian dish laksa was derived from khow suey. Khow suey is essentially a spicy coconut-milk based soup with noodles and meat, but this version uses vegetables. It is usually served with toppings like fried shallots, fried garlic, eggs, coriander and crushed peanuts.
