Khow Suey vs Ohn No Khao Swe

If you grew up with khow suey in Karachi, Mumbai or a Memon family kitchen, you have already eaten a Burmese dish. Khow suey is the South Asian version of ohn no khao swe, Burma’s coconut chicken noodles, carried home by families who once lived in Burma. Here is how the two compare, and how the dish got from one to the other.

Where khow suey comes from

Under British rule, Burma had a large South Asian community, and among them were Memons, a Muslim trading community with roots in Gujarat. They ate ohn no khao swe like everyone else in Burma. After 1962 many South Asian families left Burma, and a large number settled in Karachi. The dish came with them, and its name softened into khow suey.

Away from Burmese markets, cooks used what they could buy. Spaghetti was easier to find than Burmese egg noodles, and some families made the sauce with yoghurt thickened with gram flour, which looks much like the coconut broth. The spicing moved towards South Asian flavours too. Today khow suey is a party and wedding dish in Memon homes and is found across Pakistan, India and Bangladesh.

What is the difference?

	Ohn no khao swe	Khow suey
Where from	Burma	South Asia, especially Karachi and Memon families
Noodles	Wheat or egg noodles, often with crispy fried noodles on top	Often spaghetti
Broth	Coconut milk or coconut cream, thickened with chickpea flour	Coconut milk, or yoghurt and gram flour in some families
Spicing	Turmeric, paprika, chilli, garlic and onion	Often adds garam masala, cumin and coriander
Toppings	Boiled egg, raw onion, crispy noodles, lime, coriander, chilli oil, fish sauce	Fried garlic, crispy onions, lemon, chilli, coriander, and in Karachi often crunchy snacks

The idea is the same in both: a pot of curried broth, a pile of noodles, and a table of toppings so everyone makes their own bowl.

Aamna’s version sits in between

Aamna is of Burmese-Indian heritage, and her ohn no khao swe shows both sides. The broth is Burmese: chicken marinated in paprika, turmeric and chilli, cooked with blended onions, chickpea flour and a melted block of coconut cream. The noodles are what many South Asian families use: spaghetti, with rice noodles alongside. It serves about eight, with boiled eggs, crispy noodles, raw onion, coriander, lime and homemade chilli oil on the table.

Tips for making either at home

• Cook the chickpea flour properly. Stir it into water first and keep stirring for about 5 minutes over medium heat so the broth is smooth, with no raw taste.
• Melt coconut cream slowly. A block melts into the broth if you keep stirring, and gives a richer result than a thin tin of milk.
• Keep the heat low once it boils. A gentle simmer stops the broth catching.
• Make the toppings the star. Fried garlic, crispy onions, boiled egg, lime and chilli oil are what make it a feast.
• Fry some noodles. A handful of fried rice noodles on top adds crunch.

For more Burmese noodle dishes, from mohinga to noodle salads, read our guide to Burmese noodles. A spoonful of Thami Letto over the bowl adds savoury crunch too.

Khow suey FAQs

Is khow suey Burmese?

It comes from Burma. Khow suey is the South Asian version of ohn no khao swe, the Burmese coconut chicken noodle dish.

Why do people use spaghetti for khow suey?

Families who settled in Karachi couldn’t easily buy Burmese noodles, and spaghetti was a good swap. It stuck, and many people now think of it as part of the dish.

Is khow suey the same as khao soi?

No, though they are related. Khao soi is a northern Thai noodle curry that may also have roots in the Burmese dish, but it is its own dish with its own flavour.

Does khow suey use coconut milk?

Many versions do, like the Burmese original. Some families make the sauce with yoghurt and gram flour instead.

What goes on top of khow suey?

Fried garlic, crispy onions, boiled egg, lemon or lime, chopped chillies and coriander are the usual toppings. Karachi versions often add crunchy fried snacks too.

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