Top 3 Burmese Noodle Soups

Ohn no khao swè, meaning noodles with coconut milk, is a traditional dish that is believed to have inspired the creation of Thailand’s khao sai. It consists of boiled egg noodles and pieces of curried chicken smothered in a creamy coconut-milk-and-chicken soup. The soup is typically thickened with chickpea flour, and it usually comes with an array of different garnishes and condiments. Typical ingredients added to this dish for enhanced flavor and texture include slices of hard-boiled eggs, crispy fried noodles, bean or chickpea fritters, fresh cilantro, green onions, soaked yellow onions, lime or lemon slices, ngapi fish sauce, and red chili flakes. In Myanmar, this specialty is a popular street food item, and it is commonly enjoyed for breakfast, lunch, or dinner. Ohn no khao swè can also be found in numerous eateries, restaurants, cafés, and hotels across the country.Expand

Crowned as the unofficial national dish of Burma, mohinga is a fish and rice noodle soup that can, depending on the region, be enriched with an array of different ingredients by adding them to the soup or using them as a dressing or garnish. When it comes to the origin, various accounts exist, some of them dating as far back to the first century. By the 19th century, mohinga was regarded as a working-class meal due to its low cost, but over time, it has become so popular that today it can even be purchased as a ready-made soup. Although this fish soup is typically consumed for breakfast, it evolved into an all-day dish that is traditionally sold by street hawkers and roadside sellers.Expand

Kyay oh is a popular Burmese dish consisting of vermicelli noodles, eggs, and meatballs in a broth made with chicken, fish, or pork. The dish is usually not made at home, as there are a lot of restaurants serving it - usually at very high prices. Traditionally, kyay oh is served in a copper pot.Expand