Khao soi
Khao soi or khao soy (Thai: ข้าวซอย, pronounced [kʰâ(:)w sɔ̄ːj]; Lao: ເຂົ້າຊອຍ [kʰȁ(ː)w sɔ́ːj],Shan: ၶဝ်ႈသွႆး pronounced [kʰaw˧˧˨.sʰɔj˥], Burmese: အုန်းနို့ခေါက်ဆွဲ ,pronounced [ʔóʊɴ no̰ kʰaʊʔ sʰwɛ́]) is a Chin Haw dish served in Laos and northern Thailand. A comparable dish, ohn no khao swè, is widely served in Myanmar. The name means "cut rice" and is derived from the Tai-Kadai language family. In Myanmar, it is known as "khao swè", an adaptation of the original name. Traditionally, the dough for the rice noodles is spread out on a cloth stretched over boiling water. After steaming, the sheet noodles are rolled and cut with scissors.
Chicken khao soi with fermented vegetables, Chiang Mai Province, Thailand | |
| Alternative names | Khao soy |
|---|---|
| Type | Noodle soup |
| Region or state | Northern Thailand, Northern Laos, and Myanmar |
| Associated cuisine | Myanmar, Laos and Thailand |
| Created by | Chin Haw |
| Main ingredients | Hand-cut rice or egg noodles, coconut milk, curry soup base |
| Variations | Northern Thai khao soi, Lao khao soi |
| Similar dishes | Ohn no khao swè |
The dish is believed to have evolved from Chinese Muslim traders who plied the spice route when what is now modern-day northern Thailand was controlled by the Burmese.
Lao khao soi is traditionally made with hand-sliced rice noodles in clear broth and topped with minced pork. In some markets in Luang Namtha and Muang Sing, vendors still hand-cut the noodles. These traditionally cut noodles can also be found in several places in northern Thailand.