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Khao soi
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Khao soi or khao soy (, ; , ; , ; , ; , ) is a dish served in and northern . A comparable dish, ohn no khao swè, is widely served in . In Myanmar, it is known as "khao swè", an adaptation of the original name. Traditionally, the dough for the wheat noodles is spread out on a cloth stretched over boiling water. After steaming, the sheet noodles are rolled and cut with scissors.

The dish is believed to have evolved from Chinese Muslim traders who plied the 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 and , vendors still hand-cut the noodles. These traditionally cut noodles can also be found in several places in northern Thailand.


Versions
There are several common versions of khao soi:
  • Lao khao soi is completely different and has no relation to the more famous Muslim-influenced khao soi , a rich coconut curry and egg rice noodle soup, of northern Thailand and Burma. 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. The streamed rice flour sheets are then rolled and sliced into ribbons. 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 and are said to be the birthplace of the Lao khao soi. Northern Laotians have a special way of preparing this dish; different versions of it can be found at Lao restaurants.
  • Northern Thai khao soi or Khao Soi Islam is closer to the present-day Burmese ohn no khao swè, being a -like dish made with a mix of deep-fried crispy and boiled egg noodles, pickled mustard greens, , lime, ground chillies fried in oil, and meat in a curry-like sauce containing .
    (2025). 9781452130088, Chronicle Books. .
    The curry is somewhat similar to that of yellow or but of a thinner consistency. It is popular as a street dish eaten by in northern Thailand, though not frequently served in Thai restaurants abroad.
    The Northern Thai khao soi's predecessor was likely a noodle dish that made its way to the region from Myanmar, via the , a group of Thai Chinese Muslims from Yunnan, who traded along caravan routes through in Myanmar, Laos, and Thailand from the 18th to early 20th centuries. Due to the Muslim influence, the noodle soup was originally , and therefore commonly served with chicken or beef, not pork.
    Different variants of khao soi that are made without any coconut milk and with rice noodles instead of egg noodles are mainly eaten in the eastern half of northern Thailand.
  • Shan khao soi (; ) is featured in the cuisine of the who primarily live in . The dish consists of hand-sliced topped with a tomato and meat sauce. This version of khao soi, as well as the version in Chiang Rai Province, can contain pieces of curdled blood (see ).


Gallery
CVK-Khao Soi42.JPG|Chicken khao soi with curdled blood in a school cafeteria, , Thailand. Khao soi Mae Sai.JPG| Khao soi Mae Sai, with (minced) pork and curdled blood, is a Thai variant that does not contain coconut milk or curry but uses the same sauce as in . Khao soi nuea Fueng Fah.jpg|A Muslim style khao soi nuea (beef khao soi), , Thailand. Khao soi nam na.jpg| Khao soi nam na is a style of khao soi with a minced pork-and-chilli paste, that is eaten in the eastern part of Chiang Rai Province, Thailand. 2019 01 Khao soi noi songkhrueang.jpg| Khao soi noi songkhrueang is a dish: a wrap made from steamed rice flour batter with a filling of steamed vegetables and dusted with ground peanuts.


See also


External links

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