Khao soiorkhao 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[1][2] served in Laos and northern Thailand.[3] 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.
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Chicken khao soi with fermented vegetables, Chiang Mai Province, Thailand
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Alternative names | Khao soy |
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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.[4]
Lao khao soi is traditionally made with hand-sliced rice noodles in clear broth and topped with minced pork.[5] 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.
There are several common versions of khao soi: