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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 |
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.
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:
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