Khao soi

Khao soi

Chicken khao soi in Chiang Mai, Thailand
Alternative names Khao soy
Type Noodle soup
Region or state Northern Thailand, Northern Laos and Shan State
Main ingredients Hand cut rice or egg noodles, coconut milk, curry soup base
Variations Northern Thai khao soi, Lao khao soi
Cookbook: Khao soi  Media: Khao soi

Khao soi or khao soy (Thai: ข้าวซอย, pronounced [kʰâ:w sɔ̄ːj]; Lao: ເຂົ້າຊອຍ [kʰȁw sɔ́ːj]) is a Burmese-influenced dish (see ohn no khao swè) served widely in northern Laos and northern Thailand.[1] The name means "cut rice" in Thai, although it is possible that it is simply a corruption of the Burmese word for noodles which is just "khao swè" which may account for the variations. Traditionally, the dough for the rice noodles is spread out on a cloth stretched over boiling water. After steaming the large sheet noodle is then rolled and cut with scissors. Lao khao soi is still made with the traditional noodles and in some markets in Luang Namtha and Muang Sing you can still see the vendors cutting the noodles. These traditional cut noodles can also be found in several places in northern Thailand.


There are two common versions of khao soi:

Lao-style khao soi, in Luang Prabang

Khao soi is featured in the cuisine of the Shan people who primarily live in Burma. This version of khao soi, as well as the version in Chiang Rai Province, can contain pieces of curdled blood (see khow suey).[4]

See also

Notes and references

  1. Agha, Shafia (3 February 2013). "Recipe: Burmese Khao Suey". The Express Tribune. Retrieved 11 February 2013.
  2. "Kao Soi". Lao Food Recipes. The Boat Landing Guest House and Restaurant. 26 March 2010. Retrieved 7 July 2012.
  3. "Khao Soi". Lanna Food. Chiang Mai University. Retrieved 7 July 2012.
  4. "Khao Soy Tai or Shan Kao Soi by Sao Tern Moeng". 2006-03-26. Retrieved 2013-09-19.
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