Khao soi or khao soy (Thai: ข้าวซอย, pronounced [kʰâ:w sɔ̄ːj]; Lao: ເຂົ້າຊອຍ [kʰȁw sɔ́ːj], Burmese: အုန်းနို့ခေါက်ဆွဲ ,pronounced [ʔóʊɴ no̰ kʰaʊʔ sʰwɛ́]) is a Chin Haw dish[1] served in Laos and northern Thailand.[2] A comparable dish, ohn no khao swè, is widely served in Myanmar. The name means 'cut rice', although it is possible that it is simply a corruption of the Burmese word for noodles – "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 traditionally made with hand sliced rice noodles in clear soup broth and topped with minced pork and tomato sauce.[3] 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.
![]() Chicken khao soi with fermented vegetables, Chiang Mai Province, Thailand | |
Alternative names | Khao soy |
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Type | Noodle soup |
Place of origin | Southeast Asia |
Region or state | Northern Thailand, Northern Laos and Shan State |
Associated national 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 |
There are two common versions of khao soi:
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