Khao soi

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 still made with the traditional noodles, and in some markets in Luang Namtha and Muang Sing vendors still cut the noodles. These traditionally cut noodles can also be found in several places in northern Thailand.

Khao soi
Chicken khao soi with fermented vegetables, Chiang Mai Province, Thailand
Alternative namesKhao soy
TypeNoodle soup
Place of originSoutheast Asia
Region or stateNorthern Thailand, Northern Laos and Shan State
Associated national cuisineMyanmar, Laos and Thailand
Created byChin Haw
Main ingredientsHand cut rice or egg noodles, coconut milk, curry soup base
VariationsNorthern Thai khao soi, Lao khao soi
Similar dishesOhn no khao swè

Versions

There are two common versions of khao soi:

Lao-style khao soi, in Luang Prabang
  • Lao khao soi is a soup made with wide rice noodles, coarsely chopped pork, tomatoes, fermented soy beans, chillies, shallots, and garlic, then topped with pork rind, bean sprouts, chopped scallions, and chopped cilantro. Though northern Laotians have a special way of preparing this dish, different versions of it can be found at Lao restaurants.[3]
  • Northern Thai khao soi or Khao Soi Islam is closer to the present day Burmese ohn no khao swè, being a soup-like dish made with a mix of deep-fried crispy egg noodles and boiled egg noodles, pickled mustard greens, shallots, lime, ground chillies fried in oil, and meat in a curry-like sauce containing coconut milk.[4] The curry is somewhat similar to that of yellow or massaman curry but of a thinner consistency. It is popular as a street dish eaten by Thai people in northern Thailand, though not frequently served in Thai restaurants abroad.
    There is some reason to believe that the Thai version of khao soi was influenced by Chinese Muslim cuisine and was therefore likely served with chicken or beef.[5]
    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.
  • 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).[6]
  • Northern Thai khao soi
  • Chicken khao soi with curdled blood in a school cafeteria, Chiang Rai, Thailand.
  • 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 nam ngiao.
  • A Muslim style khao soi nuea (beef khao soi), Chiang Mai, Thailand.
  • 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.
  • Khao soi noi songkhrueang is a Shan dish: a wrap made from steamed rice flour batter with a filling of steamed vegetables and dusted with ground peanuts.

See also

Notes and references
  1. "Khao Soi Recipe, Northern Style Curried Noodle Soup with Chicken (khaao saawy gai ; สูตรทำข้าวซอยไก่)". Thaifoodmaster. 2010-12-04. Retrieved 2018-02-28.
  2. Agha, Shafia (3 February 2013). "Recipe: Burmese Khao Suey". The Express Tribune. Retrieved 11 February 2013.
  3. "Kao Soi". Lao Food Recipes. The Boat Landing Guest House and Restaurant. 26 March 2010. Archived from the original on 16 July 2012. Retrieved 7 July 2012.
  4. Walters, A.V. (2014). The Foodspotting Field Guide. Chronicle Books. p. pt39. ISBN 978-1-4521-3008-8. Retrieved June 1, 2017.
  5. "Khao Soi". Lanna Food. Chiang Mai University. Retrieved 7 July 2012.
  6. "Khao Soy Tai or Shan Kao Soi by Sao Tern Moeng". Shancooking.blogspot.com. 2006-03-26. Retrieved 2013-09-19.
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