Khao soi

Khao soi or khao soy (Thai: ข้าวซอย, pronounced [kʰâ(ː)w sɔ̄ːj]; Northern Thai: ᩮᨡᩢ᩶ᩣᨪᩬ᩠ᨿ, pronounced [kʰa᷇(ː)w sɔ̄ːj]; Lao: ເຂົ້າຊອຍ, pronounced [kʰȁ(ː)w sɔ́ːj]; Shan: ၶဝ်ႈသွႆး, pronounced [kʰaw˧˧˨.sʰɔj˥]; Burmese: အုန်းနို့ခေါက်ဆွဲ, pronounced [ʔóʊɴ no̰ kʰaʊʔ sʰwɛ́]) is a Chin Haw dish served in Laos and northern Thailand. A comparable dish, ohn no khao swè, is widely served in Myanmar. In Myanmar, it is known as "khao swè", an adaptation of the original name. Traditionally, the dough for the wheat 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.

Lao khao soi is traditionally made with hand-sliced rice noodles in clear broth and topped with minced pork. 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: