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Khao soi
Khao soi or khao soy (Thai: ข้าวซอย [kʰâw sɔːj]; Lao: ເຂົ້າຊອຍ [kʰȁw sɔ́ːj]) is
a Burmese-influenced dish (see on no khauk swe) served widely in northern Laos and
northern Thailand. The name means "cut rice". 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.
There are two common versions of khao soi:
- 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.
- Northern Thai khao soi is closer to the present day Burmese on ne khauk swe,
being a soup-like dish made with a mix of deep-fried crispy egg noodles and boiled
egg noodles, pickled cabbage, shallots, lime, ground chillies fried in oil, and
meat in a curry-like sauce containing coconut milk. 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.
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