Khao soi

Khao soi or khao soy (ข้าวซอย, ; ເຂົ້າຊອຍ, ,  အုန်းနို့ခေါက်ဆွဲ ,) is a Chin Haw dish  served in Laos and northern Thailand. A comparable dish, ohn no khao swè, is widely served in Myanmar. The name means "cut rice" and is derived from the Tai-Kadai language family. In Myanmar, it is known as "khao swè", an adaptation of the original name. Traditionally, the dough for the rice 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.

Versions
There are several common versions of khao soi:
 * Lao khao soi is completely different and has no relation to the more famous Muslim-influenced khao soi, a rich coconut curry and egg rice noodle soup, of northern Thailand and Burma. Lao khao soi is a hand-sliced rice noodle soup with clear chicken, beef or pork broth topped with a tomato meat sauce made of minced pork, tomatoes, garlic, and fermented bean paste. The dish is always served with fresh herbs. Lao khao soi noodles are made with steamed rectangular sheets of rice flour batter. The streamed rice flour sheets are then rolled and sliced into wide rice noodle ribbons. The name khao soi is derived from the Lao language meaning 'sliced rice': khao is “rice” and soi  means “sliced” and it is probably where the dish got its name. The northern Lao provinces of Luang Namtha and Luang Prabang are said to be the birthplace of the Lao khao soi.  Northern Laotians have a special way of preparing this dish; different versions of it can be found at Lao restaurants.
 * Khao soi - Bangkok - 2017-05-07 (001).jpgKhow Suey (25204448596).jpgNorthern 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. 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. The Northern Thai khao soi 's predecessor was likely a noodle dish that made its way to the region from Myanmar, via the Chin Haw, a group of Thai Chinese Muslims from Yunnan, who traded along caravan routes through Shan State in Myanmar, Laos, and Thailand from the 18th to early 20th centuries. Due to the Muslim influence, the noodle soup was originally halal, and therefore commonly served with chicken or beef, not pork. 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.
 * Shan khao soi (ရှမ်းခေါက်ဆွဲ) is featured in the cuisine of the Shan people who primarily live in Burma. The dish consists of hand-sliced rice noodles topped with a tomato and meat sauce. This version of khao soi, as well as the version in Chiang Rai Province, can contain pieces of curdled blood (see khow suey).