Khao soi usually includes shallots.
The signature dish of Chiang Mai in northern Thailand, khao soi is a unique curry noodle dish with a rich multicultural history. While there are numerous variations, the staple dish consists of beef and egg noodles in a coconut milk and curry broth, topped with fried noodles. Each diner adjusts the flavor of the dish to their liking, with a variety of condiments served on the side. Restaurant menus may identify it with a variety of other spellings, such as kao soi.
Traditional khao soi is prepared without pork, in accordance with Islamic law.
While this dish is most commonly associated with northern Thailand, it is believed to have originated elsewhere. Its roots go back to the Muslim groups that followed the Mongols when they invaded China in the 13th century. They settled in scattered groups in China, mainly earning a living as farmers. In the late 19th century, they migrated again due to political instability in China, passing through Burma and Laos before settling mainly in northern Thailand. By intermarrying with local people, elements of their culture became integrated into society and this tasty dish evolved as cultures merged.
Translated into English, khao soi means cut rice or minced rice. The original dish is believed to have been served with rice noodles. This noodle was traditionally made with ground rice and other ingredients mixed into the dough. The dough was then rolled into a thin sheet and cut into the noodles used in this dish.
Due to Islam’s halal food requirements, khao soi was originally made without pork. Contemporary versions of the dish, however, include a variety of meats, including pork, beef, and chicken. The meat in khao soi can be in the form of tender chunks in the broth or chunks of meat that fall off the bone. Vegetarian options are also available, especially where the dish has been adapted outside of Thailand to local tastes.
The dish is accompanied by a variety of condiments such as dried curry paste or hot sauce, lemon slices, shallots, pickled cabbage, and others. Each diner adjusts the sweetness or acidity of the dish to their individual tastes with the addition of condiments. To make it easier to mix the seasonings in the dish, khao soi and other Thai dishes are often served in a large bowl that is not half full.
Khao soi is traditionally eaten at midday and is rarely served in northern Thailand in the evening. Traditionally, diners enjoy this dish with the help of chopsticks and a spoon. However, since khao soi is served all over the world, local eating habits may prevail as to when it is served and eaten.