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Khao Soi ข้าวซอย
History of Khao Soi;
Khao soi or khao soy (Thai: ข้าวซอย, pronounced [kʰâ(:)w sɔ̄ːj]; Lao: ເຂົ້າຊອຍ [kʰȁ(ː)w sɔ́ːj], 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. 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.
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 soup 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. ( Source Wikipidia)