|Alternative names||Khao soy|
|Region or state||Northern Thailand, Northern Laos and Myanmar|
|Associated cuisine||Myanmar, Laos and Thailand|
|Created by||Chin Haw|
|Main ingredients||Hand cut rice or egg noodles, coconut milk, curry soup base|
|Variations||Northern Thai khao soi, Lao khao soi|
|Similar dishes||Ohn no khao swè|
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.
There are several common versions of khao soi:
Chicken khao soi with curdled blood in a school cafeteria, Chiang Rai, Thailand.
A Muslim style khao soi nuea (beef khao soi), Chiang Mai, Thailand.
Khao soi nam na is a style of khao soi with a minced pork-and-chilli paste, that is eaten in the eastern part of Chiang Rai Province, Thailand.
Khao soi noi songkhrueang is a Shan dish: a wrap made from steamed rice flour batter with a filling of steamed vegetables and dusted with ground peanuts.