|Alternative names||Khao soy|
|Place of origin||Southeast Asia|
|Region or state||Northern Thailand, Northern Laos and Shan State|
|Associated national 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|
Khao soi or khao soy (Thai: ข้าวซอย, pronounced [kʰâ:w sɔ̄ːj]; Lao: ເຂົ້າຊອຍ [kʰȁw sɔ́ːj], Burmese: အုန်းနို့ခေါက်ဆွဲ [ʔóʊɴ no̰ kʰaʊʔ sʰwɛ́]) is a Chin Haw dish served widely in Myanmar (known as: ohn no khao swè), Laos and northern Thailand. 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. Lao khao soi is still made with the traditional noodles, and in some markets in Luang Namtha and Muang Sing vendors still cut the noodles. These traditionally cut noodles can also be found in several places in northern Thailand.
There are two 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.