Some Thai dishes are well-known to foreign visitors, but there are other regional specialities that don’t always get the recognition they perhaps deserve. One such dish is khao soi which is synonymous with northern Thailand and particularly Chiang Mai. Khao soi owes its origins to a mixture of influences dating back to the 15th and 16th centuries. 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 under the control of the Burmese.
The dish has continued to evolve over the years and nowadays each restaurant or food stall will have its own way of preparing and serving the dish. However, the basic ingredients of khao soi remain the same. Soft, flat egg noodles are served in a curry broth together with a choice of meat (chicken, pork or beef) and topped with crispy fried noodles. To accompany khao soi, which is eaten with chopsticks and a spoon, small side dishes are also served which enable the individual diner to adjust the sweetness or sourness of the broth. These condiments are usually a lime wedge, pickled cabbage, shallots and dried curry paste. Khao soi is a lunchtime favourite and there aren’t many places that serve it in the evening. A typical roadside eatery serves khao soi for between 30 to 40 Baht a bowl. Don’t think you’ve been short-changed when a large bowl arrives which is less than half-full; this is to aid the mixing of ingredients and is a typical way of serving many Thai noodle or curry-based dishes.
