Khao soi or Khao soy is a Burmese-influenced dish served in northern Laos and northern Thailand, especially Luang Prabang and Chiang Mai, respectively. Khao soi was first introduced to northern Laos from Burma and then from northern Laos it continued to spread to northern Thailand.
In northern Thailand, there is a similar dish known as Thai khao soi, which is a soup-like dish made with deep-fried crispy egg noodles, pickled cabbage, shallots, lime, nam prik pao, and meat in a curry-like sauce containing coconut milk. The curry is similar to that of yellow or Massaman curries but is thinner. Some recipes use Massaman curry in the dish. Though northern Lao people have a special way of preparing this dish, different versions of it can be found at Lao restaurants. It is popular as a street dish eaten by Thai people, though not frequently served in Western Thai restaurants.
Traditionally, the dish was served with beef or chicken rather than pork, as it is Chinese Muslim in origin.
