When we picked Khao Soi as one of our first TAAN THAI products, we ventured to the north of Thailand, the hub of all Thailand’s best Khao Sois. During the trip, we visited different restaurants claiming to offer the best Khao Soi in town. This is where we discovered that Khao Soi comes in many forms and variations. The traditional Khao Soi uses chicken and beef as the protein base. However, we also found some that offer pork as an alternative.
There are also different types of noodles used. There are egg noodles, both thin and thick ones, and rice noodles. In other words, there are no set recipes for Khao Soi. Each restaurant has its own recipe handed down for generations. Khao Soi soup also comes in many different forms of thickness and spiciness. But all of them are made of coconut curry soup, topped with crispy, deep-fried noodles and lime juice. Most restaurants also offer pickled mustard, freshly chopped shallot, and chili oil on the side to balance out the taste.
One of the most impressive restaurants we visited is called Khao Soi Nong Haw. You can check out our footage here. The head chef of Khao Soi Nong Haw is this coolest lady who has been doing what she loves for more than 30 years. Her Khao Soi is one of a kind. The soup is not too dense but flavorful, fused with northern Thai spices. Her noodle is 100% homemade, based on her family’s recipe, inherited from China. You can enjoy it with an overnight braised chicken drumstick or perfectly tender stewed beef. If you happen to be in Chiang Mai, make sure to visit her at Khao Soi Nong Hor.
Khao Soi is thought to originate from the North of Thailand since it is considered “local food” there. However, according to historical records, it was actually a product of globalization, so to speak, from the past. In the past, people from the South of China, called Chin Haw or **Yunnanese, migrated to the north of Thailand (as well as some parts of Myanmar, Laos, and Vietnam), as a part of the military exercises. With them, Khao Soi, then called “Haw Noodles”, were introduced to locals in Southeast Asia. Chiang Mai, one of the main trade city then, became one of the hub for Haw Noodles. To date, the province has a district that is called Nong Haw. Because of Chin Haw’s migration that also passed through Myanmar, there is a noodle dish, called Ohn-No Khao Swe, that is very similar to Thailand’s Khao Soi as well. Therefore, we can safely say that Khao Soi is actually a shared culture from China to Southeast Asia.
Khao Soi is translated to “slicing rice.” Its name refers to the process in the past when they made noodles by mixing rice flour with water and salt until they stuck together and molding it into a thin sheet, then slicing them into noodles.
The recipe for TAAN THAI Khao Soi Noodles is also from a family recipe in Chiang Mai. We search for the best supplier who know how to make Khao Soi and deliver them to you in an easy-to-make pack, which you can make in 10–15 minutes. Our Khao Soi Noodles are also vegetarian-friendly. Try our Khao Soi Noodles now and let us know how you like them!