Khao Soi is a dish that appears in Northern Thailand and Northern Laos and is popular with travellers in these regions.  It's a typical market breakfast in Luang Nam Tha, Laos. This recipe is that for the Tai people in Northern Myanmar close to the China border and also for the Chinese Tai in Xishuanbanna. All the recipes resemble each other remarkably.




Ingredients:
  • 2 packet rice noodles (flat, medium size)
  • 4 cups ground pork or chicken (or 2 cups of each)
  • 3 medium-size ripe tomatoes (finely cut or chopped)
  • 1 medium-size onion (finely cut or chopped)
  • 5 tablespoon cooking oil
  • 1/4 teaspoon paprika
  • 2 tablespoon thin soy sauce
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon MSG (if desired) or sugar (if preferred)
  • 1/2 cup water

Ingredients for Broth:
  • 10 - 12 pieces pork bones or chicken bones
  • 10 cups water
  • 3/4 teaspoon salt
  • 1/4 teaspoon MSG (if desired) or sugar (if preferred)

Ingredients for Relish and Garnishing:
  • 1 cup pickled mustard leaves (finely cut)
  • 1 cup cabbage (finely cut)
  • 1/4 sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon vinegar
  • 3 blocks pickled tofu
  • 3/4 cup water
  • 1 tablespoon Chinese 5 spice
  • 1 cup cooking oil
  • 1/2 cup soy sauce
  • 1 Tbsp chillie powder
  • 1 cup roasted peanuts (roughly ground)
  • 1/2 cup finely cut spring onion and/or coriander
  • 1 packet crispy fried pork rind
Method:
( Broth)
First make broth by boiling the bones in water with salt and MSG (if desired). Allow to boil for 1 hour at least . When noodles are  served this broth should be boiling hot.

(Noodles)
  1. Place noodles in a large pot, pour cold water till it covers the noodles and soak for about 1 hour to rehydrate.

(Sauce)
  1. Heat pot and put in oil. When oil is hot, put in onion and stir till well cooked. Add tomato, stir and let it cook till it becomes soft and pulpy.
  2. Put in ground meat, paprika, soy sauce, salt, MSG (if desired) stir and mix well. Cover pot and cook for about 1-2 minutes. Add water and stir again. Cover pot and cook for about 4-5 minutes or until there is only oil and a little water is left in the meat sauce.
  3. Remove from the heat.

(Relish & Garnish)
  1. In a bowl, mix pickled mustard leaves, cabbage, sugar and vinegar, as in making salad. Transfer the mixture into a serving bowl.
  2. Mash pickled tofu and mix and stir well in the water. Pour and keep in a container for serving.
  3. Heat oil, and when hot pour half each into two small heat-proof serving containers. Put Chinese spice in one container and stir, and put hot chili powder in one container and stir.
  4. Put chopped peanuts in a serving container.
  5. Put soy sauce in a serving container.
  6. Put chopped spring onion and /or coriander in a serving container.
  7. Place these serving containers on the dining table.

Serving
  1. The Shan method is to put noodles in a bowl till about 2/3 full. With a big soup ladle pour boiling broth to cover the noodles and stir and swirl well with chopsticks or a fork till the noodles are fully hot and have a soft texture. Pour back the broth into the pot by draining well. A convenient alternative method is place the noodles in a pasta colander and immerse the colander in the broth until the noodles are soft (generally a minute or less)
  2. Spoon about 2 tablespoon of meat sauce and put in the noodle bowl. Put in as much broth as desired. Put in a little of each ingredient of the relish  onto the noodles and mix.
  3. Diners can add more of whatever they would like. This is very enjoyable if eaten with crispy pork rind at the same time.