Add half the spring onions to the mix. Khao soi is enjoyed more in the Northern regions of Laos. Where do you want to go when we, Pepper ‘supervising’ my packing at the last pl, Wishing we could just pop across to Bangkok to do, Pepper is loving the spiral staircase at the new a. It doesn’t take long to find the noodle maker — that is, if you don’t count the day and half drive through Laos’ perilous mountains to reach Ban Siliheuang village in Luang Namtha Province. Just wondering. 100% Privacy. This will warm up the noodles and the bowl to keep the noodle soup hot when served. While distinctive, the food of Laos and Laotian cooking has been influenced by, and has in turn influenced the cuisines of its neighbours, China, Thailand, Vietnam, Cambodia, and Laos. But don’t let my forgetfulness put you off…. Before the first spoonful, Steph and I we went in with absolutely no expectations, but were left thinking “Ohhhh dat was GEEEEEWD!” So of course, I really wanted this recipe, but I had to play it cool. Comme c’est souvent le cas au Laos, plusieurs des ingrédients composant cette soupe sont des spécialités locales. Swirl the noodles for a few seconds with chopsticks and then strain. In Northern Thailand, you may find this dish is made with curry paste and coconut milk. That's why Khao Soi made from rice flour. Khao soi noodles are cut and used in the Northern Lao version of Khao soi, a noodle soup topped with a pungent fried sauce of pork mince, garlic and fermented soybean paste (mak tua nao) chopped spring onions, coriander and greens, as well as other noodle dishes. Worth the effort to make it – I made double the amount of stock and froze it in plastic bags. Ladle the soup over the noodles and spoon the sauce over the top. Locals in Put the lid on and set aside. Up until then we’d only known and loved the Chiang Mai khao soi and hadn’t yet made the connection between that and Myanmar’s ohn no kauk swe, both coconut milk-based curry noodle soups typically made with chicken and served with fried noodles on top. Grill the ginger and onion until the skins are charred. Also, serve a bowl of meat sauce on the table if anyone wants extra. fresh rice noodle (banh pho) or 400 gm of dried flat rice noodles, washed and cleaned (or 2 L of store-bought chicken stock), broken up (optional and available at Asian grocery). It’s a great dish! This will help the noodles not to stick. I personally believe that fresh rice noodles are better then dried rice noodles for this dish. trust me, this one is a winner. It is also known as “spaghetti … Yet the closest cousins to Lao khao soi are the Szechuan dan dan noodles – without the numbing Sichuan peppercorns – and ragu Bolognese if it were served as a soup, only the Lao ‘ragu’ we sampled more closely resembles Thailand’s nam prik ong. Sign up below to receive our monthly newsletter to your In Box for special subscriber-only content, travel deals, tips, and inspiration. Spoon over the sauce and add the bean sprouts and the remaining spring onions. It has a garlicky tomato meat sauce that gives this dish its wonderful flavour and colour. The only Khao Soi I’ve ever been able to find at Thai restaurants in the US has been Lao Khao Soi. That’s one intimidating recipe! Add salt and sugar to the soup and simmer for 1 hour on medium low. If using dried rice noodles, please prepare as per package instructions. Serve with the remaining condiments. Khao soi utawa khao soy ( Thai: ข าวซอย, kocapan [kʰâ:w sɔ ːj]; Masalah Lua ing Modhul:Lang larik 1120: attempt to index field 'article_name' (a nil value). Love the long list of condiments, I just wish I’d bought one of those condiment caddy things there. Cook for 20 minutes over low heat and stir every 5 minutes. To counter, the soup is purposely kept light in seasoning to balance out the flavours. As soon as our tour of Luang Prabang’s glittering pagodas ended, we made a beeline for the timber and corrugated iron shack on Manomai Road and the best Lao khao soi we’ve ever eaten. It gives the noodle soup crunch, colour and surprisingly a lot of flavour. But the ultimate garnish for “khao soi” is crushed store-bought pork crackling. Other than some additional chilli flakes, we encourage you to provide the full range of condiments for your guests, but we don’t really think that this Lao khao soi recipe needs anything extra. Photography has appeared in Conde Nast Traveler, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Wanderlust, Get Lost, Travel+Leisure Asia, DestinAsian, Four Seasons Magazine, Fah Thai, Sawasdee and many more. I remember asking “mate… what is this?” and he replied its “khao soi” in a tone that suggested that it was as common a boiled rice. Let us know what you think. Khao Soi (Lao Soup) A personal favourite, khao soi is a soup made from a pork-stock, rice noodles and a large scoop of a tomato-pork sauce dolloped on top. I have to remember to double the amount of stock next time I make it! Hi Sarah, yes it is a long recipe! It’s made with rice noodles, ground pork, and tomatoes and has no crispy fried egg noodles or coconut milk. Place the noodles in the individual serving bowls. It is free and your email will not be shared with anyone else.