Khao Soi is a Burmese influenced dish found in Northern Thailand. It is a yellow curry-based noodle dish that’s slightly watery, as compared to the laksa dish found in Singapore and Malaysia. The dish is often found at roadside stalls, but we couldn’t find any so we made do with a touristy Khao Soi restaurant near the night market.The touristy version came with a presentation of the noodle with the condiments neatly arranged in a crescent. There’s also a sheet explaining how Khao Soi came about and how to best eat it.
Khao Soi is served with soft and crispy egg noodles in curry sauce with coconut milk, and a range of ingredients such as pickled cabbage, shallots, lime, ground chillies fried in oil, and sugar. Each condiment is carefully chosen to give you a range of flavours in your Khao Soi. Bryan preferred something milder so he added more coconut milk to his already unspicy Khao Soi, while I threw in extra chili but sweetened it with a dash of sugar. A serving of sliced bananas is provided to temper the spiciness of the Khao Soi should you find it too hot for your tongue.