Hungry anyone? Let’s go for some delicious Northern Thailand food.
We all know that Northern Thailand food is hard to cook, especially when you’re very far from the Northern Thailand hometown and don’t have access to original ingredients. When we think about food from Northern Thailand, we normally think about Cab Moo (แค๊บหมู), Sai Ua (ใส้อั่ว) and Young Chili Dip (Nam Prik Noom – น้ำพริกหนุ่ม) and Khanom Chin Nam Ngiao (ขนมจีนน้ำเงี้ยว). Have we forgotten something? Oh yes, Khao Soy (ข้าวซอย).
Khao soy has its origins to a mixture of influences dating back to the 15th and 16th centuries. The dish is believed to have evolved from Chinese Muslim traders who plied the spice route when what is now modern-day northern Thailand was under the control of the Burmese.
To say it simple, Khao So is actually a noodle dish of the people of the Northern Thai (คนเหนือ) border and also of the Tais in Sipsongpanna (สิบสองปันนา) area.
Northern Thai Khao soy (ข้าวซอยเหนือ) is a soup-like dish made with a mix of deep-fried crispy egg noodles and boiled egg noodles, pickled cabbage, shallots, lime, ground chillies fried in oil, and meat in a curry-like sauce containing coconut milk. The curry is somewhat similar to that of yellow or massaman curry but of a thinner consistency. It is popular as a street dish eaten by Thai people in northern Thailand.
Among Northen Thai Khao Saoy, you can break down to many versions of Khao Soy by its places and how it is cooked. The example are, Khao Soy Chiang Mai (ข้าวซอยเชียงใหม่), Khao Soy Chiang Rai (ข้าวซอยเชียงราย) and Khao Soy Lao (ข้าวซอยลาว).
In Chiang Rai itself, there are a few varieties of Khao Soy, but the most famous could be Khao Soy Mai Sai (ข้าวซอยแม่สาย) which is a very different type of northern Thai khao soi than the usual. This variant does not contain coconut milk or curry.
Khao Soy is all about something northern Thailand. What it will be like if Khao Soy makes it way to be famous in southern part of Thailand? We will have a perfect Khao Soy in far-away land (ข้าวซอยพลัดถิ่น – ตั้งชื่อเองแหละ..ฮู้).
This post we will bring to check out the Chiang Rai taste’s Khao Soy in far south of Thailand, Phuket. Reported by The Phuekt News (thephuketnews.com).
In Phuket, Phuketians originally from Thailand’s far north will be delighted to discover this exceptional restaurant in Thalang that specialises in the northern delicacy Khao Soy (ข้าวซอย). Khao Soy is hard to find in Phuket, but this small shack in the middle of the island offers perhaps the best version of khao soy found on the island.
This place is called ‘Baan Kwaytiew’ (บ้านก๋วยเตี๋ยว), meaning noodle soup house, is located opposite the entrance to Soi Pasak 7, which comes off the main road connecting Laguna with Thalang. It’s a humble wooden building, with a traditional Thai roof made from grass.
The shop owner, Chatee Tawongchai, 40 years old, moved from Chiang Rai to Phuket 4 years ago, and his shop has been open for three years. He follows his parents’ traditional khao soy recipe, which has been passed down from generation to generation.
“Khao soy is the most popular dish on the menu here,” Mr Chatee says with pride. “I make the curry first, then I serve it in a bowl to customers, along with the noodles. “When I put crispy noodles on top, and add fried garlic and chopped parsley.”
His khao soy is well known in the area and is available in both chicken and pork. Just as it should be, it is creamy and topped with crispy noodles – though it’s also, somewhat non-traditionally, spicy.
Mr Chatee said he has adapted the flavour to suit the palettes of Southern Thai people, who generally prefer spicier dishes than those living in the north.
“I collect good quality chilli because this is the most important part for customers. If the chilli is not good, the smell and taste of the curry is not so good. And if the chilli is good quality, it is better value for money because customers use less when they want to add more spice.” As well as khao soy, Mr Chatee also specialises in two other dishes. The first, is tamyam moo, also known as spicy pork noodles. But perhaps more interestingly is the other dish Mr Chatee makes – khanom jean namn-ngeow.
This is a curry made with pig’s blood, pork, noodles, tomato and a traditional flower of the north – ngeow. It has a smooth but strong flavour.
Mr Chatee’s noodles are priced from B35, with his famous khao soy costing B40. If you are currently in Phuket or having plan to go there, you can find his restaurant at Soi Pasak 7, which comes off the main road connecting Laguna with Thalang. It is opened from Saturday to Thursdays from 9am to 5pm. Tel. 084-839-3450.
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