Khao soi-style noodles with bone broth, fermented-soybean topping, optional crispy noodles. Less coconut than the Chiang Mai version.
Tai Lue and Yunnanese-Hui kitchens in northern Lao (Luang Namtha, Phongsali); developed independently of the Chiang Mai curry khao soi which absorbed Burmese-Indian Muslim spice traditions. The Lao version stays drier and beanier, leaning on tao jeow (fermented soybean paste) as the load-bearing flavor.
Phia Oun restaurant in Luang Namtha (Route 3, since 2005) is the northern-style reference for Lao curry noodles; the fried crispy noodles are made in-house from rice-and-tapioca dough, fried in pork fat instead of vegetable oil for a denser crunch.
Bowl: rice noodles in pork-bone broth, slight orange tint from a small amount of curry oil, generous spoon of dark fermented-pork sauce on top, optional handful of fried crispy noodles for crunch. Side plate: mustard greens, lime, fresh chili, bean sprouts. Beanier and meatier than coconut-led Chiang Mai khao soi.
Tao jeow paste (fermented soybeans, salt, garlic) is cooked separately with ground pork into a wet sauce — about 8 minutes over medium heat, no longer or the beans go bitter. It sits on the noodles unmixed; the diner stirs it in slowly, controlling how funky each bite goes.
Variations
Luang Namtha style (heavy tao jeow, Yunnan-influenced); Phongsali style (lighter on bean paste, more pork bone); Vientiane modern (smaller portions, served as lunch); Chiang Mai khao soi is the curry-coconut cousin, almost a different dish.
On the Palate
Ingredients
Serves 4
How it's made
4 steps · Show ↓8 min active · 130 min waiting
How it's made
4 steps · Show ↓- 1120 min
Brown beef bones; simmer in 3 L water with onion, ginger 2 hr; strain.
- 210 min
Make fermented soybean topping: sauté pork + soybean paste 10 min.
- 36 min
Boil rice noodles 3 min; ladle broth over with topping.
- 42 min
Garnish with crispy noodles and chili oil.
