[3] A comparable dish, ohn no khao swè, is widely served in Myanmar.

Traditionally, the dough for the wheat noodles is spread out on a cloth stretched over boiling water.

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 controlled by the Burmese.

[4] Lao khao soi is traditionally made with hand-sliced rice noodles in clear broth and topped with minced pork.

[5] In some markets in Luang Namtha and Muang Sing, vendors still hand-cut the noodles.