All of a sudden, an obscure Burmese-influenced soup from northern Thailand is everywhere. In traditional khao soi—a Chiang Mai lunch specialty—pliant egg noodles nestle with stewed chicken legs in a bowl of turmeric-tinted curry, thick from lush coconut milk and a heavy chicken stock. It’s topped with a tangle of fried noodles and brightened by contrasting accompaniments, like fermented mustard greens and a lime wedge. Ready to slurp? Road test these bowls:
Uncle Boons Co-chefs and owners Matt Danzer and Ann Redding’s buzzy rendition features hand-rolled egg noodles and a side of chili jam. 7 Spring St between Bowery and Elizabeth St (646-370-6650, uncleboons.com). $20.
Pig and Khao Top Chef-er Leah Cohen finishes her version with poached chicken thighs, and house-ferments the mustard greens. 68 Clinton St between Rivington and Stanton Sts (212-920-4485, pigandkhao.com). $16.
Pok Pok Ny Andy Ricker’s delicate broth is made from gingery curry paste and freshly squeezed coconut milk. 127 Columbia St between DeGraw and Kane Sts, Cobble Hill, Brooklyn (718-923-9322, pokpokny.com). $16.
Barbecue, Japanese and Southeast Asian food rocketed to the forefront in 2013. But mini trendlets—like in-your-face fish dishes, and chicken and waffles—also surfaced at NYC restaurants. Check out the top ten food trends of 2013.
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