A rich and aromatic soup of rice vermicelli in a coconut-curry broth flavored with galangal, lemongrass, and fish sauce, topped with shredded cabbage, bean sprouts, and fresh herbs. A festival favorite across Laos.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Simmer galangal, lemongrass, and kaffir lime leaves in chicken broth for twenty minutes to create an aromatic base.
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2
Brown the ground chicken in a separate pan, breaking it into fine pieces, then add to the broth.
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3
Pour in coconut milk and chili paste, stirring until combined, and simmer for another twenty minutes.
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4
Season with fish sauce and adjust heat with additional chili paste if desired.
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5
Soak rice vermicelli in hot water until tender, then divide among serving bowls.
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6
Ladle the curry broth over the noodles and top with shredded cabbage, bean sprouts, mint, cilantro, and lime wedges.
Did You Know?
Khao Poon is traditionally prepared in enormous batches for Buddhist festivals, with entire communities contributing ingredients and labor to feed hundreds of monks and visitors.
Chef's Notes
Equipment Tips
- large pot
- mortar and pestle
The Story Behind Khao Poon
Khao Poon holds a central place in Laotian festival culture, particularly during Buddhist celebrations and New Year festivities. The dish combines the Laotian love of rice noodles with the rich coconut curries that reflect historical trade connections with southern Asia. Each region of Laos has its own variation, with the broth ranging from bright red and fiery to mild and golden depending on local preferences.
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