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.
Ingredients
400g rice vermicelli
400ml coconut milk
500ml chicken broth
200g ground chicken
4 stalks lemongrass, minced
3 inches galangal, sliced
4 kaffir lime leaves
3 tablespoons fish sauce
1 tablespoon chili paste
Shredded cabbage
Bean sprouts
Fresh mint and cilantro
Lime wedges
Instructions
1Simmer galangal, lemongrass, and kaffir lime leaves in chicken broth for twenty minutes to create an aromatic base.
2Brown the ground chicken in a separate pan, breaking it into fine pieces, then add to the broth.
3Pour in coconut milk and chili paste, stirring until combined, and simmer for another twenty minutes.
4Season with fish sauce and adjust heat with additional chili paste if desired.
5Soak rice vermicelli in hot water until tender, then divide among serving bowls.
6Ladle 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.