Khao Poon

Khao Poon

Khao Poon

Khao Poon

Khao Poon

Khao Poon reminds me of home, as it is a dish that my father cookedoften. I honestly never knew the name of the dish growing up, and thenhad a very good Lao friend in college who cooked it for me and thentaught me how to make the dish. Later on, my partner’s father alsomade the same dish, but with his own twist. The recipe I have providedis a combination of my childhood nostalgia and cooking inspired byothers. It has allowed me to become more in tune with my father’sculture.
Course Main Course

Ingredients
  

  • 2 lbs meat of choice
  • 12 cups water (can use broth from boil meat)
  • 1 Stalk lemon grass-cut up and bruised
  • 1 Inch galangal-thin sliced
  • 3 Kaffir lime leaves
  • 33.8 Oz coconut milk
  • 1 can 4 oz red curry paste
  • 1-2 Tsp shrimp paste OR fish sauce
  • 3 Cloves garlic-minced
  • 3 Shallots-sliced (OR onion)
  • 5 thai chili
  • 2 Tbsp paprika
  • 3 1/2 Tbsp sugar
  • 3 Tbsp chicken bouillon powder
  • 1 Tbsp salt
  • 3 Tbsp oil
  • 1 Can 19 oz sliced bamboo-drained
  • Quail eggs-optional
  • 1 Tsp msg-optional For salad mix
  • 1/2 Small cabbage-fine shred
  • 1/2 Lb bean sprouts
  • 1-2 small carrots-fine shred
  • 1 Cup cilantro-chopped
  • 1 Cup green onions-chopped
  • 1 Cup mints
  • Lime wedges 3 Bags 10.58 oz rice vermicelli/rice stick 300 g-Boil until softened or according to packageinstructions.

Instructions
 

  • Place lemongrass and galangal in tea strainer/all purposefood strainer. Boil with the meat for 20 minutes.
  • In a separate large pot: stir fry garlic, shallots/onion, thai chiliuntil fragrant.
  • Add red curry, paprika, and fish sauce – saute for twominutes
  • Add coconut milk, chicken bouillon, sugar, salt, and simmerfor 5 minutes. Stir often.
  • Combine soup with water/meat broth from 1st step(discarding lemongrass and galangal), add lime leaf,bamboo shoots, and quail eggs. Leave at medium-low heatfor 15-20 minutes. Stir occasionally.
  • Boil rice noodle vermicelli according to package.
  • Prepare side vegetables (optional): cabbage (slice thinly),beansprouts, lime, mint, cilantro, green onion, lettuce. Notes:The broth is on the saltier side because it’s served with lots ofvegetables and plain rice noodles. Taste can be adjustedwith fish sauce, sugar, lime and chilies.
Keyword Cookbook, Khao Poon
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