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Khao Poon Nam Phik - Laos Vermicelli with Chilli Sauce
 

In a muslin cloth bag boil the minced pork and the fish pieces until cooked then pound to a thick paste.

Boil the bacon bones in another 2 litres of water and add the ginger, garlic and dried chillies.

Once a broth is formed remove the bacon bones and add the pork and fish mixture.

Reduce the heat and add the coconut milk.

In another frypan cook the sliced egg plant, beans and spring onions then add them to the broth.

Add the lime juice and sliced fresh chilli and add the coriander leaves just before serving.

Boil the vermicelli in a saucepan drain and rinse with hot water.

To prepare put the vermicelli in the centre of a large serving dish and pour the broth mixture over the top


 
Feature Ingredients
Basil
Coconut Milk
Coriander
Cumin
Galangal
Garlic
Ginger
Lemongrass
Onion
Palm Sugar
Pepper
Tamarind
Turmeric
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Feature Recipes
Lao Chicken Soup
Kay Patkhin Chicken
Tom Som Pa
Chicken in a clay pot
Mild Coconut Tofu Curry
5 Veg Stir Fry
Khao Poon Nam Phik
Quick Facts
Chopsticks
Chinese Chopsticks taper to a rounded end, Japanese taper to a pointed end and Korean taper to a blunted end.
Chopsticks are traditionally held in the right hand only, and in East Asia, as in Muslim nations, the left hand is used in the toilet.
 
 
 
 
 

 

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