Experience the bold and vibrant flavors of Laos with Khao Poon Nam Phik, a traditional Laos vermicelli noodles with chili dish that tantalizes the taste buds with its rich, aromatic broth and hearty ingredients.
This dish combines tender minced pork, flavorful fish, and savory bacon bones, simmered together with fragrant spices like ginger and garlic. The addition of coconut milk lends a creamy texture, while fresh vegetables such as eggplants, spinach, and long beans add a delightful crunch. Garnished with coriander leaves and a touch of lime juice, this dish is a celebration of Southeast Asian cuisine, perfect for bringing warmth and depth to any dining experience.
Khao Poon Nam Phik is beloved in Laos for its comforting qualities and diverse array of flavors. Each ingredient plays a crucial role in creating a balanced and satisfying meal. The blend of spicy red chilies, both fresh and dried, adds a kick of heat that complements the creamy coconut milk base. Served over soft vermicelli noodles, this dish is as visually appealing as it is delicious, making it ideal for gatherings with family and friends. Whether you’re exploring new cuisines or seeking to recreate authentic Laotian flavors, Khao Poon Nam Phik promises a culinary adventure that will leave you craving more.
Ingredients
- 300 gram minced pork
- 400 gram fish
- 1 kg bacon bones
- 10 slices ginger
- 10 spring onions
- 2 litres water
- 10 cloves garlic
- 2 cups coconut milk
- 1 cup coriander leaves
- 2 teaspoon lime juice
- 2 small egg plants
- 1 bunch spinich
- 10 long beans
- 6 small red chilies
- 6 dried red chilies
- salt and pepper (to taste)
- 1 pack vermicelli noodles
Instructions
- 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.
- To enhance the flavor of the broth, you can sauté the garlic and ginger in a little oil before adding them to the boiling water with the bacon bones 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. Taste the broth before serving and adjust the seasoning with salt, pepper, or additional lime juice if needed.
Nutritional Information
- Per serving
- Energy: 871 kcal / 3641 kJ
- Fat: 52.5 g
- Protein: 38.8 g
- Carbs: 33.85 g
