Khmu Khao Poon Recipe

Khao poon (also spelt kao poon or kao pun) is a noodle dish widely made and consumed throughout Laos. This is Khmu version of Khao poon with fermented soybean paste and minced pork.

Khao poon has four components:

■Finely chopped or shredded vegetables, which are placed in the bottom of a big soup bowl
■Hanks of soaked and drained khao poon noodles or rice vermicelli, which are added to the bowl
■A spicy soup, ladled over the top to warm and partially cook the other ingredients
■Condiments such as soy sauce, chilli sauce and lime which are added to the individual’s taste.

Ingredients

1 large bunch yard-long beans

1 large bunch spring onion tops

1 large bunch mint

1 kg boiled bamboo shoots

1 big bunch coriander (cilantro)

2 – 4 banana flowers, outer petals removed

6 limes (2 for acidulating the banana flower water and the rest for individuals to add to their soup bowls)

3 -5 pieces  galangal root (big handful – the smaller rhyzomes are hotter and spicier)

3 heads garlic

One half to one handful of red chillies

2 onions

Khao poon noodles or rice vermicelli

1 C oil

1 kg coagulated blood or use 2 black puddings instead

1 kg minced fatty pork (You can use more mince pork if you like and cut down on the blood)

Generous half cup of fermented soybean paste (or make your own, see fermented soy bean paste)

Knorr (stock) powder and/or msg.

Prepared Khao poon vegetables

Step 1: Vegetable Platter preparation

(Get as many people to help as you can)

1.Finely slice the bunches of yard-long beans and spring onion tops and  arrange beside each other on a big tray.

2.Take 1 kg of boiled bamboo shoots, remove the tough outer leaves from the shoots and tease into fine shreds with a toothpick. Add to the tray.

3.Chop the bunch of coriander (cilantro) and add to the tray.

4.Pull the leaves off the mint and add to the tray.

5.Finely shave the inner part of several banana flowers into a bowl of water to which a couple of squeezed limes have been added. Squeeze dry and add to the tray.

Pounded mixture for soup

Step 2: Preparation of ingredients for the soup

1.Finely slice several roots of galangal.

2.Peel and finely slice the cloves of 3 heads of garlic.

3.Finely chop  one half up to a handful of red chillies.

4.Slice 2 onions vertically.

5.Put the garlic and chilis in a mortar and pound thoroughly to a rough paste.

Preparing the noodles

Step 3: Preparation of the noodles

1.If you are using dried noodles, soak the khao poon noodles or rice vermacelli in warm water until soft. (khao poon noodles will need hotter water and will take linger than rice vermacelli.)

2.When soft, use a chopstick to line up and remove a small hank of noodles from the water. Let drain, then use your hands to make into a tidy oval hank. Repeat, lay one hank overlapping the other to form a circle in a colander lined with banana leaf. Set aside. This step can be done while the soup is simmering.

3.If using fresh noodles already in hanks, pour some warm water through them to refresh them, arrange them to suit on a banana leaf-lined sieve, and let drain until serving time.

Step 4: Assembling the soup

1.Heat 1 cup of oil in a big pot.

2.Add the pounded chili mixture and fry until golden and smelling sweetly fragrant.

3.Add the galangal and onions and continue to brown.

4.Add the minced pork and fry until it is well mixed, then add the fermented soybean paste. Brown all together, then top the pot up to two thirds with water. Bring to the boil and simmer for 15 minutes. Taste, and add Knorr and msg to suit. Continue to simmer for 30 more minutes.

5.Cut the coagulated blood or blood sausage into 3 cm (1 1/4 in) cubes and add to the soup. Simmer for 10 – 15 minutes more until the blood has changed to a dark colour.

Step 5: Serving

1.To serve, for each diner, place a small amount of all of the vegetables in the bottom of a deep soup bowl. Add one or two hanks of noodles. Spoon over the soup, making sure some of the minced pork and blood product are included.

2.Make soya sauce, chili sauce, msg, salt and ground white pepper are available on the table so people can adjust their portion to suit their own taste.

[via recipe from: http://www.foodfromnorthernlaos.com]