khao poon nam paa
Lao Food

Khao Poon Nam Paa | Lao Fish Vermicelli Curry Noodle Soup

How to make khao poon nam paa

Fall is here and it’s getting chilly so khao poon nam paa is perfect for this season. The Lao fish noodle red curry soup is great for all the noodle lovers. I love adding chicken feet and pork blood jello in mine. What do you like garnishing your khao poon with?

Khao Poon Nam Paa | Lao Fish Curry Noodle Soup

Fall is here and it’s getting chilly so khao poon nam paa is perfect for this season. The Lao fish noodle red curry soup is great for all the noodle lovers. I love adding chicken feet and pork blood jelly in mine.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: dinner, lao, laotian
Cuisine: Lao, Lao American, lao food, laotian
Keyword: khao poon, lao food, laotian food, noodle soup
Servings: 4
Author: Saeng

Ingredients

Broth

  • 8 cups 64oz water
  • 2 quarter inch slices of galangal
  • 2 lemongrass stalk
  • 6 makrut lime leaves
  • 4 coriander root
  • 2 lb whole tilapia fish
  • 1 lb chicken feet
  • ½ lb pork blood

Sauce

  • 1 tbsp vegetable oil
  • cup shallots minced
  • 6 garlic cloves minced
  • 4 tbsp red curry paste
  • 1 can coconut milk
  • 1 tbsp fish sauce
  • 1 tsp shrimp paste
  • 2 tbsp padaek
  • 1 tbsp sugar
  • 1 tsp msg
  • 1 tbsp Korean bidan red pepper powder
  • 1 lb vermicelli noodle

Garnish

  • Banana blossom
  • Dried chili pepper
  • Purple cabbage
  • Long bean
  • Mustard greens
  • Cilantro
  • Bean sprout
  • Lime

Instructions

Broth

  • Bring water in the broth pot to a boil
  • Bruise galangal, lemongrass, lime leaves, cilantro root or stem, and put it into boiling water
  • Descale and clean whole tilapia and denailed chicken feet and put it in the broth and simmer for 20 minutes with a lid on low
  • Remove the fish and separate the meat from the bones then smash the meat in the mortar and pestle
  • In a separate pot, boil lemongrass and pork blood for 15 minutes

Sauce

  • In a saute pan, heat oil then add shallots and garlic for 30 seconds then add red curry and saute for another 30 seconds.
  • Add the can of coconut milk and mix and low simmer.
  • Add the shrimp paste, fish sauce, padaek, sugar, and msg and mix and low simmer for 2 mins
  • Add the pounded fish and mix.
  • In the simmering broth pot, add the fish curry sauce.
  • Add pepper powder.
  • Mix and simmer on low with a lid for 30 minutes
  • Pour the boiled pork blood into the broth

Noodles

  • Boil a pot of water then add noodles and cook for 5-6 mins occasionally stirring
  • Strain the noodles, and then rinse under cool water until room temperature.
  • Place the cooled down noodle in cold water and separate the noodles with a strand gathering technique
  • Let the noodles sit for 10 minutes.

Put It Together

  • Prepare the banana blossom
  • Remove 4 layers of the blossom then wash.
  • Cut in half and thinly dice the top to the bottom
  • Place the diced pieces in a large bowl with cool water and a squeeze of whole lime
  • In a large bowl, add the noodles and ladle broth.
  • Add the garnishes: banana blossom, chili pepper, cabbage, long bean, mustard greens, green onion, cilantro, bean sprout, and lime.

AboutSaeng

Sabaidee penong hi Fam! I am Saeng and I am a Los Angeles personal chef and cooking instructor. I love creating food media revolving around Lao recipes. I promote and advocate for all things Lao food. Thanks for visiting!

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