Entree: Laos – Southern Laos – ເຂົ້າປຸ່ນ ➤ Khao Poon (Spicy Lao rice vermicelli in a coconut-curry broth with shredded meat and fresh garnishes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 8 oz (225 g) dried rice vermicelli noodles
- 1 lb (450 g) boneless skinless chicken thighs
- 4 cups (1 L) chicken stock or water
- 14 oz (400 ml) canned coconut milk
- 3 tbsp (45 g) red curry paste (preferably Southeast Asian style)
- 1 stalk lemongrass, tender inner portion finely chopped (about 1 tbsp / 15 g)
- 1-inch (10 g) piece galangal or ginger, thinly sliced
- 3 shallots, thinly sliced
- 4 cloves (12 g) garlic, smashed
- 2 tbsp (30 ml) fish sauce, or to taste
- 1 tbsp (15 g) palm sugar or brown sugar
- 2 tbsp (30 ml) lime juice, or to taste
- 1 tbsp (15 ml) padaek or fermented fish paste, optional for authentic depth
- 1/2 cup (120 g) pickled mustard greens or shredded cabbage, chopped
- 2 cups (150 g) bean sprouts, rinsed
- 1/2 cup (15 g) fresh cilantro and Thai basil combined, roughly chopped
- 2 fresh Thai chilies, thinly sliced
- 2 tbsp (30 g) fried shallots or garlic for garnish

Instructions

1. In a medium pot, combine the chicken thighs, chicken stock, lemongrass, galangal or ginger, shallots, and garlic; bring to a simmer and cook until the chicken is tender, about 15–20 minutes.
2. Remove the chicken, shred it with forks, and set aside; strain the stock if desired and return clear stock to the pot.
3. Stir the red curry paste into the simmering stock until dissolved, then add the coconut milk, fish sauce, palm sugar, and padaek if using; simmer gently for 8–10 minutes to meld flavors.
4. Add the shredded chicken back to the broth and heat through; adjust seasoning with additional fish sauce, lime juice, or sugar to balance salty, sour, and sweet.
5. Meanwhile, cook the rice vermicelli according to package directions (usually 3–5 minutes in boiling water), drain and divide among bowls.
6. Ladle the hot coconut-curry broth and shredded chicken over the noodles. Top each bowl with pickled mustard greens or cabbage, bean sprouts, fresh herbs, sliced chilies, and fried shallots. Serve immediately.