Entree: Laos – Luang Prabang / Northern Laos – ເຂົ້າປູ່ນ ນໍ້າເຈົ້າ ➤ Khao Poon Nam Jeow (Northern Lao rice vermicelli soup in a spicy tangy meat broth with fresh herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 oz (225 g) rice vermicelli noodles (khao poon)
- 1 lb (454 g) ground pork
- 2 tbsp (30 ml) vegetable oil
- 3 shallots, thinly sliced
- 3 garlic cloves, minced
- 1 tbsp (15 g) fresh galangal, thinly sliced or crushed
- 2 stalks lemongrass, white parts bruised and chopped
- 3 kaffir lime leaves, torn (optional)
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 g) fermented fish paste (padaek) or shrimp paste, optional for authentic depth
- 2 tbsp (30 g) red curry paste or Lao chili paste
- 2 medium tomatoes, chopped (about 1 1/2 cups (360 g))
- 4 cups (960 ml) chicken broth
- 1 cup (240 ml) coconut milk
- 1 tbsp (15 ml) sugar or to taste
- 1 tsp (5 ml) lime juice or more to taste
- 1 cup (90 g) shredded cabbage or Napa cabbage
- 1 cup (100 g) bean sprouts
- 1/2 cup (15 g) fresh cilantro leaves
- 1/2 cup (15 g) fresh mint leaves
- 1/4 cup (15 g) Thai basil leaves (optional)
- 2 scallions, thinly sliced
- Lime wedges for serving
- Fried shallots and crushed roasted rice (khao khua) for garnish, optional

Show original ingredient measurements

- 8 oz (225 g) rice vermicelli noodles (khao poon)
- 1 lb (454 g) ground pork
- 2 tbsp (30 ml) vegetable oil
- 3 shallots, thinly sliced
- 3 garlic cloves, minced
- 1 tbsp (15 g) fresh galangal, thinly sliced or crushed
- 2 stalks lemongrass, white parts bruised and chopped
- 3 kaffir lime leaves, torn (optional)
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 g) fermented fish paste (padaek) or shrimp paste, optional for authentic depth
- 2 tbsp (30 g) red curry paste or Lao chili paste
- 2 medium tomatoes, chopped (about 1 1/2 cups / 360 g)
- 4 cups (960 ml) chicken broth
- 1 cup (240 ml) coconut milk
- 1 tbsp (15 ml) sugar or to taste
- 1 tsp (5 ml) lime juice or more to taste
- 1 cup (90 g) shredded cabbage or Napa cabbage
- 1 cup (100 g) bean sprouts
- 1/2 cup (15 g) fresh cilantro leaves
- 1/2 cup (15 g) fresh mint leaves
- 1/4 cup (15 g) Thai basil leaves (optional)
- 2 scallions, thinly sliced
- Lime wedges for serving
- Fried shallots and crushed roasted rice (khao khua) for garnish, optional

Instructions

1. Soak rice vermicelli according to package directions or boil briefly until just tender, then drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add shallots and cook until soft and beginning to brown, about 5–7 minutes. Add garlic, galangal, and lemongrass and stir 1–2 minutes until fragrant.
3. Add ground pork and break up with a spoon; cook until it loses its raw color, about 6–8 minutes. Stir in red curry paste and cook 1–2 minutes to release aromatics.
4. Add chopped tomatoes, fish sauce, fermented fish paste (if using), and chicken broth. Bring to a gentle simmer, reduce heat, and simmer 15–20 minutes to meld flavors.
5. Stir in coconut milk and sugar and simmer 3–5 minutes more. Taste and adjust seasoning with fish sauce and lime juice for a balanced salty, sweet, and tangy profile.
6. To assemble, divide cooked vermicelli among bowls. Ladle the hot broth and pork mixture over the noodles. Top each bowl with shredded cabbage, bean sprouts, cilantro, mint, Thai basil, and scallions.
7. Garnish with fried shallots and a sprinkle of crushed roasted rice if available. Serve immediately with lime wedges on the side for squeezing.