About this Dish
A northern Lao noodle soup with fermented soybean and minced pork.
History & Origin
Distinct from its Thai namesake, Lao khao soi is a clear, tomato-tinted broth from Luang Prabang, topped with crispy pork and fresh herbs.
IngredientsServes 4
🍜Fresh rice vermicelli noodles, 400g
🥩Minced pork, 300g
🫘Fermented soybean paste (thua nao), 3 tablespoons
🧅Shallots, 4 medium, thinly sliced
🧄Garlic, 5 cloves, minced
🌶️Dried red chilies, 4-5, soaked and roughly chopped
🍖Pork bone broth, 1.5 litres
🌿Fresh dill, a large handful, roughly chopped
🟡Turmeric powder, 1 teaspoon
🍋Lime, 2, cut into wedges for serving
Method
1
In a large pot over medium heat, fry the sliced shallots and minced garlic in a little oil until golden and fragrant, about 3-4 minutes.2
Add the minced pork and cook, breaking it apart, until browned all over. Stir in the fermented soybean paste, turmeric, and soaked dried chilies, cooking everything together for 2 more minutes so the paste coats the meat well.3
Pour in the pork bone broth and bring to a gentle boil. Reduce heat and let the soup simmer for 15-20 minutes so all the flavours meld together, then taste and adjust with a little salt if needed.4
While the soup simmers, blanch the fresh rice vermicelli noodles in boiling water for 1-2 minutes, then drain and divide them into serving bowls.5
Ladle the hot pork and broth mixture generously over the noodles. Top each bowl with a big handful of fresh dill, which is essential to the dish.6
Serve immediately with lime wedges on the side for squeezing over, and extra dried chili flakes for those who like more heat.User Reviews
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