Khao pun nam ya

Name: Khao pun nam ya
Yield: Serves four
Cuisine: Laotian
Ingredients: ½ cup finely shredded Tientsin cabbage; 1 cup loosely packed mint leaves; 500 g (1 lb) boned fish (e.g. tuna, bream, snapper); 500 g (1 lb) boned fish (e.g. tuna, bream, snapper); 2½ cups coconut milk; 500 g (1 lb) boned fish (e.g. tuna, bream, snapper); 1 tbsp fish sauce; 2 tbsp nam pla ra; 500 g (1 lb) boned fish (e.g. tuna, bream, snapper); 2½ cups water; ½ carrot, sliced into thin matchsticks; 400 g (14 oz) fresh round rice noodles (khanom jeen), or 300 g (10 oz) rice vermicelli, cooked and drained; 2 fresh red chillies, finely sliced; 2 cups bean sprouts; 2 tsp sugar; ½ tsp salt; 400 g (14 oz) fresh round rice noodles (khanom jeen), or 300 g (10 oz) rice vermicelli, cooked and drained; 6 kaffir lime leaves; 4 cloves of garlic, finely chopped; 6 shallots, peeled and chopped; 1 stalk of lemongrass, white part only, finely sliced; 2 slices galangal, chopped; 4 dried chillies, soaked overnight and drained; 1 stalk of lemongrass, white part only, finely sliced

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

Most Laotian noodle dishes seem to be re-takes on Thai dishes, and while this one often travels under its Thai name of khanom jeen ya, the sauce is typical of Laotian fish cookery. If you want to make the dish more authentically Laotian, double the number of chillies.

Ingredients

4 dried chillies, soaked overnight and drained
1 stalk of lemongrass, white part only, finely sliced
2 slices</

Asia
Laos
Fish course
Pescatarian
Gluten-free
South East Asia
Noodles

Method

Using a mortar and pestle, pound chillies, lemongrass, galangal, garlic and shallot to a smooth paste. In a saucepan, combine the nam pla ra, fish sauce and water. Gently poach fish until cooked through. Strain stock and set aside.

Flake fish and lightly pound to a coarse, lumpy paste.

In another saucepan, heat 1