Khao pun nam ya

Preparation info

  • Serves


    • Difficulty


Appears in



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.


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


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