Clear Fish Soup

Name: Clear Fish Soup (Keng Pa Sai)
Cuisine: Luang prabang
Ingredients: 2 hen’s eggs—make them into a thin omelette, then fold the omelette, cut it into strips of 2 cm, slice the strips thinly lengthwise and put them on a plate; spring onion, the green parts, chopped; coriander leaves, chopped; 3 Kaffir lime leaves, finely chopped with a knife; ground black pepper, salt and fish sauce; ground black pepper, salt and fish sauce; ground black pepper, salt and fish sauce; 6 straight-bulbed spring onions; pork bones, trimmed of any fat and washed; 1 small rice-bowl (i.e. about 200 g) grilled fish, deboned; 1 small rice-bowl (i.e. about 200 g) grilled fish, deboned; 1 small rice-bowl (i.e. about 4 to 5) shallots, peeled; 1 small rice-bowl (i.e. about 4 to 5) shallots, peeled; ½ small rice-bowl (i.e. about 2 tbsp) jelly mushrooms, cleaned, boiled and sliced; ½ small rice-bowl (i.e. about 2 tbsp) jelly mushrooms, cleaned, boiled and sliced; 2 hen’s eggs—make them into a thin omelette, then fold the omelette, cut it into strips of 2 cm, slice the strips thinly lengthwise and put them on a plate; 1 small rice-bowl Chinese vermicelli, soaked in water and cut up small; 1 small rice-bowl Chinese vermicelli, soaked in water and cut up small; 1 small rice-bowl Chinese vermicelli, soaked in water and cut up small; 2 bunches coriander (1 bunch consists of 2 or 3 sprigs)

Keng Pa Sai

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

pork bones, trimmed of any fat and washed
1 small rice-bowl (i.e. about 200 g) grilled fish, deboned

Asia
Laos
Starter
Side dish
Southeast Asia
Soup

Method

Put 3 metal jugfuls (3 pints) of water in a soup pot. Place the pot on the fire. Add salt, the 6 spring onions, and the bunches of coriander leaves with their roots. When the water boils, a