Rice Vermicelli with Chilli Pepper Sauce

Name: Rice Vermicelli with Chilli Pepper Sauce (Khao Poon Nam Phik)
Cuisine: Luang prabang
Ingredients: 6 red chilli peppers, grilled until they are soft—then remove the cores and pound the peppers as finely as possible before cooking them in coconut oil until a good aroma arises—do not let the mixture become overcooked or it will turn black (instead of red); 1 kilo of pork bones (to make pork broth); 1 small rice-bowl (¼ pint) of padek—(add ½ pint of water and) boil the padek until it is clear when strained*; 15 (small) heads of garlic, the cloves to be peeled and finely chopped, then fried in pork fat until golden, and pounded; 7 sweet young eggplants, sliced and fried in pork fat; 1 bunch of water spinach (phak bong), fried until done and then cut into pieces about 3 cm long; 3 fully grown coconuts, husked and split open—grate the meat with a ka-tai (‘rabbit’), put the extraction of coconut milk into a pot and boil it until the liquid is reduced, but without letting the cream separate, then take the pot off the fire; 10 straight-bulbed spring onions, both heads and leaves; 13 yard-long beans, fried and cut into pieces 3 cm long; 6 dried chilli peppers, fried in pork fat until soft; salt and ground pepper; vegetables to be eaten with the dish: banana ‘flower’ sliced into long slices 7 sweet young eggplants, sliced and fried in pork fat 1 bunch of water spinach (phak bong), fried until done and then cut into pieces about 3 cm long 13 yard-long beans, fried and cut into pieces 3 cm long; 2 na (—about 1 kilo) of rice vermicelli (cooked); 400 grams of pa nang (a catfish) or pa ked (any fish with scales); 15 (small) shallots, (peeled and) thinly sliced, fried until golden in pork fat and then pounded; lime (juice, to taste); chopped coriander leaves; (salt); banana ‘flower’ sliced into long slices; 300 grams of pork, free of fat, minced, rolled into a big ball, poached in the padek liquid until cooked, and then taken out of the pot and finely pounded; 10 thin slices of galingale

Khao Poon Nam Phik

Preparation info

Difficulty
Medium

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

(First) Ingredients

1 small rice-bowl (¼ pint) of padek—(add ½ pint of

Asia
Laos
Side dish
Main course
Southeast Asia
Spicy
Gluten-free

Method

Their Preparation

Put 2 metal jugfuls (2 pints) of water in a pot, and put the pot on the fire. Put in the pork, the fish, the galingale, spring onions and salt. Boil until the fish is cooked. Tak