Padek Sauce For Rice Vermicelli

Name: Padek Sauce For Rice Vermicelli (Phan Kieo Padek)
Cuisine: Luang prabang
Ingredients: 3 spring onions, chopped; 2 sprigs of coriander, chopped; 2 round eggplants, sliced; 10 lettuce leaves; young phak kadone leaves (these are forest leaves), washed; 1 small jugful (4 tbsp) pork fat; 4 rice cakes, finely pounded with the fried chopped shallots and garlic; 10 (small) heads of garlic, chopped, both these ingredients to be fried until golden-brown; 10 (small) shallots, chopped, both these ingredients to be fried until golden-brown; 4 stalks of lemon grass, finely chopped; 1 na (½ kilo) of rice vermicelli, cut into pieces 3 cm long; 2 pieces of crisp-fried pork skin; 4 rice cakes, finely pounded with the fried chopped shallots and garlic; 4 rice cakes, finely pounded with the fried chopped shallots and garlic; minced pork, a quantity the size of a duck’s egg; minced pork, a quantity the size of a duck’s egg; 1 beaker (½ pint) of padek, already boiled and strained; 1 piece of fish, four fingers wide—this and the minced pork should be cooked together in the padek—when they are cooked, take them off the fire, remove the bones from the fish and pound it finely together with the pork (reserving the padek); 1 piece of fish, four fingers wide—this and the minced pork should be cooked together in the padek—when they are cooked, take them off the fire, remove the bones from the fish and pound it finely together with the pork (reserving the padek); 1 piece of fish, four fingers wide—this and the minced pork should be cooked together in the padek—when they are cooked, take them off the fire, remove the bones from the fish and pound it finely together with the pork (reserving the padek); 1 piece of fish, four fingers wide—this and the minced pork should be cooked together in the padek—when they are cooked, take them off the fire, remove the bones from the fish and pound it finely together with the pork (reserving the padek)

Phan Kieo Padek

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 beaker (½ pint) of padek, already boiled and strained
minced pork, a quantity the size of a duck’s egg

Asia
Laos
Sauce
Gluten-free
Southeast Asia

Method

Put the pork fat in a wok and set it on a low fire. Add the chopped lemon grass, but do not allow it to turn golden. (Before this happens) take it out; and pour the fat out of the wok and reserve it. Now put the padek in the wok, over a reduced heat. Add the pounded pork and fish, and mix them thoroughly. Add also the fried lemon grass and the prepared mixture of pounded