Roast Pork with rice vermicelli and Vegetables

Name: Roast Pork with rice vermicelli and Vegetables (Phan Moo Pin)
Cuisine: Luang prabang
Ingredients: 1 glass beakerful (½ pint) of roasted peanuts; 1 na (½ kilo) of rice vermicelli, cut into pieces 3 cm long; 10 small fresh chilli peppers, cores removed; fish sauce; 1 soupspoonful white sugar; 1 sprig of coriander, the leaves only, finely chopped; 1 sprig of coriander, the leaves only, finely chopped; 2 sprigs of coriander, leaves and stems, chopped; 10 stalks of phak sa-ao—the leaves and young buds only; 10 stalks of phak sa-ao—the leaves and young buds only; 1 bunch of sweet basil leaves, washed; 5 spring onions, cut into pieces 2 cm long and washed; 10 coriander plants—take only the young parts and wash them; 1 young banana of the kind called kuay tanee, peeled, divided into two lengthways, chopped into thin pieces and washed; 2 large tomatoes, the cores removed, sliced; 1 cucumber, sliced thinly and washed; 1 soupspoonful of roast peanuts, shelled and ground; 3 (small) heads of garlic, these ingredients to be seared in a charcoal fire, peeled and pounded finely together; 2 lettuces, washed; 1 small jugful (¾ pint) of pork broth; 1 bunch of mint—only the leaves and young buds to be used; 10 watercress plants, with the roots cut off; 1 bunch of mint—only the leaves and young buds to be used; 1 bunch of mint—only the leaves and young buds to be used; 10 (small) shallots, these ingredients to be seared in a charcoal fire, peeled and pounded finely together; 1 piece of spit-roasted pork, cut into small pieces; 2 sprigs of coriander, leaves and stems, chopped; ground black pepper

Phan Moo Pin

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 piece of spit-roasted pork, cut into small pieces
10 (small) shallots, these ingredients to be seared in a charcoal fire, peeled and pounded finely together

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

Method

Mix the pounded ingredients and the broth in a big bowl. Add fish sauce and check the taste—it must taste salty. Add the chopped coriander leaves and mix thoroughly. Then put the mixture into small bowls and garnish each with ground black pepper and chopped coriander

Place the lettuce leaves on a large platter and put the rice vermicelli in the middle. You should arrang