Fried Chinese Vermicelli

Name: Fried Chinese Vermicelli (Khao Poon Chin Pad Haeng)
Cuisine: Luang prabang
Ingredients: (2 ladlefuls of meat broth); 1 (small) head of garlic—separate the cloves and crush them; 2 eggs—mix one and fry it into a thin layer, which you then roll up and slice thinly; 1 piece of pork, including some fat, the size of four fingers, washed and sliced into pieces 3 by 1.5 cm, then rubbed with salt and ground black pepper; (2 soupspoonfuls of) pork fat; chopped coriander leaves; salt, fish sauce and ground black pepper; 1 fresh red chilli pepper, sliced into long thin strips; 1 plateful of Chinese vermicelli, already boiled; chopped spring onion leaves; 5 straight-bulbed spring onions—cut off (and discard) the roots, cut off the green leaves, then crush and chop the bulbs

Khao Poon Chin Pad Haeng

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 plateful of Chinese vermicelli, already boiled
1 piece of pork, including some fat, the size of four fingers, washed and sliced into pieces 3 by

Asia
Laos
Main course
Side dish
Spicy
Southeast Asia

Method

Put the wok on the fire. Add the two soupspoonfuls of pork fat. When it is hot, put in the crushed spring onion bulbs and fry them until they smell good. Then add the sliced pork and fish sauce. Fry until the liquid is reduced, then add 2