Mixed Cooked Vegetables, Country style

Name: Mixed Cooked Vegetables, Country style (Soop Houa Phak Sao Souan)
Cuisine: Luang prabang
Ingredients: 1 small rice-bowl of Chinese radishes, scraped, washed and diced, boil these vegetables with a pinch of salt until cooked, then rinse them with cold water and drain them; 1 small rice-bowl of potatoes, scraped, washed and diced, boil these vegetables with a pinch of salt until cooked, then rinse them with cold water and drain them; 1 small rice-bowl of potatoes, scraped, washed and diced, boil these vegetables with a pinch of salt until cooked, then rinse them with cold water and drain them; 1 small rice-bowl of potatoes, scraped, washed and diced, boil these vegetables with a pinch of salt until cooked, then rinse them with cold water and drain them; 1 small rice-bowl of potatoes, scraped, washed and diced, boil these vegetables with a pinch of salt until cooked, then rinse them with cold water and drain them; 1 small rice-bowl of cauliflower florets, washed, boil these vegetables with a pinch of salt until cooked, then rinse them with cold water and drain them; 1 small rice-bowl of cauliflower florets, washed, boil these vegetables with a pinch of salt until cooked, then rinse them with cold water and drain them; 1 small rice-bowl of cauliflower florets, washed, boil these vegetables with a pinch of salt until cooked, then rinse them with cold water and drain them; 1 small rice-bowl of cauliflower florets, washed, boil these vegetables with a pinch of salt until cooked, then rinse them with cold water and drain them; 1 small rice-bowl of mange-tout French beans—string them and cut them into pieces the length of the joint of a finger, boil these vegetables with a pinch of salt until cooked, then rinse them with cold water and drain them; 1 small rice-bowl of mange-tout French beans—string them and cut them into pieces the length of the joint of a finger, boil these vegetables with a pinch of salt until cooked, then rinse them with cold water and drain them; 1 small rice-bowl of mange-tout French beans—string them and cut them into pieces the length of the joint of a finger, boil these vegetables with a pinch of salt until cooked, then rinse them with cold water and drain them; 1 small rice-bowl of mange-tout French beans—string them and cut them into pieces the length of the joint of a finger, boil these vegetables with a pinch of salt until cooked, then rinse them with cold water and drain them; minced pork, a quantity the size of a duck’s egg, boiled with a little fish sauce and then pounded finely; 1 small rice-bowl of mange-tout French beans—string them and cut them into pieces the length of the joint of a finger, boil these vegetables with a pinch of salt until cooked, then rinse them with cold water and drain them; 1 small rice-bowl of carrots, scraped, washed and diced, boil these vegetables with a pinch of salt until cooked, then rinse them with cold water and drain them; 1 small rice-bowl of carrots, scraped, washed and diced, boil these vegetables with a pinch of salt until cooked, then rinse them with cold water and drain them; 1 small rice-bowl of carrots, scraped, washed and diced, boil these vegetables with a pinch of salt until cooked, then rinse them with cold water and drain them; 1 small rice-bowl of carrots, scraped, washed and diced, boil these vegetables with a pinch of salt until cooked, then rinse them with cold water and drain them; 1 small rice-bowl of Chinese radishes, scraped, washed and diced, boil these vegetables with a pinch of salt until cooked, then rinse them with cold water and drain them; 1 small rice-bowl of Chinese radishes, scraped, washed and diced, boil these vegetables with a pinch of salt until cooked, then rinse them with cold water and drain them; 4 hard-boiled duck’s eggs—separate the yolks and chop up the whites (meat broth); 6 (small) shallots which have been cooked in the embers of a charcoal fire, these three ingredients to be pounded together finely to constitute the kheuang hom mok; 3 (small) heads of garlic, also cooked in the embers of a charcoal fire, these three ingredients to be pounded together finely to constitute the kheuang hom mok; 3 soupspoonfuls of (shelled) peanuts, toasted in a hot, dry pan and then rubbed together so that their skins come off; 2 soupspoonfuls of sesame seeds, toasted by stirring them over a medium heat in a (dry) pan, and then pounded finely; 6 dried shrimps, washed and fried in pork fat until crisp, then pounded finely; 6 dried shrimps, washed and fried in pork fat until crisp, then pounded finely; minced pork, a quantity the size of a duck’s egg, boiled with a little fish sauce and then pounded finely; minced pork, a quantity the size of a duck’s egg, boiled with a little fish sauce and then pounded finely

Soop Houa Phak Sao Souan

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 small rice-bowl of carrots, scraped, washed and diced, boil these vegetables with a pinch of salt until cooked, then rinse them wi

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

Method

Put the kheuang horn mok in a big bowl, add a small amount of meat broth and stir until they are mixed. Add, together, the other pounded ingredients, with salt and fish sauce. Pound the yolks of the duck’s eggs and mix them in also. Taste and check the saltiness—the mixture should be quite salty. (Make sure also that) it is not too runny. Sprinkle in the chopped onion, t