Venison Soup

Keng Om Fahn

Preparation info

    • Difficulty

      Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

  • About

Ingredients

  • 3 sections (vertebrae) of the neck, including the meat, of a small deer, washed and cut into suitable pieces
  • 1 stalk of lemon grass, wash

Method

Put 2 soupbowlfuls ( pints) of water in a pot and add the crushed lemon grass, the knotted spring onions, the washed rice, the sprigs of coriander and some salt. When the water boils (the