Rice Vermicelli with a Piquant sauce

Name: Rice Vermicelli with a Piquant sauce (Khao Poon Nam Jaew)
Cuisine: Luang prabang
Ingredients: 5 straight-bulbed spring onions—wash them and chop both the bulbs and the leaves; 1 large handful of bamboo shoots which have been boiled until they have lost their taste and then finely chopped; salt and fish sauce; 4 na (2 kilos) of rice vermicelli; pounded dried chilli pepper; half a banana ‘flower’, thinly sliced; 2 quarters of an unripe papaya, grated into thin strips; 2 cabbage leaves, chopped thinly; water spinach (phak bong), the stems only, chopped into suitable pieces; 1 piece of fish, about the size of four fingers; 6 pieces of (dried) pig’s blood, each measuring about three fingers by one; 1 piece of three-layer pork, the size of a hand, scraped clean of the hair and washed thoroughly; 1 piece of three-layer pork, about the size of three fingers, washed and finely minced; 1 onion, washed, (peeled) and quartered; 3 sprigs of coriander, washed and tied together; 5 slices of galingale; 3 straight-bulbed spring onions, washed and each tied into a loose knot; 1 bunch (as sold in Lao markets) of pig’s lungs; 1 pig’s head, skinned, split open, and scraped clean so that it loses its animal smell—then wash it to get rid of any trace of the smell

Khao Poon Nam Jaew

Preparation info

Difficulty
Medium

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 bunch (as sold in Lao markets) of pig’s lungs
1 pig’s head, skinned, split open, and scraped clean so that it loses its animal smell—then wash it to get rid of any trace of the smell

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

Method

Put 3 large soupbowlfuls (about 4 pints) of water in a pot on the fire. Sprinkle some salt in, and add the sliced galingale, the knotted spring onions, the onion and the coriander. When the