Rice Vermicelli with a Piquant sauce

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

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