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Khao Soi Lao

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20 min
Prep
30 min
Cook

Ingredients

  • 300 g (10.5 oz) flat rice noodles
  • 250 g (9 oz) minced pork
  • 3 tomatoes, chopped
  • 2 tbsp fermented soybean paste (tua nao)
  • 3 garlic cloves, minced
  • 2 shallots, minced
  • 2 tbsp vegetable oil
  • 1 l (4.2 cups) pork stock
  • 1 tbsp fish sauce
  • 1/2 tsp salt
  • 2 spring onions, chopped
  • handful of bean sprouts
  • 1 lime, wedged
  • dried chilli flakes, to serve

Method

  1. Heat oil in a wok and fry garlic and shallots until fragrant.
  2. Add minced pork and cook until browned.
  3. Stir in tomatoes and fermented soybean paste, cooking until the tomatoes break down.
  4. Pour in the pork stock and simmer for 15 minutes.
  5. Season with fish sauce and salt.
  6. Blanch rice noodles in boiling water until tender, then drain and divide into bowls.
  7. Ladle the pork and tomato broth over the noodles.
  8. Top with spring onions, bean sprouts, a squeeze of lime and chilli flakes to taste.

Introduction: Not to be confused with the coconut curry noodle soup from Thailand or Myanmar, Lao Khao Soi is a distinct dish from Luang Prabang built on a savoury tomato and fermented soybean broth ladled over flat rice noodles and topped with seasoned minced pork – a signature midday meal in northern Laos.

Cultural Background: Not to be confused with the coconut curry noodle soup from Thailand or Myanmar, Lao Khao Soi is a distinct dish from Luang Prabang built on a savoury tomato and fermented soybean broth ladled over flat rice noodles and topped with seasoned minced pork – a signature midday meal in northern Laos.

Tips: Fermented soybean paste is essential for authentic flavour and can be found in Southeast Asian grocers. Toast the soybean paste briefly in the pan before adding liquid for a deeper aroma.

Variations: Some Luang Prabang households add crispy pork crackling on top. A chicken version replaces the pork mince.

Storage: Store broth separately from noodles in the refrigerator for up to 2 days.

Reheating: Reheat broth on the stovetop until simmering; add freshly blanched noodles.

FAQs:

Q: What is tua nao?

A: A fermented soybean paste central to northern Lao cooking.

Q: Can I substitute the soybean paste?

A: Miso paste is a workable, though less authentic, substitute.

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