Khao Poon (Lao Coconut Vermicelli Soup)

About This Recipe

Khao poon is the most festive noodle soup in Lao cuisine — served at weddings, Baci ceremonies, New Year celebrations, and any gathering important enough to warrant three hours of preparation. The broth is a complex coconut curry built on an aromatic paste of lemongrass, galangal, kaffir lime, and dried chilies, enriched with coconut milk and a Lao-specific deep note of padaek (fermented fish). Thin rice vermicelli (the noodles that give the dish its name) are the base, and the garnishes are what make it visually spectacular: shredded banana blossom, bean sprouts, mint, long beans, and dried chili are arranged separately for each person to add to their bowl. The version presented here uses chicken, but pork and fish versions exist across different regions. Khao poon is simultaneously a demonstration of Lao hospitality and a lesson in how Lao cooking builds complexity through patience.

Ingredients

Serves 6

• 500 gthin rice vermicelli, soaked and cooked per packet
• 600 gchicken thighs, bone-in
• 800 mlcoconut milk
• 600 mlchicken stock
• 4 stalkslemongrass, white part only, sliced
• 4 cmfresh galangal, sliced
• 2 cmfresh turmeric
• 5shallots
• 4 clovesgarlic
• 4dried red chilies, soaked
• 1 tspshrimp paste
• 1 tbsppadaek (Lao fermented fish paste) or extra fish sauce
• 2 tbspfish sauce
• 1 tsppalm sugar
• 2 tbspneutral oil
• 1 cupbanana blossom, thinly shredded
• 1 cupbean sprouts
• 0.5 cuplong beans, cut into 3cm pieces, blanched
• fresh mint, cilantro, basilfor serving
• dried chili flakesfor serving

Instructions

1. 1

   Poach the chicken

   Simmer chicken thighs in stock until cooked through, about 25 minutes. Remove, cool, shred meat and discard bones. Reserve stock.

2. 2

   Make the curry paste

   Blend lemongrass, galangal, turmeric, shallots, garlic, soaked dried chilies, and shrimp paste into a smooth paste.

3. 3

   Fry the paste

   Heat oil in a large pot over medium heat. Fry curry paste 10-12 minutes, stirring constantly, until fragrant and oil separates.

4. 4

   Add padaek and coconut milk

   Add padaek and stir 1 minute. Add reserved chicken stock and coconut milk. Bring to a gentle simmer 15 minutes.

   Do not boil vigorously after adding coconut milk — it can split.

5. 5

   Season

   Add fish sauce and palm sugar. Taste — the broth should be savory, coconutty, slightly funky from padaek, and mildly spiced.

6. 6

   Add shredded chicken

   Return shredded chicken to the broth. Warm through 5 minutes.

7. 7

   Assemble

   Divide cooked vermicelli among deep bowls. Ladle hot broth and chicken generously over. Arrange banana blossom, bean sprouts, and long beans around the noodles. Top with fresh herbs. Serve chili flakes on the side.

Variations

• •

  Khao poon khai (pork version): replace chicken with pork shoulder for a richer broth.

• •

  Fish khao poon: poach fish fillets in the finished broth rather than cooking them separately.

Storage

Store broth and noodles separately; refrigerate up to 3 days. Reheat broth gently on the stovetop. Garnishes must be prepared fresh each time.

Frequently Asked Questions