Khao poon is a beloved Laotian breakfast dish β thin rice noodles in a clear or slightly creamy broth infused with fish sauce, lemongrass, and galangal. It's served in a bowl with a mound of fresh herbs, vegetables, and accompaniments on the side, which you add to your liking. Each bowl is customized, making it a personal and communal dish. Rooted in the everyday cooking of Laotian kitchens, Lao Khao Poon (Rice Vermicelli Soup) balances technique and tradition: the fresh rice vermicelli is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature β aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight soup or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices β the freshness of the fresh rice vermicelli, the order of additions, the resting time at the end β separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.
Serves 4
Heat oil and fry garlic. Add lemongrass and galangal. Pour stock and simmer for 15 minutes to infuse.
Strain if desired (or leave aromatics in). Add fish sauce and lime juice. Taste and adjust.
Blanch rice vermicelli in boiling water for 1β2 minutes. Divide among bowls.
Pour hot broth over noodles. Serve with fresh vegetables, herbs, and condiments on the side.
Fresh rice vermicelli is key β it cooks in seconds.
The broth should be fragrant but not overly strong.
Set out a platter of fresh herbs and let diners customize.
Source the freshest fresh rice vermicelli you can find β it is the flavour anchor of the dish.
Season in layers as you go; tasting at each stage prevents a flat or over-salted final result.
Add shrimp for seafood version
Use coconut milk for creamier broth
Add grilled fish cakes
Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.
Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.
Broth can be made 1 day ahead. Assemble fresh to order. Refrigerate in an airtight container for up to 3β4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing β refresh with a crisp garnish.
Khao poon is a traditional Laotian breakfast and is found throughout Laos and Laos diaspora communities. It's a comfort food that brings families together.
Khao poon is a soupy noodle dish with a flavorful broth. Pad thai is stir-fried. Both are Thai-Lao.
Dried works but is less tender. Soak in warm water first, then blanch.
Yes β most components hold well in the fridge for a day or two. Reheat gently with a splash of liquid to bring it back to life.
If fresh rice vermicelli is hard to find, the closest substitutes share its texture and water content. Adjust seasoning slightly since substitutes often carry less character of their own.
Per serving Β· 4 servings total
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