Delicate rice vermicelli in a fragrant fish-based broth with fresh herbs and vegetables.
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.
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.
Add shrimp for seafood version
Use coconut milk for creamier broth
Add grilled fish cakes
Broth can be made 1 day ahead. Assemble fresh to order.
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.
Per serving Β· 4 servings total
Ask our AI cooking assistant anything about this recipe β substitutions, techniques, scaling.
Chat with AI Chef βJoin the conversation
Sign in to leave a comment and save your favourite recipes