Lao Khao Poon (Rice Vermicelli Soup)

About This Recipe

Khao poon is a beloved Laotian breakfast dish — 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 — 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 — the freshness of the fresh rice vermicelli, the order of additions, the resting time at the end — 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.

Ingredients

Serves 4

• 400 gfresh rice vermicelli
• 6 cupsfish or chicken stock
• 3 stalkslemongrass, bruised
• 2 tbspgalangal, sliced
• 3 tbspfish sauce
• 2 tbsplime juice
• 1 tbspoil
• 2 clovesgarlic, minced

Instructions

1. 1

   Simmer broth

   Heat oil and fry garlic. Add lemongrass and galangal. Pour stock and simmer for 15 minutes to infuse.

2. 2

   Season broth

   Strain if desired (or leave aromatics in). Add fish sauce and lime juice. Taste and adjust.

3. 3

   Prepare noodles

   Blanch rice vermicelli in boiling water for 1–2 minutes. Divide among bowls.

4. 4

   Assemble bowls

   Pour hot broth over noodles. Serve with fresh vegetables, herbs, and condiments on the side.

Variations

• •

  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.

Storage

Broth can be made 1 day ahead. Assemble fresh to order. Refrigerate in an airtight container for up to 3–4 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 — refresh with a crisp garnish.

Frequently Asked Questions