Khao Poon

Saeng Douangdara’s selected khao poon nam gai is a Lao red-curry chicken noodle soup with coconut milk, pork blood and fresh vegetable garnishes. He places khao poon among the foods shared at community gatherings.

Chicken drumsticks and feet simmer with pandan, makrut leaves, lemongrass, ginger and a rhizome root. The broth is strained; the drumstick meat is taken off the bones and pounded, while pork blood is cooked separately with lemongrass.

Shallots and garlic cook in oil before red curry paste and Korean red pepper powder enter. Coconut milk joins this mixture, followed by the reserved broth, fish sauce, shrimp paste, padaek, sugar and MSG.

Pounded chicken, the broth aromatics and chicken feet return to the sauce, with the boiled pork blood added afterward. Vermicelli is boiled separately, rinsed and gathered into portions before it goes into serving bowls.

The soup is ladled over the noodles and finished with banana blossom, dried chili, purple cabbage, long beans, mustard greens, cilantro, green onions, bean sprouts and lime. Thin-cut vegetables and herbs contrast with the coconut-and-curry broth.