Khao poun broth might seem like a culinary aberration to some westerners because it mixes pork and fish.
For 4 persons
Ingredients
400 g rice vermicelli
200 g pork intestines, cooked and cut into small pieces
200 g cooked pig's blood, cut into 3 cm cubes
Broth
300 g of spare ribs
100 g fish fillet
20 g galanga, cut into slices
4 coriander roots, slightly crushed
¼ teaspoon of salt
2 tablespoons of fish sauce
2 tablespoons of unfiltered fish sauce (pa dek)
½ teaspoon of MSG
Vegetables
4 green onions, cut into 3cm pieces
at least 4 kinds of vegetables of your choice, total 400 g: thinly sliced bamboo shoots, soy sprouts, grated green papaya, minced water morning glory, minced green beans, thinly sliced banana buds, thinly sliced white cabbage, sliced lettuce, grated carrots
Method
Cook the rice vermicelli as described here and set aside.
In a large pan, bring 1.5 l of water to the boil with the pork, galanga, coriander roots, salt and fish sauce. Add the unfiltered fish sauce after boiling. Simmer over low heat for 30 minutes with the lid closed.
Add the fish fillet and cook for another 30 minutes with lid closed.
Remove the fish, mash it with a fork and set aside.
Strain the broth through a sieve and put the broth back in the pan.
Add the crumbled fish, intestines and pig's blood and simmer for 5 minutes.
Divide the vermicelli, vegetables and pork into 4 large bowls and sprinkle with broth. Garnish with green onions.
“Cooked pork blood can be found in Asian food stores. Pig intestines are cooked in water for about 1 hour. ”
