The khao poun with coconut cream is the most popular khao poun dish and also the most known by westerners. The broth of khao poun nam phik is almost identical to khao poun nam cheo. The difference is the addition of a scented coconut cream.
For 4 persons
Ingredients
300 g rice noodles
Broth
200 g of pork loin
200 g of ground pork
100 g fish fillet
20 g galanga, cut into slices
4 coriander roots, slightly crushed
1 teaspoon of salt
½ teaspoon of sugar
2 tablespoons of fish sauce
2 tablespoons of unfilterered fish sauce (pa dek)
2 Kaffir lime leaves
2 tablespoons of chopped shallots
2 tablespoons chopped garlic
10 dried peppers
1 tablespoon of vegetable oil
150 ml of coconut cream
2 tablespoons paprika powder
½ teaspoon of MSG
Vegetables
20 mint leaves
4 tablespoons of coarsely chopped coriander
at least 4 kinds of vegetables of your choice, total 400 g: matchstick cut bamboo shoots, soybean sprouts, grated green papaya, minced water morning glory, minced green beans, thinky sliced banana bud, thinly sliced white cabbage, sliced lettuce, grated carrots
Method
Cook the rice vermicelli as described here and set aside.
Rehydrate the chili peppers by immersing them in water for 30 minutes. Remove the seeds. Crush the flesh of the peppers in a mortar and set aside.
In a large saucepan, bring 1 litre of water to the boil with the pork loin, galanga, coriander roots, salt, sugar and fish sauce. Add the unfiltered fish sauce after boiling. Lower the heat and simmer for 30 minutes with the lid closed.
Add the ground pork and the fish fillet and cook for an additional 30 minutes with the lid closed.
Remove the pork loin, galanga and coriander roots.
Remove the fish. Mash it with a fork and put it back into the stock.
Add the Kaffir lime leaves.
In a wok, fry the shallots, garlic and chillies in oil for 2 minutes and add the coconut cream. Let simmer over low heat for 5 minutes, stirring constantly. Stir in the paprika.
Stir the perfumed coconut cream into the stock.
Divide the vermicelli and vegetables into 4 large bowls and sprinkle with stock. Garnish with mint and coriander.
“You can serve khao poun nam phik with pork intestines and cooked pig's blood like khao poun nam cheo.”
“In Luang-Prabang you can find a variant of khao poun nam phik called khao poun nam ya where vegetables are fried rather than raw.”
