Khao poun nam phong literally means "vermicelli with dry broth", in other words without broth. The rice vermicelli salad is the Lao version of the Vietnamese bò bún.
For 4 persons
Ingredients
400 g rice vermicelli
300 g fillet of beef, cut into thin slices
1 onion, cut into rings
1 tablespoon of vegetable oil
1 teaspoon curry
1 ½ tablespoon soy sauce
Vegetables
150 g lettuce, coarsely sliced
100 g watercress, coarsely sliced
100 g bean sprouts, blanched
150 g banana bud, minced
30 g mint, detailed then coarsely chopped
30 g coriander, coarsely chopped
30 g culantro, coarsely chopped
Sauce
See cheo van
Method
Cook the rice vermicelli as described here and set aside.
In a wok, fry the onions in oil for 2 minutes. Add the beef, soy sauce and curry and cook for 3 minutes, stir constantly.
Divide the vermicelli, vegetables and beef into 4 large bowls and serve with the sauce.
