Khao poun nam xin kha lai contains more broth than the other khao poun soups. This dish is also called khao poun nam pa, which means rice vermicelli with fish sauce, probably because the color and texture of the broth is similar to fish sauce.
For 4 persons
300 g of rice noodles
500 g beef shank, cut into 3 cm cubes
100 g sugar
20 g galangal, sliced
4 coriander roots, slightly crushed
½ teaspoon salt
4 tablespoons fish sauce
4 green onions, cut into 3 cm pieces
at least 4 kinds of vegetables of your choice, total 400 g: matchstick cut bamboo shoots, soybean sprouts, grated green papaya, minced green beans, thinly sliced white cabbage, sliced lettuce, grated carrots
Cook the rice vermicelli as described here and set aside.
In a large saucepan, dilute the sugar in 50 ml of water. Bring to a boil without stirring.
Add the shank once the liquid has browned (temperature of clear caramel between 150°C and 165°C).
Add 2 liters of water with galanga, coriander roots, salt and fish sauce. Simmer with the lid closed, over low heat for 2 hours.
Remove the galanga and the coriander roots.
Divide the vermicelli, vegetables and beef among 4 large bowls and drizzle with broth. Garnish with green onions.