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Khao Poon Nam Phik - Laos
Vermicelli with Chilli Sauce |
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In a muslin cloth bag boil the minced pork and the
fish pieces until cooked then pound to a thick paste.
Boil the bacon bones in another 2 litres of water and add the ginger,
garlic and dried chillies.
Once a broth is formed remove the bacon bones and add the pork and fish
mixture.
Reduce the heat and add the coconut milk.
In another frypan cook the sliced egg plant, beans and spring onions
then add them to the broth.
Add the lime juice and sliced fresh chilli and add the coriander leaves
just before serving.
Boil the vermicelli in a saucepan drain and rinse with hot water.
To prepare put the vermicelli in the centre of a large serving dish and
pour the broth mixture over the top
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Quick Facts
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Chopsticks |
Chinese Chopsticks
taper to a rounded end, Japanese taper to a pointed end and Korean
taper to a blunted end.
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Chopsticks are
traditionally held in the right hand only, and in East Asia, as in
Muslim nations, the left hand is used in the toilet. |
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