Ingredients /nutrition
- 1 1/2 l water
- 1 kg mackerel or sea bass
- 2 peeled garlic cloves
- 6 thinly sliced lemon grass leaves
- 1 tsp turmeric powder
- 2 1/2 tbsp fish paste
- 2 1/2 tbsp fish sauce
- 3/4 tsp salt
- 250 ml coconut milk
- 230 g rice vermicelli
- 35 g bean sprouts
- 45 g shredded cucumber
- 45 g shredded green papaya
- 2 1/2 chopped dill
- 55 g shredded cabbage
Methods / instructions
- Bring water to boil and add in fish.
- Bring to boil and simmer gently for 20 minutes.
- Remove fish from plan, reserve fish stock and remove all flesh from fish.
- Combine fish with garlic, lemon grass and turmeric in a mortar and pound into smooth paste.
- Bring reserved fish stock to boil, stir in fish paste, fish sauce, salt and coconut milk.
- Bring to boil and stir in pounded fish mixture. Simmer gently for 20 minutes.
- In a separate saucepan, boil rice vermicelli in water until cooked and drain.
- Divide vermicelli equally in serving bowls, pour in hot soup and top with remaining ingredients.
Servings: 4
More Laotian Recipes:
Cambodian Cookery, Vietnamese Food, Thai Gourmet
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