Home Cooking 2

Lao Recipes: Chicken noodle soup

veebee | Apr 10, 200612:04 PM

Last week I made the laab kai that Akatonbo posted a couple of months ago and this week I made the chicken noodle soup.

I have to say this is one of the best soups I've ever made--definitely the best southeast Asian soup.

It was authentic tasting, complex, comforting, spicy and just fantastic. I was quite impressed.

I followed the recipe pretty much to the letter.

I used the somen noodles as directed, but I'm not sure why regular rice noodles wouldn't work as well. In the recipe the somen was recommended as a substitute for Lao rice noodles. I have no idea of the difference between Lao rice noodles as opposed to any regularly available rice noodles. I liked the texture of the somen though.

I'd never used Bagoong before and wasn't sure if I got the right kind. I bought a jar of pinkish stuff. It says Kamayan Salted Shrimp Fry (bagoong alamang) on the bottle. It was strongly fishy smelling and I was afraid it would be too much, but it wasn't. I used about 2 T in the soup. It reminded me of the purplish fish paste served with some of the soups in Saigon.

As for the Sambal. I bought Sambal Oelek. Not sure if this is right either as it's spelled uelek in the recipe.

Anyway, I highly recommend this recipe. I found everything I needed at the New May Wah supermarket on Clement in San Francisco.

Wish I'd taken a photo.
Link: Link to recipe

Link: http://www.chowhound.com/topics/show/...

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