Square Kow-Poone

Artsy Pic of our first attempt at Kow-Poone Nam Pick Paa

Kow-Poone Nam Pick Paa is a red curry flavored soup that uses white fish for its base. It is fairly fast to whip together if you are fast with a knife to prep the condiments (or if you have invited a Sou Chef over for dinner). Like all of the other forms of Kow-Poone in the Laotian aresenal, it involves three main components: 1) the broth with fine pieces of protein in it, in this case, fish; 2) the saa, or fresh shredded vegetables which lend a nice crunch, and 3) the Kow-Poone itself, thin straight rice noodles or "rice sticks." Flycogen 00:24, July 3, 2011 (UTC)


  • About 1 Lb of White Fish- Pasa fish is traditionally used (but potentially high in mercury). Catfish, tilapia, or any mild white fish will do.
  • 1 Head of Fresh Galanga or about 5 slices dried galanga
  • 1 Tablespoon Red Curry Paste (The Savaths use Mae Ploy Brand)
  • 3-4 Kaffir Lime Leaves, roughty torn
  • 1 Table Spoon Salt
  • 1 Can Coconut Milk
  • 2 Cloves of Garlic, Minced
  • 2 Shallots, Finely Chopped
  • 2 Tablespoons Vegetable Oil
  • 2 Small Packages of Thin Rice Sticks (about 600 g total) Dad's fav brand is JiangXi from China
  • 1 Tablespoon Fish Sauce
  • Saa- any combination of the following:
    • Finely Shredded Bamboo Shoots
    • Broccolli Slaw
    • Shredded Cabbage
    • Grated Carrots
    • Shredded Pappaya
    • Shredded Bannanna Flowers
  • Condiments
    • Limes, sliced into wedges
    • Green Onions, chopped
    • Cilantro, chopped
    • Mint, Chopped
    • Hot Chili Oil


  1. Thoroughly poach the fish in a pan with about 1" of boiling water for about 15 minutes or until easily flaked with fork
  2. Drain the pan and put the fish into a mortar and grind with a pestle. Alternatively, chop finely with knife.
  3. In a medium stock pot, heat the 2 tablespoons of vegetable oil over medium high heat until shimmering
  4. Fry the shallots and garlic briefly in the oil until softenened
  5. Add the curry paste and heat through
  6. Add the coconut milk and increase the heat until boiling.
  7. Add 2 quarts of water to the pot and bring to a boil
  8. Put the galangal and kaffir lime leaves into the stock, prefferably in a cheese cloth or wire mesh basket for easy removal
  9. Add the fish back into the stock
  10. Add the Salt
  11. Simmer for about 30 Minutes
  12. Add fish sauce to taste
  13. Bring water in another pot or pan to a boil to cook the noodles
  14. Cook the noodles for about three minutes
  15. Drain into a colander and rinse thoroughly
  16. If the noodles are still too firm, leave them soaking in cool water, otherwise take handfuls and ball them up individually and leave on a plate to drain.
  17. I usually use this time to prep the condiments/saa


  1. Put the saa in the bottom of individual bowls
  2. Top with 1-2 handfulls of noodles
  3. Stir the stock and ladle it over the noodles until covered
  4. Allow each person to top with condiments and add fish sauce to their taste

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