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)
Ingredients[]
- 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
Directions[]
- Thoroughly poach the fish in a pan with about 1" of boiling water for about 15 minutes or until easily flaked with fork
- Drain the pan and put the fish into a mortar and grind with a pestle. Alternatively, chop finely with knife.
- In a medium stock pot, heat the 2 tablespoons of vegetable oil over medium high heat until shimmering
- Fry the shallots and garlic briefly in the oil until softenened
- Add the curry paste and heat through
- Add the coconut milk and increase the heat until boiling.
- Add 2 quarts of water to the pot and bring to a boil
- Put the galangal and kaffir lime leaves into the stock, prefferably in a cheese cloth or wire mesh basket for easy removal
- Add the fish back into the stock
- Add the Salt
- Simmer for about 30 Minutes
- Add fish sauce to taste
- Bring water in another pot or pan to a boil to cook the noodles
- Cook the noodles for about three minutes
- Drain into a colander and rinse thoroughly
- 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.
- I usually use this time to prep the condiments/saa
Serving[]
- Put the saa in the bottom of individual bowls
- Top with 1-2 handfulls of noodles
- Stir the stock and ladle it over the noodles until covered
- Allow each person to top with condiments and add fish sauce to their taste