Asian•healthy
Thum Khao Poon (Easy Rice Vermicelli Salad)
This authentic thum khao poon is a Lao noodle salad with rice vermicelli, chilies, and a tangy lime–fish sauce dressing, perfect for a fresh and bold dish.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cloves garlic
- 2 dried chilies (adjust to taste)
- 2 chilies (adjust to taste)
- 2 yardlong beans (sliced into 1-inch pieces)
- 1 tsp MSG
- 1 tsp lime juice
- 1/2 tbsp palm sugar
- 2 tbsp fermented fish sauce
- 1 tbsp fish sauce
- 5 roma tomatoes (halved or quartered)
- 9 oz fresh fermented rice noodles (khao poon) (can substitute with cooked dried rice vermicelli)
Instructions
- 1
Crush garlic, dried chilies, and fresh chili peppers with a mortar and pestle.
- 2
Add the yard-long beans and gently bruise them. Then, add the dressing: fish sauce, fermented fish sauce, MSG, palm sugar, and fresh lime juice. Pound and stir until the palm sugar is dissolved.
- 3
Add the remaining vegetables: Tomatoes and lime skin, crushing them gently.
- 4
Toss in the vermicelli noodles and thoroughly mix with the dressing and other ingredients. Serve immediately.