Lao Khao Soi Noodles Recipe by Chef Saeng
This Lao Khao Soi Noodles recipe was recommended by Chef Saeng Douangdara, one of the leading Lao food ambassadors in the USA, as a recipe to try if you're making Lao food for the first time. There are two versions of this dish, a rice noodle soup version with broth, and this dry noodle version where the noodles are topped with a ground pork sauce.
It's as easy as putting together a pasta with meat sauce dish for a weeknight meal. For this Lao Khao Soi, you simply need to cook some rice noodles, make a ground meat sauce with tomatoes and sauces like Lee Kum Kee Hoisin and Panda Brand Oyster Sauce, and finish with garnishes like fresh lime and Lee Kum Kee Chiu Chow Style Chili Crisp Oil.
Lao food is all about fresh, vibrant, and umami flavors, and this Lao Khao Soi recipe from Chef Saeng hits all of those flavor notes. You will typically have this for breakfast in Laos, and it comes in a soup noodle form with broth as well as this dry noodle version. You can check out Saeng's website for more Lao recipes like this as well, but this is a great starter recipe if you're interested in cooking Lao food at home. We recommend pairing them with this Lao Sausage Wonton recipe, also from Chef Saeng.
What You Will Need
Ingredients
- 1 lb. cooked rice noodles
- 1 Tbsp. vegetable oil
- 1 cup ground pork
- 4 Roma tomatoes, chopped
- lime wedges, for garnish
- cilantro leaves, chopped, for garnish
- green onion (green parts only), chopped, for garnish
Seasoning
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1 Tbsp. paprika
- 2 Tbsp. Lee Kum Kee Panda Brand Oyster Sauce
- 1 Tbsp. Lee Kum Kee Hoisin Sauce
- 1 Tbsp. Lee Kum Kee Soybean Sauce
- splash of fish sauce
- Lee Kum Kee Coarse Ground Black Pepper, to taste
- Lee Kum Kee Chiu Chow Style Chili Crisp Oil, for drizzling
Made with
Lee Kum Kee products
How to make it
-
-- PREPARE THE SAUCE --
Heat the vegetable oil in a sauté pan over medium-high heat. Add Lee Kum Kee Minced Garlic and paprika, stirring for 1–2 minutes until fragrant. Stir in chopped tomatoes and cook until softened. Add ground pork, Lee Kum Kee Panda Brand Oyster Sauce, Hoisin Sauce, Soybean Sauce, fish sauce, and Coarse Ground Black Pepper. Stir to break up any pork clusters. Reduce the heat to low and let the sauce simmer for about 10 minutes. -
-- COOK THE NOODLES --
Bring a pot of water to a rolling boil. Blanch the rice noodles for a few seconds until softened. Drain well. -
-- ASSEMBLE THE DISH --
Divide the noodles into serving bowls. Top with your desired amount of meat sauce. Add a squeeze of lime, Lee Kum Kee Chili Crisp Oil, cilantro, and green onion. -
Mix everything together and enjoy!
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