Khao Soi lao : la soupe emblématique du nord du Laos

Ingredients

• 500 g Pork Ribs (cut into individual ribs)
• 300 g Pork Belly Meat (cut into 1‑cm cubes)
• 300 g Ground Pork (prefer lean ground pork)
• 200 g Fresh Rice Noodles (if unavailable use dried rice noodles, soak before use)
• 2 pcs Tomato (medium, diced into large cubes)
• 80 g Ginger (peeled and sliced into thirds)
• 1 head Garlic Head (halved longitudinally; separate one clove for chili oil)
• 1 pcs Shallot (thinly sliced for chili oil)
• 2 stalks Green Onion (Scallion) (cut into 2‑cm rounds, mixed with coriander)
• 1 bunch Cilantro (Coriander) (roughly chopped)
• 1 handful Thai Basil (leaves torn)
• 1 cup Soybean Sprouts (rinsed)
• 2 tbsp Fermented Soybean Paste (Els Boy Brand or similar)
• 2 tbsp Dark Thick Soy Sauce (Els Boy Brand or similar)
• 3 tbsp Golden Mountain Soy Sauce (light soy sauce)
• 3 tbsp Fish Sauce (authentic Lao fish sauce)
• 20 g Chili Flakes (dried Lao chilies)
• 15 tbsp Canola Oil (for chili oil, approx 225 ml)
• 1 tbsp Salt (regular table salt)
• 0.5 tsp Black Pepper (ground)
• 3 L Water (for broth)

Instructions

1. Soak Rice Noodles

   Place the fresh rice noodles in a bowl of cold water and let them soak while you prepare the other ingredients.

   Time: PT20M

2. Prep Aromatics and Pork

   Halve the onion and garlic head, slice 80 g ginger into three pieces, peel and slice the galangal (navé). Separate pork ribs, remove the meat, cut 300 g pork belly into 1‑cm cubes, and set aside. Roughly chop cilantro and scallions, slice shallot, and mince one garlic clove for the chili oil.

   Time: PT15M

3. Grill Onion and Garlic

   In a skillet over medium heat, grill the onion halves and the halved garlic head until lightly charred but not burnt. Remove and set aside.

   Time: PT5M

   Temperature: Medium heat

4. Make Pork Broth

   In the large stockpot add 3 L water, the pork ribs and the cubed pork belly. Bring to a boil, then skim off foam for 5‑10 minutes. Add the grilled onion, whole garlic head, ginger pieces, galangal, and 1 tbsp salt. Cover and simmer over medium heat for 2 hours.

   Time: PT2H10M

   Temperature: Medium heat

5. Prepare Ground Pork Tomato Sauce

   In a clean skillet heat 1 tbsp oil over medium. Add the remaining six garlic cloves (crushed) and sauté for 20 seconds. Add ground pork, stir‑fry 3‑4 minutes. Sprinkle 0.5 tsp black pepper and continue cooking 3‑4 minutes. Add diced tomatoes, cover and simmer 10 minutes, stirring occasionally until tomatoes break down. Stir in 2 tbsp dark soy sauce and 2 tbsp fermented soybean paste, adjust seasoning, and keep warm.

   Time: PT20M

   Temperature: Medium heat

6. Make Chili Oil

   Heat 15 tbsp canola oil in a skillet over medium. Add chili flakes and toast lightly. Remove and set aside. In the same oil, add sliced shallot and fry until golden, then remove. Add the minced garlic clove, fry briefly (watch for burning). Return the toasted shallot and chili flakes to the oil, stir quickly, and let cool.

   Time: PT10M

   Temperature: Medium heat

7. Finish Broth

   Strain the broth, discarding the ribs, ginger, garlic, onion, and galangal. Slice the pork ribs into 3‑4 mm pieces. Season the broth with 3 tbsp fish sauce and 3 tbsp Golden Mountain soy sauce; adjust salt if needed.

   Time: PT5M

   Temperature: Medium heat

8. Blanch Noodles

   Bring a pot of water to a boil, add the soaked rice noodles and cook for 30 seconds, then drain and place in serving bowls.

   Time: PT5M

   Temperature: Boiling

9. Assemble Bowls

   Top each bowl of noodles with a generous ladle of the ground‑pork‑tomato mixture, a few slices of pork rib, a slice of galangal, a handful of soybean sprouts, 2 tsp chili oil, 1 tsp fried shallot, and three ladles of hot broth. Garnish with chopped cilantro, scallions, and torn Thai basil leaves. Mix before eating.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

60 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Pork Ribs: Chicken backs, Beef short ribs
• Instead of Pork Belly Meat: Pork shoulder
• Instead of Ground Pork: Ground chicken, Ground turkey
• Instead of Fresh Rice Noodles: Rice vermicelli
• Instead of Tomato: Canned diced tomatoes
• Instead of Ginger: Galangal
• Instead of Shallot: Red onion
• Instead of Thai Basil: Holy basil
• Instead of Fermented Soybean Paste: Miso paste
• Instead of Dark Thick Soy Sauce: Regular soy sauce + a dash of sugar
• Instead of Golden Mountain Soy Sauce: Regular soy sauce
• Instead of Fish Sauce: Soy sauce
• Instead of Chili Flakes: Crushed red pepper
• Instead of Canola Oil: vegetable oil

Equipment Needed

• Large Stockpot
• Skillet/Frying Pan
• Chopping Board
• Chef’s Knife
• Ladle
• Measuring Spoons
• Garlic Press (optional)
• Fine Mesh Sieve (optional)
• Mixing Bowl
• Tongs (optional)

Critical Steps — Do Not Skip

• Simmering the pork broth for a full 2 hours to develop depth of flavor
• Straining the broth and discarding aromatics to keep the soup clear
• Toast the chili flakes and fry garlic/shallot carefully to avoid bitterness
• Seasoning the broth at the end to balance salty and umami notes

Chef Tips from the Video

• Add a splash of lime juice at the table for extra brightness.
• For extra depth, roast the pork ribs before adding to the broth.
• Use fresh herbs right before serving to retain aroma.

Troubleshooting

Storage

Refrigerator: Store broth, cooked pork, and chili oil separately in airtight containers for up to 3 days.

Freezer: Broth freezes well for up to 1 month; reheat gently before serving.

Room temperature: Do not store at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• Broth can be prepared up to 2 days in advance and refrigerated.
• Chili oil keeps for weeks in a sealed jar away from light.
• Ground‑pork tomato sauce can be reheated and stored for 3 days.

Frequently Asked Questions