Mon retour au Laos après 50 ans

Ingredients

• 2 cups Cooked Rice (day‑old rice, rinsed)
• 4 cups Water (filtered)
• 1 tsp Black Pepper (freshly ground)
• 2 Shallots (thinly sliced)
• 2 Garlic Cloves (minced)
• 0.25 cup Fresh Coriander Leaves (chopped)
• 2 stalks Chinese Scallion (Green Onion) (sliced thin)
• 2 tbsp Fish Sauce (Lao style, like nam pla)
• 1 tbsp Lime Juice (freshly squeezed)
• 1 tsp Chili Oil (adjust heat to taste)
• 1 cup All-Purpose Flour (sifted)
• 1 tsp Baking Powder
• 2 tbsp Granulated Sugar
• 1 Egg (beaten; omit for vegan version)
• 0.33 cup Water (for batter)
• 2 cups Vegetable Oil (for deep‑frying; use a high‑smoke‑point oil)

Instructions

1. Prepare Aromatics

   Slice the shallots thinly, mince the garlic, chop the coriander, and slice the green onions. Set aside in separate small bowls.

   Time: PT5M

2. Make Beignet Batter

   In a mixing bowl combine the sifted flour, baking powder, sugar, and a pinch of salt. Add the beaten egg (if using) and water, whisking until a smooth, slightly thick batter forms.

   Time: PT5M

3. Fry the Beignets

   Heat the vegetable oil in a deep pan to 350°F (175°C). Drop spoonfuls of batter into the oil; fry until golden and puffed, about 2‑3 minutes per side. Remove with a slotted spoon and drain on paper towels.

   Time: PT5M

   Temperature: 350°F

4. Cook the Rice Soup

   In a medium saucepan bring 4 cups of water to a boil. Add the cooked rice, black pepper, sliced shallots, and minced garlic. Reduce to a gentle simmer and cook for 10 minutes, stirring occasionally, until the rice breaks down slightly and the broth thickens.

   Time: PT10M

   Temperature: medium heat

5. Season the Soup

   Stir in the fish sauce, lime juice, chili oil, chopped coriander, and green onions. Taste and adjust seasoning with more fish sauce or lime as desired.

   Time: PT2M

6. Assemble and Serve

   Place 2‑3 fried beignets in each serving bowl. Ladle the hot rice soup over the beignets so they soften slightly. Serve immediately with extra lime wedges and chili oil on the side.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Cooked Rice: cooked quinoa
• Instead of Shallots: red onion
• Instead of Fresh Coriander Leaves: Thai basil
• Instead of Chinese Scallion (Green Onion): regular green onion
• Instead of Fish Sauce: soy sauce
• Instead of Lime Juice: vinegar
• Instead of Chili Oil: sriracha
• Instead of All-Purpose Flour: rice flour (gluten‑free)
• Instead of Granulated Sugar: honey
• Instead of Egg: flaxseed egg
• Instead of Vegetable Oil: peanut oil, canola oil

Equipment Needed

• Medium Saucepan
• Frying Pan or Deep Fryer
• Mixing Bowl
• Whisk
• Spatula
• Ladle
• Cutting Board
• Chef’s Knife
• Paper Towels
• Serving Bowls

Critical Steps — Do Not Skip

• Frying beignets at the correct oil temperature (350°F) to achieve a light, airy texture.
• Seasoning the soup properly – balance fish sauce, lime, and chili oil to taste.
• Ensuring the rice breaks down enough to thicken the broth without turning it into a paste.

Chef Tips from the Video

• Use day‑old rice; it holds its shape better and gives a richer texture to the soup.
• For extra aroma, toast the shallots and garlic briefly in the saucepan before adding water.
• Serve with a side of fresh sliced cucumber or pickled vegetables for contrast.

Troubleshooting

Storage

Refrigerator: Store soup in an airtight container for up to 3 days. Reheat gently; add a splash of water if it thickens.

Freezer: Not recommended for beignets (they lose crispness). Soup can be frozen for up to 1 month; thaw and reheat.

Room temperature: Consume beignets within 2 hours at room temperature; keep soup hot while serving.

Make-Ahead Tips

• Prepare the beignet batter a few hours ahead and keep it refrigerated; give it a quick stir before frying.
• Cook the rice soup base in advance, cool, and store in the fridge. Reheat and finish seasoning just before serving.

Frequently Asked Questions