Lao Ginger Noodle Soup | Khao Poon Jeow King

Ingredients

• 3 cups (360g) jasmine rice flour, cooked
• 1 cup (120g) mung bean flour
• 1/2 tsp salt
• 900 g water, divided
• 1 cup (100 g) young ginger, chopped
• 1 cup (22 g) dried peppers
• 1 teaspoon salt
• 1/2 teaspoon MSG
• 1 whole tilapia, gutted and scaled
• Pinch of salt
• Pinch of MSG
• 1 stalk lemongrass, trimmed and lightly smashed
• 4 kaffir lime leaves
• Cooking spray or oil
• Fresh Vermicelli noodles
• blanched cabbage
• Blanched pea sprouts
• Jeow king
• Padaek
• Fish sauce
• Baked or Grilled fish
• Cilantro
• Hot Khao poon water

Instructions

1. 1

   In a large mixing bowl, add the jasmine flour and mung bean flour and mix well. Place half of this mixture (240g) in another mixing bowl.

2. 2

   In one of the mixing bowls with half of the flour mixture, add salt and 400g water and whisk.

3. 3

   Place the wet mixture in a large pot and turn it on medium heat and cook for 3 to 4 minutes until it becomes a dough.

4. 4

   In a kitchen aid bowl, add the other half of the flour mixture and add the cooked dough. Using the paddle attachment, mix on low speed until it becomes a crumbling mixture.

5. 5

   With 500g of water, slowly add the water until it starts to clump up and become looking like soft serve. Once it becomes a soft serve texture, use the whisk attachment to finish the mixing. You may not need all 500g of water so watch it carefully.

6. 6

   With one layer of cheesecloth placed in a large bowl, add the soft serve flour mixture in and twist and squeeze out the mixture through the cheesecloth. Use a silicone spoon to remove the mixture that sticks to your hand.

7. 7

   Get a large stock pot of water to a boil and then turn it down to low. Add enough of the soft serve into a noodle press or potato ricer. Using a spoon, gently mix the water so it swirls. As the water is swirling, quickly squeeze out the soft serve until it is all out.

8. 8

   Turn the heat back up to high and cook for about 1 minute and 30 seconds until the noodles float.

9. 9

   Gently with a sieve, get all the noodles and then place it in a cold water bath for a few seconds. Using your hands, get the strands and place them in a strainer to dry.

10. 10

    After all the noodles are done cooking, save the water that the noodles are cooked in for assembly later.

11. 11

    Add the chopped young ginger and dried peppers to a mortar.

12. 12

    Pound and smash until you form a rough, textured paste.

13. 13

    Add the salt and MSG.

14. 14

    Mix and pound again briefly to combine evenly.

15. 15

    Preheat oven to 400°F.

16. 16

    Pat the tilapia completely dry with paper towels.

17. 17

    Using a sharp knife, make 3 to 4 diagonal slashes on each side of the fish, cutting down to the bone.

18. 18

    Season both sides of the fish evenly with salt and MSG, including inside the cavity.

19. 19

    Stuff the cavity with the smashed lemongrass and kaffir lime leaves.

20. 20

    Lightly spray or rub the outside of the fish with oil to help it crisp.

21. 21

    Place on a baking tray and roast at 400°F for 40 minutes, or until cooked through.

22. 22

    Increase the heat to 500°F and broil for 2 to 4 minutes to crisp the skin. Watch closely so it does not burn.

23. 23

    Place a generous portion of fresh vermicelli noodles in a large serving bowl.

24. 24

    Top with the blanched cabbage and pea sprouts.

25. 25

    Add jeow king to taste, depending on your spice preference.

26. 26

    Season with a small spoonful of padaek and a splash of fish sauce.

27. 27

    Add pieces of baked or grilled fish on top.

28. 28

    Garnish with fresh cilantro.

29. 29

    Pour hot khao poon broth over everything and serve immediately.