Khao Poon Nam Moo - เข้าปูนน้ำหมู

Get ready for a culinary adventure filled with excitement! Join me and my handsome son as we dive into one of his all-time favorite soups. I can't wait to share my secret recipe and show you how I whip up this dish for my family. It's not just a meal—it's a heartwarming experience you'll want to recreate for your loved ones! Let's cook up some joy together!

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Rice Vermicelli Soup With Pork (Khao Poon Nam Moo) Recipe

Tools:
Large soup pot (12 qt and above)
Large soup ladle

Dry Ingredients:
1 or 2 bags of rice vermicelli noodles (depending on serving size needs)
3 tbsp granulated sugar
2 tbsp chicken bouillon

Wet Ingredients:
1 cup Thai red curry paste
2 tbsp fish sauce
~ 2 tbsp shrimp paste
3 cans coconut milk (13.5 oz each)
1/2 cup vegetable oil
4 cups of water (additional as needed)

Fresh Herbs (highly recommended):
~ 8 pcs fresh chili
~ 4 - 5 slices galangal
~ 2 -3 stalks lemongrass
2 whole head shallots
~ 20 kaffir lime leaves

Fresh Garnishes (highly recommended):
Cilantro
Bean sprouts
Spring onions
Banana flower
Long beans
Purple cabbage
Cucumber
Carrot
Mint leaves
Lime or lemon sliced into wedges
Saw tooth-coriander

Instructions to Prepare Rice Noodles:
Bring a large pot of water to a hard boil.
Add noodles and 1/2 tbsp of salt, boil for ~ 5 minutes.
Turn off heat, let noodles sit in hot water with the lid on for another 2 to 3 minutes.
Drain and rinse noodles with cold water.
Plate immediately or set aside covered to prevent drying.

Prepare Soup:
[Instructions not provided, add details based on your cooking process]

Plating:
Add a single serving of cooked rice noodles to the large soup bowl.
Ladle cooked pork broth onto noodles (adjust soup to noodle ratio to your liking).
Sprinkle a generous amount of each fresh garnish.
Squeeze lime or lemon juice and a pinch of sugar to elevate the flavor.
Mix everything well before indulging.
Enjoy the flavorful experience of Rice Vermicelli Soup With Pork! 🍜🌿

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