Khao poun

Khao poun

Long rice soup

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
100g cellophane noodles
125g minced pork
125g smoked ham, finely chopped
1 tablespoon water chestnuts, chopped
1/2 teaspoon cornflour
2 teaspoons light soy sauce
1.25 litres water or chicken stock, boiling
1/2 teaspoon salt
1 teaspoon spring onion, finely chopped

Method

  1. Soak the noodles in cold water for 30 minutes. Drain and cut into 15 cm lengths.
  2. In a bowl, mix together the pork, ham, water chestnuts, cornflour and soy sauce until well combined. Take portions of the mixture at a time and shape into small balls.
  3. Put the noodles in a saucepan with the boiling water and salt and simmer for 20 minutes. Add the balls to the soup, bring back to the boil, then reduce the heat to low and simmer for 10 minutes without stirring. Add the spring onion and serve.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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