Last year in Laos, I usually had this for breakfast. But it works just as well for a quick meal at lunchtime or in the evening. It can be made with pretty well any vegetables to hand, cut into thin slices.
What you need
- ½ medium-sized onion sliced
- garlic, pressed
- 1 tbsp oil
- 4 cm fresh ginger, cut into fine julienne
- 1 regular carrot, sliced
- 1 white carrot, sliced
- ½ fennel, sliced
- 1 handful of cabbage, cut into thin strips
- ½ celeriac, cut into thin sliced
- 200g rice noodles, soaked in hot water until soft (ca 7 minutes, depending on the thickness)
- some crumbled dried herbs (Thai basil)
- fish sauce, miso or vegetable broth, soy sauce or salt, dried chili, pepper to taste
Briefly sauté the onion and garlic in a little oil, then add the ginger and some dried chili, if you use them.
Add the vegetables and stir fry for a couple of minutes, adding some seasoning.
Then add enough boiling water that all the vegies are well covered and season to taste. (I love the sting in the tail of a good helping of chilis…)
Put the drained but soft noodles in a bowl, sprinkle some herbs over them.
Dishes in Laos are usually served with an array of condiments like fish sauce, oyster sauce, dried chili, etc. that you add to suit your taste.