The past few days have been fairly chilly here. The temperatures have dropped to the 40s for highs. Leaves are turning colors and falling off the trees. It really is Autumn now and Summer is long gone. I need to move somewhere warm, perhaps California? Or Nevada? Well, in the mean time, I helped my mother make some khao poon to help cope with the start of the chilly weather.
What is khao poon? It’s a spicy, curry-like, rice vermicelli soup. For further information, check out the Wikipedia entry at https://en.wikipedia.org/wiki/Khao_poon. The way we make it here at home is fairly simple and quick. Rotisserie chicken meat, premade homemade khao poon paste, garlic, quail eggs, and bamboo shots all in a pot. Then mint, Thai basil, green onions, some fish sauce, and cilantro for after filling up the bowl of vermicelli noodles with the broth to top it off, sometimes.
Khao poon without the broth, but with the herbal toppings of Thai basil, cilantro, and green onions.
The whole package!
Our way of making this usually takes about half an hour to get it ready to eat. I have my own way of making khao poon too, but this time around, I made it the way my mother wanted since I usually take a longer time with my version. If you want to try out this dish, there are plenty of recipes on the internet, OR if there is a Southeast Asian restaurant in your area, check that out too!