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Soups from Laos


A closeup of the soup from my Exploring Northern Laos post, with its light brother and perfectly steamed chicken:

While lacking in complexity, this simple foe (Laos’ version of pho) from Muang Ngoi was a favourite part of my day. Up just after dawn, I’d wander down the street and stand eating soup with the locals. A light fish-based broth with vermicelli noodles, shredded banana heart and sprouts and topped with mint and cilantro. Simple and tasty, all at once

Upon Robyn from Eating Asia‘s recommendation, I also had to try Mrs. Sum’s noodle soup at the morning market, which did not disappoint. She had a rich broth topped with piles of freshly cooked pork, fresh herbs, fried garlic and springy thick rice noodles. I went back several times during my stay in Luang Prabang.

And on my last day in Luang Prabang, I met an Aussie chef who talked lovingly about a breakfast soup made from coconut milk and shredded pork, khao poon nam phik. And it was superb. (I acknowledge that presentation was not the selling point – this does vaguely look like vomit in a bowl. But what it lacked in style, it had in taste – I promise).

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