RECIPES OF LAOS

Ingredients

1 lb

200 gm

4-5

2 tbsp

2

3

6

2 bunches

1 bowl

Pork bones (trimmed of any fat and washed)
Grilled fish (deboned)
Shallots (peeled)
Jelly mushrooms (cleaned, boiled and sliced)
Eggs
Kaffir lime leaves (finely chopped)
Spring onions (straight bulb)
Coriander leaves with their roots
Chinese vermicelli (soaked in water and cut up small)

Spring onion (green parts only, chopped)
Coriander leaves (chopped)

Ground black pepper (adjust to taste)
Salt (adjust to taste)
Fish sauce (adjust to taste)

1. Make the eggs into a thin omelet, fold and cut into strips of 2 cm, then sliced thinly lengthwise and put them on a plate
2. Place a soup pot on the fire and put into it three pints of water
3. Add salt, spring onions, and coriander leaves with their roots
4. When the water boils, add the pork bones and put the lid on the pot
5. Leave it until the bones are cooked sufficiently for the meat to fall off them
6. Take the pot off the fire and spoon out the meat (If there is still any fat left, cut it all off)
7. Strain the broth and return it to the pot
8. Add the meat and return the pot to the fire
9. Add the shallots, the jelly mushrooms and the fish sauce
10. When the shallots are cooked, add the Chinese vermicelli
11. When all is done, taste and check the saltiness
12. Take the pot off the fire and add the prepared strips of omelet and the dried fish
13. Serve in a bowl and garnish with the chopped spring onion leaves, the chopped coriander leaves, the finely chopped Kaffir lime leaves and the ground black pepper
14. Accompany the dish with Jaew Kapi and fried vegetables