Rice Vermicelli with a Piquant sauce from Traditional Recipes of Laos by Phia Sing

Name: Rice Vermicelli with a Piquant sauce from Traditional Recipes of Laos by Phia Sing
Ingredients: salt and fish sauce; 2 cabbage leaves, chopped thinly; 6 pieces of (dried) pig’s blood, each measuring about three fingers by one; 5 slices of galingale; 1 piece of fish, about the size of four fingers; 5 straight-bulbed spring onions—wash them and chop both the bulbs and the leaves; 3 straight-bulbed spring onions, washed and each tied into a loose knot; 1 onion, washed, (peeled) and quartered; pounded dried chilli pepper; 2 quarters of an unripe papaya, grated into thin strips; 4 na (2 kilos) of rice vermicelli; water spinach (phak bong), the stems only, chopped into suitable pieces; 3 sprigs of coriander, washed and tied together; 1 large handful of bamboo shoots which have been boiled until they have lost their taste and then finely chopped; 1 pig’s head, skinned, split open, and scraped clean so that it loses its animal smell—then wash it to get rid of any trace of the smell; 1 piece of three-layer pork, the size of a hand, scraped clean of the hair and washed thoroughly; 1 bunch (as sold in Lao markets) of pig’s lungs; 1 piece of three-layer pork, about the size of three fingers, washed and finely minced; half a banana ‘flower’, thinly sliced

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Method Put 3 large soupbowlfuls (about 4 pints) of water in a pot on the fire. Sprinkle some salt in, and add the sliced galingale, the knotted spring onions, the onion and the coriander. When the ...

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Ingredients

salt and fish sauce
2 cabbage leaves, chopped thinly
6 pieces of (dried) pig’s blood, each measuring about three fingers by one
5 slices of galingale
1 piece of fish, about the size of four fingers
5 straight-bulbed spring onions—wash them and chop both the bulbs and the leaves
3 straight-bulbed spring onions, washed and each tied into a loose knot
1 onion, washed, (peeled) and quartered
pounded dried chilli pepper
2 quarters of an unripe papaya, grated into thin strips
4 na (2 kilos) of rice vermicelli
water spinach (phak bong), the stems only, chopped into suitable pieces
3 sprigs of coriander, washed and tied together
1 large handful of bamboo shoots which have been boiled until they have lost their taste and then finely chopped
1 pig’s head, skinned, split open, and scraped clean so that it loses its animal smell—then wash it to get rid of any trace of the smell
1 piece of three-layer pork, the size of a hand, scraped clean of the hair and washed thoroughly
1 bunch (as sold in Lao markets) of pig’s lungs
1 piece of three-layer pork, about the size of three fingers, washed and finely minced
half a banana ‘flower’, thinly sliced