You can find this dish in varying forms, in Northern Thailand, South-East Myanmar and South-West China. In Laos, khao xoi is known as a specialty of Louang-Namtha. Rice vermicelli with flattened shape is generally preferred.
For 4 people
Ingredients
300 g pork belly, skinless, chopped
4 tablespoons salted black soy beans
2 dried chili peppers
4 cloves garlic
4 shallots, chopped
1 tablespoon vegetable oil
1 big tomato, chopped
1.5 l meat or poultry broth
600 g dried rice noodles (for pho)
4 tablespoons minced green onions
Method
In a large container, soak the rice noodles in cold water for 1 hour.
In a mortar, pound the beans and dried chili peppers until you get a smooth paste, set aside.
Pound garlic and shallots until you obtain a homogeneous mixture.
In a saucepan, brown the garlic and shallots in oil for 5 minutes.
Stir in the pepper-bean mixture and tomato.
Add the meat and cook for 15 minutes with the lid closed.
Drain the vermicelli. In a saucepan, bring water to a boil. Blanch the vermicelli for 30 seconds and divide among 4 large soup bowls.
Divide the meat between the bowls and drizzle with the hot broth.
Garnish with green onions before serving. Serve with bean sprouts and blanched vegetables.
You can replace the black soy beans by soybean paste and as the paste is already very salty and umami, you can use hot water instead of broth.
It is not true for all the recipes but with this one it is fine to chop everything with a blender and use ground pork instead of pork belly.
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