Thum Khao Poon Recipe (Lao Noodle Salad)
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This authentic thum khao poon recipe is a refreshing Lao noodle salad tossed in a bold, spicy, zesty dressing that can be customized to taste. Made with rice vermicelli, fresh vegetables, and pounded in a mortar and pestle, it’s an easy summer dish that makes a healthy lunch, light dinner, or side dish.
Tip: For Thailand’s version of this rice vermicelli salad, check out tam sua. And if you love Lao food, don’t miss my Lao papaya salad!
What is thum khao poon?
Thum khao poon is a Lao salad made with rice vermicelli, chilies, tomatoes, and yardlong beans. The dressing combines lime juice, fish sauce, and sugar for a spicy, tangy, slightly funky flavor. In Lao, thum means to pound, while khao poon refers to rice vermicelli noodles.
About this Laos vermicelli salad
I make this salad whenever I don’t have fresh papaya on hand for som tam!
It uses the same spicy-sour dressing, but instead of shredded green papaya, the main ingredient is rice vermicelli noodles. They’re slippery, chewy, and soak up the dressing beautifully.
The flavors are easy to adjust to your taste, but the secret to a good thum salad is always balancing spicy, sour, salty, and sweet all in one bite.
If you want to get a taste of real-deal Lao street food, this thum kapoon salad is one you have to try!
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!
- Khao poon noodles (rice vermicelli noodles) – Soft, absorbent noodles that soak up the dressing; use fresh or dried noodles from Asian stores.
- Yard long beans – Crisp beans that add crunch; green beans can be substituted if unavailable.
- Tomatoes – Cherry tomatoes, grape tomatoes, or small Roma tomatoes all work well.
- Garlic – Fresh cloves add pungent flavor; no need to peel for pounding.
- Fish sauce – Salty, savory base that ties the dressing together.
- Fermented fish sauce (padek) – Gives deep umami funk.
- Palm sugar – Adds gentle sweetness; substitute with brown sugar if needed.
- Fresh lime juice – Provides tangy freshness to balance the chili and fish sauce.
- MSG – A flavor enhancer, widely used in Lao cuisine.
- Dried chilies – Add smoky heat; adjust to taste.
- Fresh chilies – Bring sharp, immediate spiciness.
How to make Lao noodle salad
Step 1: In a mortar and pestle, crush the garlic, dried chilies, and fresh chilies until broken down and fragrant.
Step 2: Add the yard-long beans and bruise them lightly. Then add fish sauce, fermented fish sauce, MSG, palm sugar, and lime juice. Pound and stir until the palm sugar fully dissolves.
Step 3: Add the tomatoes and lime peel, crushing them just enough to release their juices without turning them mushy.
Step 4: Add the rice vermicelli and toss everything together until the noodles are well coated in the dressing. Serve right away for the best texture.
Serving tip
Serve in a large bowl and garnish with fresh herbs like mint or cilantro, lime wedges, and a sprinkle of crushed peanuts.
The spicy rice vermicelli salad pairs well with grilled meats such as moo yang or moo ping. It’s also a refreshing side dish for summer BBQs. For a more filling meal, enjoy it with sticky rice or jasmine rice.
How to store leftovers
If you have leftovers, store them in an airtight container in the fridge. For the best taste and texture, enjoy within 24 hours, since the noodles tend to soak up the dressing and soften as they sit.
More Lao recipes to try
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Thum Khao Poon Recipe (Easy Rice Vermicelli Salad)
Equipment
- cutting board and knife
- Pot for cooking dried rice vermicelli
- Strainer or colander to drain and rinse the noodles
Ingredients
- 2 cloves garlic
- 2 dried chilies, adjust to taste
- 2 chilies, adjust to taste
- 2 yardlong beans, sliced into 1-inch pieces
- 1 tsp MSG
- 1 tsp lime juice
- 1/2 tbsp palm sugar
- 2 tbsp fermented fish sauce
- 1 tbsp fish sauce
- 5 roma tomatoes, halved or quartered
- 9 oz fresh fermented rice noodles (khao poon), can substitute with cooked dried rice vermicelli
Instructions
- Crush garlic, dried chilies, and fresh chili peppers with a mortar and pestle.
- Add the yard-long beans and gently bruise them. Then, add the dressing: fish sauce, fermented fish sauce, MSG, palm sugar, and fresh lime juice. Pound and stir until the palm sugar is dissolved.
- Add the remaining vegetables: Tomatoes and lime skin, crushing them gently.
- Toss in the vermicelli noodles and thoroughly mix with the dressing and other ingredients. Serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
I really like your Thai recipes,
Thank you Debie!
Can I use glass noodle instead of rice vermicelli noodle?!
You can, but the texture will be quite different. If you’re going to use glass noodles, it’s best to try a glass noodle salad. Search for yum woon sen on my website!