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–+ servings

Thum Khao Poon Recipe (Easy Rice Vermicelli Salad)

Thum khao poon rice vermicelli salad served on a white plate with tomatoes, yard long beans, and a lime wedge, on a traditional Lao textile background.
This authentic thum khao poon is a Lao noodle salad with rice vermicelli, chilies, and a tangy lime–fish sauce dressing, perfect for a fresh and bold dish.
Praew
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Cuisine Asian, Lao
Course Salad
Serving Size 2 people

Equipment

  • Mortar and pestle
  • cutting board and knife
  • Pot for cooking dried rice vermicelli
  • Strainer or colander to drain and rinse the noodles

Ingredients

US Customary - EU Metric
  • 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.
Calories: 548kcal | Carbohydrates: 124g | Protein: 9g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 960mg | Potassium: 964mg | Fiber: 7g | Sugar: 13g | Vitamin A: 3134IU | Vitamin C: 109mg | Calcium: 70mg | Iron: 2mg
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