I can eat bowl after bowl of it and still not get enough . Burmese Khow Suey or khao soi is easier than you think! You can simmer it for longer for a more intense flavour. Here’s a list of toppings you can add to your Khow Suey: If you order this at a restaurant, you’ll be served a big bowl of Khow Suey with several mini bowls full of toppings like crunchy groundnuts, burnt garlic and ginger, crispy noodles and shallots. and finished with a generous squeeze of lime to balance and round out all the flavours. Cook for few minutes until it thickens. 5 – Ajouter les manchons de poulets et laissez cuire 5 minutes sans cesser de remuer. After Nan city, our route enters more remote territory as we make a beeline for the mountains near the Laos border before looping back northwest through Doi Phu Kha National Park and then along Highway 1148, a winding gem that snakes through some of the most spectacular landscapes in the north. The bowl of khao soi wears its crown of crispy noodles cocked sideways, like an elegant fascinator atop the head of a British royal. Chopped or coarsely powdered groundnuts (Whole groundnuts will also do). I’m here in the north noising up barnyard animals and cursing the fickleness of Google Maps on a double-edged mission. So happy you enjoyed it. The 7th comment from http://topicstock.pantip.com/food/topicstock/2012/07/D12424444/D12424444.html said that she used 2 of Panang curry paste+1 of Thai Chili Paste (Nam Prik Pao)+ginger (she said 5-6 peices or about 1/4 cup)+curry powder. Grind these ingredients into a fine paste and keep aside. In a stockpot, bring water to a boil. Remove half onions for garnish and we will use half fried onions in the coconut curry. The dish, which comes and goes on weekends at … to befall those with prolonged exposure to khao soi. Allow this broth to simmer for about 20 minutes with veggies. 3 – Faite revenir la pâte de curry, l’ail et le curcuma dans le wok jusqu’à ce que les parfums ressortent puis ajouter l’eau et le lait de coco. A little party in your mouth of flavors that is so prevalent in Thai cooking is why I love this dish a nice balance with spicy, sour, sweet and savory. The Burmese version of Khao soi has a prominent Indian influence in the form of Indian spices and gram flour curry base. The Burmese version of Khao soi … Let the curry simmer on low heat for 5-10 minutes until little oil separates on the sides of the pot. Cook further for 2 more minutes, stirring continuously. Top each bowl with fried noodles (if using). With nothing around but me, my companions, the ridiculously twisting road, and the endless green hills stretching way out in the distance towards Luang Prabang, it’s possible to get perspective on the present and dream of better times ahead. Turn heat to high. Now add tomato puree and cook further for 5 minutes. Call ahead for directions and hours; khao soi is a morning- to-midday meal, so most spots close late-afternoon. In same oil, fry onion slices until golden. No food is forbidden, variety is queen, and even healthy and convenient foods deserve to taste wonderful. Taste, and add salt as necessary. You can also choose options like ramen noodles or angel hair noodles. Your email address will not be published. does wreak havoc on the hindquarters; still, the journey itself is Save my name, email, and website in this browser for the next time I comment. of freedom—the preserve of the independent-minded It’s an opportunity to luxuriate in northern Thailand’s sheer beauty and the mellow glow it engenders, which is no minor endorsement in these stressful times. Don’t forget that squeeze of lime! Click on my photo to learn more! Required fields are marked *. 4.8 from 5 votes. They have all the garnishes except chilli paste).