Keng Pa Sai

Keng Pa Sai Recipe from Laos with Pork, Mushrooms, and Eggs

Region / culture: Laos | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 4

Introduction

Keng Pa Sai is a traditional Lao soup dish that is packed with flavor and hearty ingredients. This dish is perfect for a comforting meal on a cold day or when you're craving something warm and satisfying.

History

Keng Pa Sai has been a staple in Lao cuisine for generations. It is a dish that is often enjoyed during special occasions and family gatherings. The combination of grilled fish, pork bones, and a variety of herbs and vegetables creates a rich and flavorful broth that is sure to please your taste buds.

Ingredients

pork bones, trimmed of any fat and washed
200 g (small bowl) grilled fish, deboned
4-5 shallots, peeled
2 tbsp jelly mushrooms, cleaned, boiled and sliced
2 hen's eggs made into a thin omelette, folded and cut into strips of 2 cm, then sliced thinly lengthwise and put them on a plate
spring onion, the green parts, chopped
coriander leaves, chopped
3 kaffir lime leaves, finely chopped with a knife
ground black pepper
salt
fish sauce
6 straight-bulbed spring onions
2 bunches coriander (1 bunch consists of 2 or 3 sprigs)
1 bowl Chinese vermicelli, soaked in water and cut up small

How to prepare

Place 3 pt (1.42 liters) of water in a soup pot. Put the pot on the stove.
Add salt, 6 spring onions, and bunches of coriander leaves with their roots to the pot.
Once the water boils, add the pork bones and cover the pot with a lid. Let it cook until the meat easily falls off the bones.
Remove the pot from the stove and spoon out the meat. Trim off any remaining fat.
Strain the broth and return it to the pot. Add the cooked meat and place the pot back on the stove.
Add shallots, jelly mushrooms, and fish sauce to the pot. Cook until the shallots are tender.
Add Chinese vermicelli to the pot. Cook until everything is done. Taste and adjust the saltiness if needed.
Remove the pot from the stove. Add strips of prepared omelette and dried fish.
Serve the dish in bowls and garnish with chopped spring onion leaves, chopped coriander leaves, finely chopped kaffir lime leaves, and ground black pepper.
Serve the dish with Jaew Kapi and fried vegetables on the side.

Variations

Substitute the grilled fish with chicken or tofu for a different flavor profile.
Add more vegetables such as bok choy or spinach for added nutrition.

Cooking Tips & Tricks

Be sure to debone the grilled fish before adding it to the soup to avoid any unwanted bones in your dish.

- Adjust the saltiness of the soup to your liking by tasting and adding more fish sauce if needed.

- Garnish the soup with fresh herbs and spices for an added burst of flavor.

Serving Suggestions

Serve Keng Pa Sai hot with a side of steamed rice for a complete and satisfying meal.

Cooking Techniques

Boil the pork bones until the meat easily falls off the bones for a rich and flavorful broth.

- Cook the Chinese vermicelli until tender but not mushy for the perfect texture in the soup.

Ingredient Substitutions

Use any type of fish or seafood of your choice in place of grilled fish.

- Substitute pork bones with chicken bones for a lighter broth.

Make Ahead Tips

Prepare the broth and grilled fish ahead of time and assemble the soup just before serving for a quick and easy meal option.

Presentation Ideas

Garnish the soup with fresh herbs and spices for a pop of color and flavor. Serve in individual bowls for a beautiful presentation.

Pairing Recommendations

Pair Keng Pa Sai with a side of sticky rice and a spicy dipping sauce for a complete Lao meal experience.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove until heated through.

Nutrition Information

Calories per serving

Each serving of Keng Pa Sai contains approximately 350-400 calories, making it a satisfying and filling meal option.

Carbohydrates

Keng Pa Sai is a carb-rich dish due to the Chinese vermicelli and vegetables included in the recipe.

Fats

The dish contains fats from the pork bones and grilled fish, providing essential nutrients for a balanced diet.

Proteins

The grilled fish and pork bones in Keng Pa Sai are excellent sources of protein, essential for muscle growth and repair.

Vitamins and minerals

The dish is rich in vitamins and minerals from the various herbs and vegetables used in the recipe, providing a boost to your immune system and overall health.

Alergens

This dish may contain allergens such as fish and eggs. Please be cautious if you have any food allergies.

Summary

Keng Pa Sai is a nutritious and flavorful dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Keng Pa Sai is a delicious and nutritious Lao soup dish that is perfect for a comforting meal. Packed with grilled fish, pork bones, and a variety of herbs and vegetables, this dish is sure to warm your soul and satisfy your taste buds. Enjoy this traditional recipe with your loved ones for a taste of Lao cuisine at home.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a hot summer day, and I was rummaging through some old cookbooks in my attic, looking for inspiration for a new dish to try. As I flipped through the pages, a small slip of paper fell out from between two pages. Curious, I picked it up and saw that it was a handwritten recipe for Keng Pa Sai, a traditional Thai curry dish.

I had never heard of Keng Pa Sai before, but the ingredients listed on the paper intrigued me. Lemongrass, galangal, kaffir lime leaves, and coconut milk - it sounded like a flavorful and fragrant dish. I knew I had to try making it.

I immediately set out to gather all the ingredients listed on the recipe. Some of them, like the lemongrass and galangal, were not commonly found in my local grocery store, but I was determined to make this dish. I visited a specialty Asian market in town and found everything I needed.

Back in my kitchen, I carefully followed the instructions on the recipe. I chopped the lemongrass and galangal, tore the kaffir lime leaves, and simmered everything in a pot with coconut milk. The aroma that filled my kitchen was heavenly - spicy, tangy, and fragrant all at once.

As the curry cooked, I couldn't help but think back to how I came across this recipe. It reminded me of my travels to Thailand many years ago, where I had the opportunity to learn from local chefs and home cooks. They taught me about the importance of balancing flavors in Thai cuisine - sweet, sour, salty, and spicy - and how each ingredient plays a crucial role in creating a delicious dish.

I remembered the kind old woman who welcomed me into her home and showed me how to make traditional Thai dishes. She shared her family recipes with me, passing down generations of culinary knowledge. I felt grateful for the opportunity to learn from her and other cooks during my time in Thailand.

As I tasted the Keng Pa Sai, I was transported back to those memories. The flavors were bold and vibrant, just like the dishes I had enjoyed in Thailand. The curry was rich and creamy, with a hint of heat from the Thai chilies. It was a perfect balance of flavors, just as I had been taught.

I couldn't wait to share this dish with my family. When my grandchildren came over for dinner that evening, I served them the Keng Pa Sai with steamed rice and a side of stir-fried vegetables. Their eyes lit up as they took their first bite, savoring the complex flavors of the curry.

"Grandma, this is amazing!" they exclaimed. "Where did you learn to make this?"

I smiled and told them the story of how I had found the recipe for Keng Pa Sai in my old cookbook. I explained how it reminded me of my travels to Thailand and the lessons I had learned from the local cooks there.

From that day on, Keng Pa Sai became a staple in our family dinners. My grandchildren would often request it when they came over, and I was always happy to oblige. It was a dish that brought us together, connecting us through the shared experience of enjoying delicious food.

And so, the recipe for Keng Pa Sai became a treasured part of my collection of culinary knowledge. It was a reminder of the rich and diverse world of food out there, waiting to be explored and shared with loved ones. I was grateful for the chance to discover this dish and for the memories it brought back to me. Cooking had always been a passion of mine, but this recipe had a special place in my heart, reminding me of the joy and connection that food can bring.