peppery white heart
red desert surrounds jungle
I love all types of noodle dishes, especially if it’s homemade because homemade everything is simply the best – YEE-HAW! 1
From classic chow mein to pad Thai, pho to spaghetti, ramen to bird’s nest (yes, these are the common ones but they’re also some of my favourites) – I find the long, curly carby strands of noodle simply irresistible.
Whether it’s dry or wet, stir-fried or souped up, I find so much enjoyment in munching and crunching noodles or slurping and burping them up, making horrendous sounds and covering the sides of my mouth with oily sauce or broth as a result. You know exactly what I mean, don’t you?!
There are several delicious noodle dishes in Lao cuisine, from ‘khao piak sen’ (handmade noodle soup) to ‘khua mee’ (stir-fried noodles). Another popular way to enjoy noodles, specifically rice vermicelli noodles, is to incorporate them in a tum som – giving it the title of ‘tum khao poon’ which translates to ‘pounded rice vermicelli noodles’.
My seasoned Lao foodie folks reading this post are probably thinking, ‘Meh! This is such a simple recipe. Nothing interesting here folks. Let’s move right along’.
OK, fair enough. This is a simple (yet classic) Lao dish and you’re right – once you know how to make tum mark hoong, you can pretty much make tum khao poon or any other form of tum som that your heart desires without too much trouble.
But before you leave dear Lao folks/moo 2 (and my non-Lao folks/readers), I’ve included a few extra ingredients in this salad/recipe to give it more colour, character, texture and flavour. Along with green papaya, I’ve also added carrot, Kermit eggplant, crunchy radishes, cherry tomatoes, padaek/fermented fish sauce and a pinch of MSG to taste (which is optional of course!). 3
It is a simple recipe, but this brew/concoction is definitely delicious and addictive, and packs a funky punch! We enjoyed it with beef jerky, cabbage and watercress but you can enjoy it with any of your favourite protein/meats and leafy greens/veg.
There are so many great seasonal veg to try and add to your tum som so don’t be shy to give them a go, and don’t just limit yourself to the more traditional ones. I hope you give this tum khao poon recipe a try. We enjoyed it immensely and I’m pretty certain that you’ll like it too. Sern saab and please visit again. bigsmile